Ingredients
Scale
- 26 ounces andouille sausage sliced
- 1 onion sliced
- 1 pound baby potatoes halved
- 1 pound green beans trimmed
- 2 cloves garlic minced
- 1 ounce dry onion soup mix
- ½ cup butter
- parsley for garnish
Instructions
- Place the sausage, onion, potatoes, green beans, and garlic in the slow cooker.
- Stir them together to combine.
- Sprinkle the dry onion soup mix over the mixture.
- Stir once more to ensure everything is coated in the seasoning.
- Slice the butter and place it on top of the mixture.
- Cover the slow cooker and cook on low for 6 hours or high for 4 hours, until the potatoes are tender and the aroma fills the kitchen.
- Garnish with chopped parsley before serving.
- Serve warm and enjoy your meal!
Notes
Feel free to adjust the vegetables based on what you have on hand.
For added flavor, consider using garlic butter instead of regular butter.
Leftovers can be refrigerated and are great reheated.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Category: Sides
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 75mg