Sausage slow cooker recipes

Throw this Slow Cooker Sausage Baked Bean Casserole together in the morning and forget it until your picnic. It’s packed with bacon and 3 kinds of beans.

Whew! That’s quite a title for a recipe. But if there is any recipe that needs a long, grand title…this would be it!

This Slow Cooker Sausage Baked Bean Casserole is my hubby’s favorite picnic dish. Anytime there is a picnic coming up and I ask him what we should have?

Without hesitation, this beauty of a dish is his answer.

And really, what’s not to like?

Green beans…baked beans…sausage…bacon.

Every man’s dream, right?

This recipe is from my mom. I remember enjoying it at picnics when I was still at home. The original recipe calls for making this in a 9×13 pan and baking it in the oven for about 2 hours. The baked bean casserole turns out deliciously this way.

Over time, however, I shied away from making it too often for a couple of different reasons.

First of all, if it is a hot, summer day, having the oven on for almost two hours is not exactly enjoyable. Adding extra heat to the house on a 90 degree day isn’t our goal!

Second, I’ve had a few times in the recent past where I forgot to put the casserole in the oven early enough. The day gets busy and gets away from me…then the casserole has not been done in enough time to have it with our dinner.

For those two main reasons, I decided to try making this in the slow cooker. My only concern was the bacon that is supposed to lay overtop the casserole. You see, in the oven, it gets all nice and crispy. I love my bacon crispy. I was afraid that in the slow cooker, the bacon would be floppy and seem uncooked.

To fix this problem, I cooked the bacon first, then drained and crumbled it. With about an hour left before dinner, I sprinkled these bits-of-bacon on top of the casserole and hoped for the best.

It worked! We ended up with an amazing Slow Cooker Sausage Baked Bean Casserole that was easy to throw together in the morning and forget about throughout the day.

Well, it was hard to completely forget about it with the savory smell coming from the kitchen.

If you like slow cooker recipes, make this Slow Cooker Sausage Baked Bean Casserole for your next picnic. And take along copies of the recipe…you’ll be asked for it!

Pin 5 from 3 votes

Slow Cooker Sausage Baked Bean Casserole

Throw this Slow Cooker Baked Bean Sausage Casserole together in the morning and forget about it until your picnic. It’s a crowd pleaser! Course Side Dish Cuisine American Prep Time 20 minutes Cook Time 6 hours Total Time 6 hours 20 minutes Servings 15 servings Calories 244kcal

  • 1 lb mild pork sausage
  • 1/2 cup chopped onion
  • 30 ounces green beans 2 cans, drained
  • 15 ounces baked beans
  • 15 ounces pork & beans undrained
  • 3/4 cup brown sugar
  • 1 tablespoon Worcestershire sauce
  • 11 ounces tomato soup undiluted
  • 6 ounces tomato paste
  • 2 tablespoons prepared yellow mustard
  • 3/4 cup bacon cooked and crumbled
  • Brown the sausage and onion together, then drain.
  • Combine all of the beans, sugar, Worcestershire sauce, soup, paste and mustard in a slow cooker.
  • Add the drained sausage and onions.
  • Cook on high for 3-4 hours or on low for 5-6 hours.
  • With one hour left, sprinkle on 3/4 cup bacon bits.
  • Cook remaining time, serve and enjoy!


An easy way to get more servings out of this is to add more baked beans. It stretches this savory casserole further without affecting the flavor too much! You can also not cook the onion with the sausage and just add the raw onion to the slow cooker.


Calories: 244kcal | Carbohydrates: 32g | Protein: 9g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 644mg | Potassium: 638mg | Fiber: 5g | Sugar: 15g | Vitamin A: 670IU | Vitamin C: 13.9mg | Calcium: 73mg | Iron: 2.5mg

Do you love bean casseroles? Try this Hillbilly Caviar Bean Dip!

This Slow Cooker Sausage and White Bean Cassoulet is an easy twist on a french classic! Made with tasty sausage, creamy white beans and hearty veggies, what’s no to like?!

Do you have a slow cooker? I mysteriously own two! Completely unnecessary I know. And yet I still sometimes forget to use these 2 dear old friends. Although both slow cookers are the same technically, I do have a favorite among the two.

