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Swamp Potatoes (Easy Slow Cooker Andouille and Potato Recipe)

These slow cooker swamp potatoes combine baby red potatoes, andouille sausage, green beans, onion soup mix, and chicken broth for a hearty, deeply flavored Southern one-pot dinner.
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Prep Time 10 minutes
Cook Time 6 hours
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 bag baby red potatoes
  • 2 onions sliced
  • 2 packs andouille sausage sliced into rounds
  • 1 pack onion soup mix
  • 3 cups fresh green beans trimmed
  • 3 cups chicken broth

Method
 

  1. Add the baby red potatoes, sliced onions, sliced andouille sausage, and green beans to the slow cooker.
  2. Sprinkle the onion soup mix evenly over the top.
  3. Pour the chicken broth over everything.
  4. Cover and cook on high for 3 to 4 hours or on low for 6 to 7 hours until the potatoes are completely fork-tender and the sausage has flavored the broth throughout.
  5. Stir gently before serving and ladle into bowls with plenty of the broth.

Notes

The andouille renders its smoky fat into the broth during the long cook and seasons everything around it. Use a good quality andouille for the best result.
The onion soup mix is the seasoning workhorse here. It adds concentrated savory onion depth without any extra chopping or measuring.
Serve with crusty bread for soaking up the broth. It is the best part of the bowl.
This is even better the next day once the flavors have continued to develop overnight in the refrigerator.