This Crockpot Smokies with Beans and Potatoes is the ultimate set-it-and-forget-it comfort food — smoky little sausages slow-cooked with tender potatoes and hearty beans in a rich, savory sauce that your whole family will absolutely devour!
THE EASIEST CROCKPOT DINNER YOUR FAMILY WILL BEG FOR ON REPEAT!
I honestly cannot tell you how many times this recipe has saved my weeknights. We’re talking a meal that I throw together in about ten minutes, walk away from, and come back to hours later with dinner completely done. It smells incredible while it cooks, and every single time I make it, someone in my house wanders into the kitchen and asks what’s for dinner. It’s just that kind of meal!
This is one of those super simple, budget friendly dinners that comes together with ingredients I almost always have on hand. Little smokies, canned beans, baby potatoes — it doesn’t take anything fancy to make something that tastes this good. I literally make this several times a month, especially during the colder months when we all want something warm and filling on the table without a lot of fuss. It’s a family favorite for a reason!
For a complete meal, I love serving this with a big chunk of crusty bread or some warm cornbread on the side to soak up every last drop of that saucy goodness. A simple green salad rounds everything out nicely and adds a little freshness to the plate. Boom — dinner is served!
“I made this on a Sunday and we’ve been eating it all week — it gets better every single day! My kids who normally pick around everything in their bowl ate it without one complaint. This is absolutely a keeper of a recipe. Thank you so much for sharing!
– Melissa”
Frequently Asked Questions
Can I use a different type of sausage instead of little smokies?
Absolutely! If you don’t have little smokies on hand, you can slice up any smoked sausage or kielbasa into bite-sized rounds — it works just as well and tastes amazing. Andouille sausage is another great option if you want a little extra kick. Just use whatever you prefer and whatever fits your family’s taste buds!
What kind of beans work best in this recipe?
I love using a combination of kidney beans and great northern beans for this recipe — the kidney beans hold up really well during the long cook time and the great northern beans get super creamy and tender. That said, navy beans, pinto beans, or cannellini beans all work beautifully here. You can absolutely use whatever you have in your pantry, and yes — canned beans are totally fine, just drain and rinse them first.
Can I make this ahead of time?
Yes, of course! This recipe is actually perfect for meal prep. You can assemble everything in the crockpot insert the night before, cover it, and store it in the fridge overnight. In the morning, just set the insert in the base and start cooking. It stores really well in the refrigerator for up to 4 days, and the flavors get even better the next day!
Can I freeze leftovers?
Absolutely! Let the dish cool completely, then transfer it to airtight freezer-safe containers or bags and freeze for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge and reheat it on the stovetop over medium heat or in the microwave. The potatoes may soften slightly after freezing, but the flavor is still absolutely wonderful.
What size crockpot do I need?
A 6-quart slow cooker is ideal for this recipe and gives you plenty of room for everything to cook evenly. If you only have a 4-quart, you can scale the recipe down a bit — just reduce the potatoes and beans slightly so everything fits comfortably without overflowing. I would not recommend going smaller than 4 quarts for this one.
How do I make the sauce thicker?
If you’d like a thicker, more gravy-like sauce, you can mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it into the crockpot about 30 minutes before the cook time is up, then switch it to high. It thickens up beautifully! Alternatively, you can mash a few of the cooked beans and potatoes against the side of the crockpot and stir them in — that’s my personal favorite trick and it keeps everything totally from scratch.
Can I cook this on high instead of low?
Yes! If you’re short on time, you can cook this on high for 3 to 4 hours instead of low for 6 to 7 hours. The potatoes should be fork-tender either way, so just check them around the 3-hour mark on high to make sure you don’t overcook them. Low and slow is always my preference for the best flavor, but high works great on a busy weeknight!
Ingredients Needed: (See Recipe Card Below for the Full Recipe)
- Little Smokies (cocktail sausages) — A 14 oz package works perfectly here; these little guys soak up all the savory sauce as they cook and are absolutely irresistible.
- Baby potatoes — I love using baby Yukon gold or red potatoes because they hold their shape beautifully in the slow cooker; you can halve the larger ones so they all cook evenly.
- Canned kidney beans — Drain and rinse them well before adding; they add great color, nutrition, and a hearty bite to every spoonful.
- Canned great northern beans — These get wonderfully creamy during the slow cook and help thicken the sauce naturally; cannellini beans are a great swap.
- Chicken broth — This forms the base of the sauce and adds a ton of flavor; low-sodium chicken broth is a great choice if you want to control the salt level.
- Tomato paste — Just a couple of tablespoons adds richness and a subtle depth to the sauce that makes a huge difference.
- Worcestershire sauce — This is a secret weapon right here — it adds that savory, slightly tangy flavor that makes you go back for another bite every time.
- Brown sugar — Just a small amount balances the smokiness and savory notes perfectly; you can use honey or maple syrup instead if you’d like.
- Garlic powder and onion powder — These two pantry staples are absolute must-haves for seasoning; of course, you can use fresh garlic and onion if you prefer!
- Smoked paprika — This adds a gorgeous color and a warm, smoky depth that complements the sausage perfectly.
- Dijon mustard — Just a small spoonful rounds out the sauce and adds a subtle tang; yellow mustard works in a pinch.
