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Crockpot Smokies with Beans and Potatoes

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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!
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 (14 oz) package little smokies cocktail sausages
  • 1.5 lbs baby Yukon gold or red potatoes halved, larger ones quartered
  • 1 (15 oz) can kidney beans drained and rinsed
  • 1 (15 oz) can great northern beans drained and rinsed
  • 1 1/2 cups low-sodium chicken broth
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon brown sugar
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt or to taste
  • 2 tablespoons cornstarch optional, for thickening
  • 2 tablespoons cold water optional, for thickening slurry
  • fresh parsley chopped, for garnish, optional

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Taste for final seasoning, adjust salt and pepper as needed, garnish with fresh parsley if desired, and serve hot directly from the slow cooker.

Nutrition

Calories: 420kcalCarbohydrates: 38gProtein: 18gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 48mgSodium: 820mgPotassium: 740mgFiber: 8gSugar: 5gVitamin A: 310IUVitamin C: 14mgCalcium: 78mgIron: 3.8mg

Notes

Storage: Leftovers keep beautifully in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop over medium-low heat, adding a splash of chicken broth if needed to loosen the sauce. Freezes well for up to 3 months — thaw overnight in the fridge before reheating.
Healthy swap: For a lighter, more nutritious version, use turkey or chicken cocktail sausages in place of the traditional pork little smokies. They work wonderfully in this recipe and reduce the fat content without sacrificing any of that great flavor.
Sodium tip: Little smokies can be high in sodium, so be sure to use low-sodium chicken broth and rinse your canned beans thoroughly under cold water before adding them. Hold back on extra salt until the very end once everything has cooked together and you can do a proper taste test.

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