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Baby potatoes, smoked sausage, and green beans are slow-cooked in Cajun seasoning and cream of chicken soup in this Crockpot Swamp Potatoes recipe. It’s an easy, flavorful dump-and-go recipe that’s perfect for busy weekends.
If you’ve never heard of swamp potatoes, but you like easy crockpot dinners that require minimal effort and deliver big flavor, today is your lucky day. This dish is popular in the South (as so many of our favorite recipes are, like collard greens and Cajun shrimp and grits), but everyone I’ve met who has tried it has started making it.
Swamp potatoes are similar to crockpot sausage and potatoes, but with a twist. They’re seasoned with Cajun seasoning and a can of cream of chicken soup adds a lightly creamy element to the sauce they cook in. Shredded cheddar is added at the end to give it a cheesy finish. So easy, so flavorful, and so good!
Why We Love These Swamp Potatoes
- Dump & go. The only real prep for this recipe is halving the potatoes and slicing the sausage. From there, it’s really a matter of adding everything to the crockpot and coming back in a few hours.
- Cheesy finish. Not all swamp potato recipes use cheese but in my house, we believe cheese makes everything better. I firmly believe that’s the case in this recipe. The cheddar adds a gooey, cheesy final touch plus some extra flavor.
- Complete dinner in one pot. With potatoes, sausage, and green beans all cooked together, there’s no real need for any side dishes. The most I ever do is some cornbread to soak up any sauce left in the bowl.
Ingredient Notes & Substitutions
Let’s take a look at everything needed to make this crockpot dinner. Be sure to scroll down to the recipe card below for the exact measurements.
- Smoked sausage – Any type of smoked sausage, such as chicken sausage, Andouille, and kielbasa will work.
- Potatoes – I use baby red potatoes. Gold, Russet, or other baby potatoes work. Baby potatoes can be halved, but cut other bigger potatoes into 1.75-inch thick pieces.
- Green beans – I used fresh green beans with the ends trimmed.
- Onion & garlic – Aromatics for added flavor.
- Cream of chicken soup – Cream of mushroom soup also works.
- Chicken broth – Since the cajun/creole seasoning is salty, I opted for low sodium chicken broth.
- Cajun/Creole seasoning – I like Tony Chachere’s Original Creole seasoning but any works.
- Salt & pepper – Add only as much as needed, especially the salt.
- Cheddar cheese – Adds a final cheesy touch to the potatoes.
How To Make Swamp Potatoes
Making these potatoes consists of little more than dumping everything in the crockpot. That’s my kind of busy weeknight dinner! The printable instructions can be found in the recipe card below.
- Add the ingredients to the crockpot. Place the sausage, potatoes, green beans, onions, and garlic in the slow cooker.
- Add the soup. In a bowl, combine the soup, broth, and seasonings. Pour over the other ingredients.
- Cook. Cook on low for 5-6 hours or on high for 3 hours. The potatoes should be tender and easy to poke with a fork.
- Add the cheese. During the final 10 minutes of cooking, stir in the cheese. Cover and let melt before serving.
Recipe Tips & Variations
Here are a few ways to customize this swamp potatoes recipe and a couple of general tips.
- Watch the added salt. Cajun/Creole seasoning can be very salty depending on the brand you get, so you can add the salt at the end of cooking if you want. I used Tony Chachere’s Original Creole seasoning and added about ¼ teaspoon salt.
- Make it cheesier. Add an extra ½ cup of cheese if you want the sauce thicker and extra cheesy.
- Cooking time may vary. All slow cookers heat differently, so adjust the cooking time as needed. I only needed to cook the potatoes for 5 hours to get them tender.
- Keep the green beans crunchy. If you don’t want the green beans to be soft, you can add them in after the first 2 hours of cooking.
Serving Suggestions
Swamp potatoes make a pretty complete meal on their own. For sides, I like cornbread, whether regular Jiffy cornbread, jalapeno cornbread, or cornbread muffins. Fried okra makes a great additional veggie side, too.
How To Store & Reheat Leftovers
- Fridge: Store leftover swamp potatoes in an airtight container in the fridge. They’re best enjoyed within 3-4 days.
- Reheat: Reheat in the microwave or on the stovetop until heated through.
Add as Google Trusted SourceCrockpot Swamp Potatoes
Ingredients
- 24 ounces smoked sausages, 2 ropes, sliced
- 1 ½ pounds baby red potatoes, halved
- 12 ounces fresh green beans, ends trimmed
- 1 onion, chopped
- 3 cloves garlic, minced
- 10.5 ounces cream of chicken soup
- 1 cup low sodium chicken broth
- 1 ½ teaspoons Cajun seasoning, or Creole seasoning
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
Instructions
- Add the smoked sausages, baby potatoes, green beans, onions, and garlic into the slow cooker.
- In a bowl, mix the canned cream of chicken soup, chicken broth, cajun seasoning, salt and pepper together. Pour into the slow cooker.
- Place lid on top and cook on the low setting for 5-6 hours or high for 3 hours, until potatoes are tender.
- Stir in the shredded cheese during the last 10 minutes, cover and let melt before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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