Let’s call Monsieur Slow Cooker #1 my fav. He has a fancy timer, a lid holder and neat settings. Monsieur Slow Cooker #2 is way more basic. Both quietly sit in our basement and I mainly bust them out when making steel-cut oats or shredded pulled meats, especially in the hot months.

Not today though! Today Monsieur Slow Cooker #1 is assisting me in tackling a French classic, a Cassoulet.

Let me be the first one to say, I had no idea what a Cassoulet was at first. I knew it was French and I thought it was a soup of sorts. Well, let me tell you this hearty dish is much more. It is a gloriously rich stew containing sausage, white beans and veggies. Refreshingly simple, rustic and of peasant origins, this French classic was absolutely made for the slow cooker.

I’m sure hundreds of years ago French peasants thought, “let’s make a dish that can cook all day and greet us after a long day’s work.” Yep I’m sure that’s how it went. Nevertheless, I thank the French for piecing together such basic available ingredients and cooking them for hours.

Traditionally cassoulets were made with various meats. Normally with chicken, sausage, goose, duck and/or bacon. But to make it an easier healthier weeknight meal, I like using just sausage and beans. My motto is that if you use one or two natural quality ingredients, a meal will shine. No need for a long list of ingredients.

Tired of chili but need an easy hearty dish, try this Slow Cooker Sausage and White Bean Cassoulet. Creamy white beans, tasty sausage, veggies, herbs and crusty bread to mop it all up. Throw all the ingredients in the slow cooker in the morning and come home to a warm hearty meal.


  • Programmable Slow Cooker

Serves 5

Slow Cooker Sausage and White Bean Cassoulet Save Recipe Print Recipe


  • 1 1/2 cup dried white beans*
  • 1 tablespoon canola oil
  • 3 carrots, peeled and diced
  • 2 sausages (I used chicken)
  • 3 cups chicken stock
  • 1 (15-ounce) can diced tomatoes or crushed tomatoes
  • 1 medium onion, finely chopped
  • 3 garlic gloves, minced
  • 2 teaspoons chopped fresh thyme leaves (dried works too)
  • 1/2 teaspoon cayenne pepper (optional)*
  • Salt and pepper
  • Baguette
  • Flat leaf parsley to garnish (optional)
  • Parmigiano reggiano


  1. Soak dried beans them in cold water overnight. Drain in the morning.
  2. In a cast iron, heat 1 tablespoon of canola oil over medium-high heat. Brown the sausages for 2-3 minutes per side. Sausages will cook through in the slow cooker. Set browned sausages aside.
  3. In a 6 quart slow cooker, place carrots and set the sausages on top. Cover the sausage with onion, garlic, thyme, cayenne if using, tomatoes, beans and chicken stock. Season with ½ teaspoon of salt.
  4. Cover slow cooker and cook until the beans are tender and creamy, on low for 7 – 8 hours or high for 4 – 5 hours.
  5. Serve cassoulet with thick hunks of buttered baguette and topped with Parmesan cheese and a little parsley.


I like using dried beans so you need to soak them the night before. Dried beans have no added sodium plus they are cheap! In terms of the type of bean, Northern, Navy and cannellini are all wonderful in the cassoulet. Different sausages work wonderfully in this recipe. The most tasty (and fatty) will be Italian sausage mild or spicy. If using spicy sausage, you may want to hold back on the cayenne unless you are a true spice lover. Kielbasa and bratwurst are also fine. For a healthier less fatty choice, opt for chicken sausage. You can make this a gluten-free meal by using your favorite gluten-free sausage and swapping for gluten-free bread. Don’t forget to enjoy leftovers! 138

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Today is the perfect day for a hearty sausage casserole in the slow cooker. The constant rain and wind has made me crave the warmth of a comfort meal. Plus, on a school day it’s great to have a meal ready for when the kids come home super hungry (which is most days!)

How To Make A Sausage Casserole In A Slow Cooker

1. Brown the sausages

I don’t usually brown off my meat before putting it in the slow cooker (but I know plenty of people who do, it’s just a matter of personal preference), but in my opinion, with sausages, it’s a must.

