Instructions
Step 1: Lightly grease the inside of the slow cooker with cooking spray or a small amount of oil./nStep 2: Add diced potatoes and onion to the slow cooker, spreading them evenly./nStep 3: Layer the sliced sausage on top of the potatoes and onions./nStep 4: Drizzle olive oil over the mixture.
Step 5: Sprinkle salt, black pepper, garlic powder, paprika, and thyme evenly over everything./nStep 6: Pour in the chicken broth to help keep the mixture moist during cooking./nStep 7: Gently stir to combine all ingredients.
Step 8: Cover and cook on low for 4–5 hours or on high for 2–3 hours until the potatoes are tender.
Step 9: Stir once more before serving and garnish with chopped parsley if desired.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet for best texture or microwave until warmed through. You can also freeze for up to 2 months and thaw before reheating.
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