THE INGREDIENTS NEEDED:
500 grams.Of smoked sausage, sliced into bite-sized pieces.
4 to 5 medium potatoes (peeled and diced).
A finely chopped onion.
2 garlic cloves – minced.
A diced red bell pepper.
1 green bell pepper, diced
1 Tsp.Of dried thyme
1 Tsp.Of dried rosemary
1 Tsp.Of paprika
1/2 Tsp.Of smoked paprika (optional, for added smokiness)
1/2 Tsp.Of dried oregano
1/2 Tsp.Of salt (adjust to taste)
1/4 Tsp.Of black pepper (adjust to taste)
1 cup of low-sodium chicken broth or vegetable broth
Fresh parsley, chopped (for garnish)
Get the ingredients ready: The smoked sausage should first be cut into small pieces. The potatoes should be peeled and cut into pieces about an inch in size. Prepare the onion and garlic by mincing them, and the bell peppers by dicing them into small pieces.
Put everything in the crockpot in layers: Sliced sausage should be the first thing added to the bottom of a crockpot of this size (6 quarts). Start with a layer of diced potatoes, then layer on some onion, garlic, and bell pepper. Make sure everything is spread out equally.
To season, mix together the dry herbs (thyme, rosemary, paprika, smoked paprika if using), oregano, salt, and pepper in a small bowl. Create a seasoning by combining several spices. Distribute the spice mix evenly over the contents of the crock pot.
the liquid in The crock pot’s contents should be doused with either chicken broth or veggie broth. As the food cooks, the liquid will reduce and thicken into a tasty sauce.
Slow-cook the sausage and potatoes for 6-8 hours on low heat (or 3-4 hours on high heat) with the lid on the crockpot. The strength of your slow cooker will determine the cooking time.
When the cooking time is up, remove the top and gently toss the dish to incorporate the flavors. To add a pop of color and freshness to the Crockpot Sausage and Potatoes, serve them while they are still hot and sprinkled with freshly chopped parsley.