Slow Cooker Sausage, Bacon & Potato Stew

A Weeknight Winner: Slow Cooker Sausage, Bacon & Potato Stew

As a busy mom, I'm always on the lookout for recipes that are both delicious and easy to prepare. This Slow Cooker Sausage, Bacon & Potato Stew fits the bill perfectly. It's a hearty, comforting meal that requires minimal hands-on time, making it ideal for those hectic weeknights when you're short on time but still want to serve a satisfying dinner to your family. The slow cooker does all the work, allowing the flavors to meld beautifully while you focus on other tasks. I adapted this recipe from a Dublin Coddle recipe, and it’s quickly become a family favorite. The combination of savory sausage, smoky bacon, and fluffy potatoes creates a symphony of flavors that will please everyone around the table. It’s the kind of meal that warms you from the inside out, perfect for a chilly evening. You really can’t go wrong with this one! Plus, the leftovers are just as good, if not better, the next day! I often make a double batch so I have quick lunches for the week too.

What I love most about this recipe is its versatility. Feel free to experiment with different types of sausage. Spicy Italian sausage would add a nice kick, while andouille sausage would introduce a Cajun flair. You can also adjust the amount of bacon to your liking, or even substitute pancetta for a different flavor profile. The potatoes are wonderfully soft and absorb all the delicious flavors of the stew. The addition of fresh parsley adds a touch of brightness and freshness, balancing the richness of the meat. I've served it over rice, mashed potatoes, or even with a simple side salad; it's equally delicious with all of them.

Beyond the simple ingredients and ease of preparation, this recipe offers a sense of comfort and nostalgia. The aroma that fills your kitchen as it simmers is truly magical. It's the kind of meal that evokes feelings of warmth and togetherness, making it perfect for sharing with loved ones. Whether it's a cozy weeknight dinner or a relaxed weekend gathering, this stew is sure to be a hit. It’s a testament to the power of simple ingredients combined with a little patience; the slow cooker works its magic, transforming humble ingredients into a truly extraordinary dish. Give it a try, and I'm confident it will become one of your go-to comfort food recipes as well.

Tips and Tricks for Success:

• Don't overcook the sausage and bacon. You just want them browned, not fully cooked, as they'll continue to cook in the slow cooker.
• Use a good quality beef bouillon cube. This will make a big difference in the overall flavor of the stew.
• Freshly ground black pepper is best. It adds a much more intense flavor than pre-ground pepper.
• Taste and adjust seasonings as needed. Everyone's tastes are different, so feel free to add more salt, pepper, or other herbs and spices to your liking.
• Serve with your favorite sides. Rice, mashed potatoes, crusty bread, or even a simple green salad all pair well with this stew.
• Make it ahead! This stew tastes even better the next day, making it a perfect make-ahead meal for busy schedules.

This Slow Cooker Sausage, Bacon & Potato Stew is more than just a recipe; it's a celebration of simple pleasures, a testament to the magic of slow cooking, and a guaranteed crowd-pleaser. Enjoy!

Step-by-step

• Add two cups of water into the slow cooker. Turn it on high and add the cube of beef bouillon.
• While that's cooking, cook the sausages and bacon in a frying pan just enough so they're browned (not fully cooked).
• Drain the sausages and bacon on paper towels to remove excess fat.
• Cut the bacon and sausages into 1-inch bite size pieces (you could do this before browning if you'd like).
• Peel the potatoes and cut into chunks (1-1.5" each).
• Chop parsley and onions.
• Once the beef bouillon cube has dissolved, add coarse black pepper (from a pepper mill ideally) and a little salt, then turn the slow cooker to medium and add all ingredients, stirring to make sure the soup base seasons everything and the ingredients are mixed up. (The soup/gravy will increase as the meat starts to cook).
• Cook for 4 hours on medium then change to "keep warm" until ready to serve. We serve ours over rice but this can also be served with bread.