I have tried just chucking them straight in the slow cooker, and they really don’t taste good at all. The texture is too soft and they look anaemic. Plus it means I can drain off any fat from the sausages before putting them in the slow cooker. If I know I’m going to be in a rush in the morning I will brown them off the night before and just keep them in the fridge until the morning.

If you have a slow cooker that you can put on the hob then you can do everything directly in that. If not, just grill, or lightly fry them in a pan.

Once they are browned, add them to the slow cooker.

2. Add your choice of vegetables and dried herbs

You can add what fresh vegetables you prefer, just use what you have available. Such is the beauty of a sausage casserole! For this recipe I used 3 chopped carrots, 1 sliced red onion, 2 crushed cloves of garlic and 1 chopped red pepper. I also used 1tsp of mixed dried herbs. You can add some additional herbs and spices if you wish.

Other Vegetable Ideas: Parsnips, courgettes, butternut squash, leeks etc

3. Add chopped tomatoes

Tins of chopped tomatoes are always a useful ingredient to have in the cupboard. I use them in lots of my recipes and will often stock up on them when the supermarket have them on offer. Just add them in with the rest of the ingredients.

4. Add beef stock

Add in 400ml of beef stock and give everything a good stir to mix well.

5. Cook on low for 7 to 9 hours or high for 4 hours

How long you leave it on for is up to you. If you are going to be out of the house for a long time then don’t worry if it is left on for longer than 9 hours (on low).

With this slow cooker sausage casserole you might want to thicken up the sauce a little at the end, depending on how you like your gravy. If you like it thicker you can leave the lid off for the last 30 minutes, or stir in some gravy granules, or corn flour.

Tastes great served with mashed potato!

Good To Know

Can You Put Raw Sausages In A Slow Cooker?

Yes you can put sausages in raw, but they’re not going to taste that great. Not only will they remain the same colour as they went in, they’ll also be the same texture, that is, soft, squidgy and not really that pleasant! So, do your taste buds a favour and quickly brown them sausages off before you put them in the slow cooker.

How Long Do You Cook Sausages In A Slow Cooker?

How long you cook sausages for in a slow cooker will depend on how much time you have. I like to put mine on early in the day so that I don’t need to think about it anymore, so I’ll usually put it on low for 7 to 9 hours. But, there are always those days where I forget or I’m just generally running behind on life, so if I need to put the sausages on high in the slow cooker I’ll leave them in for around 4 hours.

Can You Put Frozen Sausages In A Slow Cooker?

People have differing opinions on cooking food from frozen in a slow cooker. Personally I would never cook something from frozen in a slow cooker and so I can’t recommend putting frozen sausages in a slow cooker.

Can You Freeze Sausage Casserole?

Yes you can freeze sausage casserole. Allow it to cool completely and then transfer it into an airtight container and pop it in the freezer. It can keep in the freezer for up to 3 months. When you are ready to use it just remove it from the freezer and allow it to completely defrost. Then reheat it in a suitable container, making sure it is heated all the way through. Top Tip: Date and label the container in your freezer so you don’t forget what it is!

Did you enjoy this recipe? Let me know in the comments!


  • 12 thick pork sausages
  • 1 red onion, chopped
  • 1 red pepper, deseeded and chopped
  • 400g tin of chopped tomatoes
  • 3 medium carrots, chopped
  • 2 cloves garlic, crushed
  • 1tsp dried mixed herbs
  • 400ml beef stock


  1. Brown off the sausages under a grill or in a little oil in a pan.
  2. Drain off any fat and add to the slow cooker.
  3. Add the remaining ingredients and stir to mix together.
  4. Cook on low for 7 to 9 hours or high for 4 hours.
  5. Serving suggestion: Serve with mashed potato and green veg.
Nutrition Information:

Yield: 4-6 Serving Size: 1
Amount Per Serving: Calories: 290 Total Fat: 19g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 59mg Sodium: 789mg Carbohydrates: 14g Fiber: 3g Sugar: 8g Protein: 17g

Make this Slow Cooker Italian Sausage and Peppers today and enjoy all the Italian flavors. It’s very filling, and you can have it on its own or as an easy add-on to zucchini pasta, regular pasta, cauliflower rice, regular rice, mashed cauliflower or potatoes and of course sandwiches.

