Sausage, Green Beans, and Potatoes


This meal is summertime comfort food at it’s best!  I love everything about it – from the preparation to the wonderful aroma it gives your home.  Snapping off the fresh ends of the green beans is somehow very relaxing and therapeutic.  Throwing all of the fresh ingredients into the crockpot and letting it work it’s magic could not be any easier.  Eating the delicious baby potatoes topped with a little broth, butter, and salt is heavenly.  Actually everything in this dish is heavenly.

We had this simple meal, served with freshly-baked buttered bread, for dinner last night.  It was as good as ever.  My grandma has always made this dish, and it has been a long-time favorite of mine.  My husband enjoys it a lot also, and last night he kept going on about how good it was. I agreed! 

I found the beautiful green bean and potatoes at the farmers’ market yesterday, and knew immediately what I was going to do with them.  With so few components to this dish, it is very important to use fresh, high-quality ingredients for the best outcome.  So next time your at the farmers’ market, pick up some fresh green beans, baby potatoes, and maybe even some onions and sausage and give this recipe a try. I think you will love it!


  • 1 lb fresh green beans
  • 1 lb baby red potatoes
  • 1/2 lb smoked sausage links or all-beef hot dogs
  • 1 vidalia onion, chopped
  • 2 garlic cloves, minced
  • 4-6 cups chicken broth
  • salt and pepper to taste


Wash green beans and potatoes.  Snap the ends off of the green beans.  I usually go ahead and snap them in half also.  Depending on the size of your potatoes, you may want to cut them in half.  If they are very small, just leave them whole.  Chop the sausage links into 1-inch sections.  Place all ingredients in your slow cooker.  Cook on high for 5-6 hours or until vegetables are tender.  Serve with buttered bread.  Enjoy!


I usually use organic (uncured) beef hot dogs (such as these) instead of smoked sausage, but either will work and be delicious.

You can use water instead of the chicken broth, but I really love the flavor (and nutrition) that the chicken broth adds to this dish.  I usually tend more towards the 6 cups of broth, because I like the extra broth with the dish.  You could definitely get away with less though.  As long as everything is covered in liquid you should be fine.


This post has been shared with Life as Mom, Real Food Wednesday, Pennywise Platter Thursday and Simple Lives Thursday.