- Salt and black pepper — Keep tasting and adjusting as you go — seasoning is everything!
How to Make Crockpot Smokies with Beans and Potatoes
Start by getting your sauce together — it comes together so quickly and it’s honestly what makes this whole dish. In a medium bowl, whisk together the chicken broth, tomato paste, Worcestershire sauce, Dijon mustard, brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper until everything is smooth and combined. Give it a taste and adjust the seasoning if you like — this is your moment to make it perfect for your family!
Now, go ahead and add your halved baby potatoes directly to the bottom of your 6-quart slow cooker. You want the potatoes on the bottom because they take the longest to cook and they’ll benefit from being closest to the heat source. Next, drain and rinse your canned beans and scatter them right on top of the potatoes.
Add the entire package of little smokies right on top of the beans — I like to spread them out as evenly as possible so they all get coated in that delicious sauce. Pour your sauce mixture all over everything, and give it a gentle stir so the sauce works its way down through the layers a bit. Don’t stress about it being perfectly mixed — it all comes together beautifully during cooking!
Pop the lid on and cook on low for 6 to 7 hours or on high for 3 to 4 hours. You’ll know it’s done when the potatoes are completely fork-tender and the sauce has thickened slightly and smells absolutely incredible. About 30 minutes before it’s done, if you want a thicker sauce, stir in that cornstarch slurry — totally optional but highly recommended. Give everything a gentle stir before serving and taste for final seasoning.
That’s honestly it! Ladle it up into big bowls, garnish with a little fresh parsley if you’re feeling fancy, and get ready for the whole family to come running. I am a happy camper every single time this one hits the table!
Pro Tips
- Cut potatoes evenly — Try to keep your potato pieces roughly the same size — about 1 to 1.5 inches — so they all finish cooking at the same time. Unevenly cut pieces can leave you with some that are mushy and some that are still firm, and nobody wants that!
- Don’t skip the Worcestershire sauce — I know it seems like a small thing, but this ingredient adds a savory, umami depth to the sauce that you really can’t replicate. If you’re out of it, a splash of soy sauce can work in a pinch, but try to keep it on hand for this one.
- Layer in the right order — Always put the potatoes on the bottom closest to the heat, then the beans, then the smokies on top. This ensures the potatoes cook all the way through and the smokies don’t get overly soft sitting in liquid the entire time.
- Taste and adjust before serving — Once everything is done cooking, do a final taste test! Sometimes the sauce needs a little extra salt or a pinch more smoked paprika depending on your specific broth and sausage. Keep tasting until it’s seasoned the way you like.
- Use low-sodium broth and beans — Little smokies can be pretty salty on their own, so using low-sodium chicken broth and rinsing your canned beans really well helps keep the salt level balanced. You can always add more salt at the end, but you can’t take it away!
- Make it a double batch — This freezes so well that I almost always make a double batch when I have the time. It’s the same amount of effort and you’ll have a ready-made dinner waiting for you on a night when cooking is the last thing you feel like doing — I’m not judging, we all have those nights!
What to Serve with Crockpot Smokies with Beans and Potatoes
This dish is pretty much a complete meal on its own with the protein, beans, and potatoes all in one pot — but a good side can really take it over the top! Here are some of my favorites:
- Cornbread — This is my absolute personal favorite pairing; a warm, slightly sweet square of cornbread to soak up that sauce is pure magic.
- Crusty artisan bread — Perfect for dunking and scooping up every last bit of sauce from the bowl.
- Simple green salad — A crisp, light salad with a lemony vinaigrette adds a fresh contrast to all that cozy, savory goodness.
- Steamed broccoli or green beans — A nutritious, simple veggie side that comes together in minutes while the crockpot does all the work.
- Coleslaw — The cool, creamy crunch of coleslaw pairs really well with the smoky, savory flavors in this dish.
- Pickled jalapeños or hot sauce on the table — For anyone in your family who likes a little heat, a dash of hot sauce on top is absolutely wonderful here.
No matter what you serve alongside it, this meal is guaranteed to have everyone at the table asking for seconds — so don’t say I didn’t warn you!
Crockpot Smokies with Beans and Potatoes
Ingredients
Method
- In a medium bowl, whisk together the chicken broth, tomato paste, Worcestershire sauce, Dijon mustard, brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper until smooth and fully combined. Set aside.
- Place the halved baby potatoes in an even layer on the bottom of a 6-quart slow cooker. Add the drained and rinsed kidney beans and great northern beans on top of the potatoes.
- Add the entire package of little smokies on top of the beans, spreading them out as evenly as possible. Pour the prepared sauce over everything and give it a gentle stir to help the sauce distribute through the layers.
- Place the lid on the slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the potatoes are completely fork-tender and the sauce is slightly thickened.
- If you'd like a thicker sauce, whisk together the cornstarch and cold water in a small bowl. Stir the slurry into the crockpot during the last 30 minutes of cooking and switch to HIGH if on LOW. Replace lid and continue cooking for the remaining 30 minutes.
- Taste for final seasoning, adjust salt and pepper as needed, garnish with fresh parsley if desired, and serve hot directly from the slow cooker.