You all seem to be enjoying my latest Italian Sausage and Peppers recipe that I decided to recreate a new version of this recipe for you. This Slow Cooker Italian Sausage and Peppers are absolutely the perfect combination of the juicy and spicy Italian sausage with the sweetness of bell peppers and the onions. It’s so good that I bet you’ll be eating it for dinner and/or lunch like there is no tomorrow! And I promise you won’t get tired of it 😉

How to make this Slow Cooker Italian Sausage and Peppers:

You have two ways to make this recipe. One is using a cast iron skillet and slow cooker and the other way is using only a slow cooker (throw everything in the slow cooker and let it cook by itself). However, if you want my honest opinion, I think the first option is better because the sausages will have a nice crust that you get from sautéing them in the cast iron. This is how I make this Slow Cooker Italian Sausage and Peppers:

  • In a skillet, heat olive oil over medium-high heat. When the skillet is very hot, add sausage links, and cook for about 2 minutes each side. This step is very important to give the sausages a nice crust. Then, place them on a cutting board, slice them and place in the slow cooker.
  • In the same skillet, add onions and cook for about 2 minutes. If you need pour more olive oil and stir constantly. Then add garlic and cook for 30 seconds. Transfer onions and garlic to the slow cooker.
  • Again in the same skillet add mushroom and cook for 2 minutes or until they get a nice golden color. Transfer to the slow cooker.
  • Now in the slow cooker, add bell pepper, tomato sauce, salt and black pepper. Cover and cook for 5 hours on low or 3 hours on high, or until sausages are cooked through and tender. Top with parsley before serving.

Can sausage and peppers be frozen?

Yes, absolutely! Sausage and peppers freeze very well. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. It’s even more delicious on the second day. Let thaw overnight in the refrigerator and reheat gently on the stove before serving.

How long do sausages take to cook in slow cooker on high?

It will take about 2-3 hours on high and 5-6 hours on low.

Do you have to cook sausages before putting in slow cooker?

No it’s not necessary, but I think if you sauté the sausage in the skillet before putting in the slow cooker, it will add an extra flavour to this dish and the sausage will look delicious.

Can I use pre-cooked sausage to this recipe?

No, I really don’t think it’s a good idea. The best sausage to make this Slow Cooker Italian Sausage and Peppers recipe is the uncooked Italian sausage in its casing and you can use either sweet Italian sausage or hot Italian sausage recipes. It’s totally up to you.

How to Serve Crock Pot Sausage and Peppers

  • My husband loves this recipe with roasted bun and provolone cheese on top.
  • It’s also delicious with zucchini noodles or even regular noodles if you’re not on a low-carb/whole30/paleo diets.
  • You can also serve over cooked brown rice or cauliflower rice.
  • Mashed cauliflower, mashed butternut squash or regular mashed potatoes are great options too.
  • Or you can have it on its own with a side of roasted vegetables. Delicious!

More Sausage Recipes to Try:

  • Sausage and Kale Stuffed Acorn Squash
  • Italian Sausage, Onions and Peppers Skillet
  • Italian Sausage Tomato Sauce
  • Low-carb Sheet Pan Sausage and Veggies

Slow Cooker Italian Sausage and Peppers

Yield: 6 People Prep Time: 10 mins Cook Time: 5 hrs Total Time: 5 hrs 10 mins Make this Slow Cooker Italian Sausage and Peppers today and enjoy all the Italian flavors. It’s very filling, and you can have it on its own or as an easy add-on to zucchini pasta, regular pasta, cauliflower rice, regular rice, mashed cauliflower or potatoes and of course sandwiches. 3.67 from 27 votes

