If you haven’t tried Swamp Potatoes, you’re missing out! This dish is loaded with tender potatoes, smoky sausage, and green beans, all cooked in buttery, savory goodness. Just toss everything in your slow cooker and let it do the work!
Don’t Let the Name Fool You!
- Dump and Go: Just toss everything into your slow cooker and let it work its magic!
- Budget-Friendly: Simple, affordable ingredients come together for a hearty meal that feeds the whole family.
- One-Pot Wonder: Serve it as a complete meal or a delicious side dish. Either way, cleanup is a breeze!
Slow Cooker Swamp Potatoes Ingredients
- Watch the Salt: Use homemade onion soup mix if you want more control over the salt.
- Turn Up the Heat: Add a pinch of cayenne pepper or swap the smoked sausage for andouille sausage.
- Switch Up the Potatoes: Yukon gold or red potatoes work great! Avoid russets because they can get too soft and fall apart.
- Use What You Have: Swap fresh green beans for 1-2 cans of drained green beans or 8 ounces of frozen green beans.
- No Extra Liquid Needed: The butter and moisture released from the sausage and veggies create plenty of flavor as everything cooks!
How to Make Swamp Potatoes
This is one of those recipes you’ll want to keep on repeat! These swamp potatoes are hearty enough to serve on their own! But I love serving them with my homemade cornbread or 1-hour dinner rolls to soak up all that buttery goodness.
- Add the Ingredients: Place the potatoes, onion, smoked sausage, and green beans in the bottom of a 6-8 quart slow cooker.
- Season: Sprinkle the packet onion soup mix, Cajun seasoning, garlic powder, and black pepper evenly over the top.
- Add Butter and Cook: Place the butter on top, then cover your crock pot and cook on LOW for 6-7 hours or HIGH for 4-5 hours, until the potatoes are tender. Taste and add salt and pepper if needed. Serve swamp potatoes warm and enjoy!
Must Have Kitchen Equipment
- 6-8 Quart Slow Cooker: Perfect for cooking everything together until the potatoes are tender and the flavors come together
No Slow Cooker? No Problem!
Stovetop Instructions
- Melt the Butter: Heat a large pot or Dutch oven over medium heat. Add the butter, onion, and onion soup mix. Cook for 5-10 minutes until the onions are soft.
- Add Ingredients: Stir in the potatoes, sausage, green beans, Cajun seasoning, garlic powder, and pepper.
- Cover and Cook: Cover and cook for 35-40 minutes, stirring occasionally, until the potatoes are tender. Add a splash of water if needed to prevent sticking.
Instant Pot Instructions
- Add Ingredients: Place the potatoes, onion, sausage, and green beans in the Instant Pot.
- Season: Pour in ⅓ cup water, then sprinkle the onion soup mix, Cajun seasoning, garlic powder, and pepper over the top. Add the butter.
- Pressure Cook: Seal the lid and cook on HIGH pressure for 8 minutes, followed by a quick release.
- Serve: Check that the potatoes are tender, season with additional salt if needed, and serve hot!
Slow Cooker Swamp Potatoes (Hoosier Stew)
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Equipment
Ingredients
- ½ cup unsalted butter
- 1 ½ cups diced onion about 1 medium onion
- 1 (1-ounce) packet onion soup mix
- 3 pounds baby potatoes cut in half
- 14 ounces sliced smoked sausage
- 3 cups fresh green beans cut into 1-inch pieces
- 2 teaspoons Cajun seasoning
- 1 teaspoon garlic powder
- ½ teaspoon freshly ground black pepper
Instructions
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Add 3 pounds baby potatoes to the bottom of the slow cooker.
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Add 1 ½ cups diced onion, 14 ounces sliced smoked sausage, and 3 cups fresh green beans on top of the potatoes.
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Sprinkle 1 (1-ounce) packet onion soup mix, 2 teaspoons Cajun seasoning, 1 teaspoon garlic powder, and ½ teaspoon freshly ground black pepper over the sausage and veggies, then top with ½ cup unsalted butter.
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Cover and cook on LOW for 6-7 hours, or on HIGH for 4-5 hours until the potatoes are tender.
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Season with additional salt, if needed, and serve hot.
Notes
- In the Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
- Reheat: Reheat in the microwave or on the stovetop with a splash of water or chicken broth.
- In the Freezer: Freeze the uncooked ingredients in a freezer-safe bag for up to 3 months. Thaw completely in the refrigerator before adding them to the slow cooker and cooking as directed.
- Make Ahead: Prep the ingredients up to 24 hours ahead and store them covered in the refrigerator. When you’re ready, add everything to the slow cooker and cook as directed.
Nutrition