  • 1 tbsp olive oil
  • 1 lb fresh Italian sausage links – nitrate-free — (or 6 medium Italian sausage links in their casing)
  • 1 medium onion — cut into 1/4-inch-wide strips
  • 3 cloves garlic
  • 8 oz (227) white mushroom — sliced
  • 2 red bell pepper — cut into 1/4-inch-wide strips
  • 1 1/2 cup any tomato sauce — (I prefer homemade tomato sauce or you can use 28oz can of crushed tomatoes)
  • Coarse salt and ground black pepper to taste
  • Fresh parsley for garnishing
  1. Over medium-high, heat olive oil in a large skillet. Add sausage links, and cook for about 2 minutes each side, just until they get brown (but the sausage will not be cooked though). Place them on a cutting board, slice them and place in the slow cooker.
  2. Add onions and cook for about 2 minutes. Stir constantly. Then add garlic and cook for 30 seconds. Transfer onions and garlic to the slow cooker.
  3. In the same skillet add mushroom (if necessary pour more olive oil in the skillet) and cook for 2 minutes or until they get a nice golden color. Transfer to the slow cooker.
  4. Add bell pepper, tomato sauce, salt and black pepper to the slow cooker.
  5. Cover and cook for 5 hours on low or 3 hours on high, or until sausages are cooked through and tender.
  6. Top with parsley. Enjoy!

Recipe Notes

Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. Let thaw overnight in the refrigerator. Reheat gently on the stove. Course: dinner Cuisine: American, Italian Keyword: gluten-free, Italian Sausage, low-carb, paleo, peppers, sausage and peppers, Slow Cooker, whole30 All text and images © Olivia Ribas / Primavera Kitchen.

Nutrition Information

Amount per serving (1/6) — Calories: 126, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 13mg, Sodium: 554mg, Potassium: 361mg, Carbohydrates: 12g, Fiber: 3g, Sugar: 6g, Protein: 6g

If you make this recipe, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I’d love to see what you’re making!

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Weight Watchers Recipe of the Day: Slow Cooker Root Vegetables Sausage Stew – 6 SmartPoints

We enjoyed this slow cooker root vegetables sausage stew for dinner Friday night, with Mac and my brother, Peter.

Served with crusty French bread, it made a hearty, satisfying meal, perfect for this time of year.

All four of us agreed that it was tasty and worthy of making again, especially during the fall and winter, when we crave chill-chasing comfort food.

Weight Watchers Friendly Slow Cooker Root Vegetables and Sausage Stew

Be sure to include the parsnip when you make this slow cooker root vegetables sausage stew. It has a mellow sweet flavor that works well with the potato, sweet potato, carrots and sausage.

You can make this ahead too. Just put everything except the parsley in the ceramic crock of your slow cooker, cover and refrigerate for up to 12 hours. Then, when you are ready, pop the insert into your slow cooker, turn it on and continue cooking as directed.

I definitely plan on making this again.


4.64 from 11 votes

Slow Cooker Root Vegetables Sausage Stew

Simple, hearty and satisfying this slow cooker root vegetables sausage stew was a big hit with the whole family. Prep Time20 mins Cook Time7 hrs Total Time7 hrs 20 mins Servings (adjustable): 6 Author: Simple Nourished Living

  • 1 large potato peeled and cut into 1/2-inch cubes
  • 1 large sweet potato peeled and cut into 1/2-inch cubes
  • 2 carrots peeled and coarsely chopped
  • 1 parsnip peeled and coarsely chopped
  • 1 onion finely chopped
  • 1 pound smoked sausage sliced (I used Aidell’s Chicken & Turkey)
  • 1 can 14 to 15 ounces Italian style stewed tomatoes, with juices
  • 1-1/2 cups chicken broth
  • 2 teaspoons sugar
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup chopped fresh parsley
  • I used my 4-Quart slow cooker.
  • In your slow cooker, combine the potato, sweet potato, carrots, parsnip, onion, sausages, tomatoes (with their juices), broth, sugar, thyme and pepper.
  • Stir well to mix.
  • Cover and cook on LOW for 7 to 9 hours or on HIGH for 3 to 4 hours, or until the vegetables are tender and can easily be pierced with a fork.
  • Stir in the parsley during the last 5 to 10 minutes of cooking.
  • Season to taste with salt and pepper.

Nutrition Estimates Per Serving (1-1/3 cups): 259 calories, 8.7 g fat, 30.8 g carbs, 6.2 g fiber, 15 g protein and *6 Points Plus, 6 SmartPoints Cooking Notes: This slow cooker root vegetables sausage stew can be assembled up to 12 hours ahead. Just put everything except parsley in the crock and refrigerate. Then just pop the insert into your slow cooker, turn it on and continue cooking as directed. Course: Main Did you make this recipe?Mention @simplenourishedliving on Instagram and tag #simplenourishedliving – we love to see your creations!

Source: 300 Slow Cooker Favorites

If you liked this slow cooker root vegetables sausage stew you might also like:

Spanish Rice Bean Sausage One Dish Dinner
Slow Cooker Cabbage Soup with Sausage
Slow Cooker Lentil Chicken Sausage Stew

*PointsPlus® and *SmartPoints® for slow cooker root vegetables sausage stew calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.

Here’s what I used to make this easy and delicious root vegetables sausage stew!

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This Slow Cooker Sausage Hotpot is easy to whip up and is a wonderfully warming, filling meal.

Before I had kids my slow cooker was always something that I use in spurts. Sometimes it was out and used constantly and then for months it was hidden away and forgotten about.

It then became a lifesaver when my youngest, Rory, was first born. I’d drop my eldest (Finn) off at pre-school, Rory would fall asleep in his stroller and I used the time to make something in the slow cooker. This was much easier than trying to cook something at 5 pm when Finn was often needy and Rory just seemed to constantly want to feed and be held.

Slow Cooker Sausage Hotpot – Ingredients

  • Sausages

Sausages are never going to win an award for a healthy food choice. However, there are a few things we can do to make sure we are picking good quality sausages. Always read the ingredient list and

  1. Choose a sausage with as high a percentage of meat as possible. Look for a sausage containing a minimum of 85% meat.
  2. Beware of sodium levels. Sausages are often high in sodium which is not good for young children.
  3. Look at the saturated fat content and try to choose sausages with 4g or less per 100g.
  4. Preferably buy from a local butcher, who knows where his meat comes from.
  • Beans

I have added butter beans and kidney beans to this recipe but you can replace them with other bean varieties.

  • Vegetables

The onion and celery add a lot of flavours and I do not recommend that you miss them out.

I added red capsicum (bell peppers). If you want to add more variety you can also add other colours of capsicum, carrots or some mushrooms at the start of the cooking process.

Frozen peas or spinach also work well but should be added in the last 30 mins of cooking.

Slow Cooker Sausage Hotpot Cooking Tips

I recommend sauteing the onion, garlic and celery before adding to the slow cooker. This accomplishes two things: One, it reduces the moisture and two, as the vegetables brown, they develop deep, sweet flavours.

Similarly, I brown the sausages before adding to the slow cooker. This not only makes the sausages visually more appealing the end meal will be more flavoursome and less greasy (as you have already released some of the fat.)

In my opinion, taking an extra 10 minutes to saute the vegetables/ aromatics and browning your sausages is worth it. However, if you prefer a “dump everything into the slow cooker” kind of recipe then you can skip these steps but the flavour and texture won’t be at the same level.

Storing & Re-heating Slow Cooker Sausage Hotpot


  • Cool the hotpot quickly; store in an airtight container and refrigerate for up to 3 days.
  • Reheat on the stove top or microwave.


  • Cool the hotpot quickly, transfer to an airtight container and freeze for up to 4 months.
  • Thaw, overnight, in a refrigerator and reheat on the stove top or microwave.

You may also like

  • Slow Cooker Chicken Noodle Soup
  • Slow Cooker Chicken Curry
  • Slow Cooker Beef Stew

Have you tried this recipe? I love to receive your feedback, please rate and leave a comment below or tag me on Instagram.

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4 from 6 votes

Slow Cooker Sausage Hotpot

An easy and delicious family meal that the kids will love. Prep Time: 15 minutes Cook Time: 6 hours Total Time: 6 hours 15 minutes Serves:6 people Hover over “serves” value to reveal recipe scaler

  • 1 tbsp Olive oil
  • 1 Onion (finely chopped)
  • 1 Celery stalk (finely chopped)
  • 2 cloves Garlic (finely chopped)
  • 12 Good quality sausages ( I used Pork)
  • 3 Capsicum peppers (bell peppers) (you can use any colour)
  • 1 400g (14oz) Can kidney beans (rinsed and drained)
  • 1 400g (14oz) Can butter beans (rinsed and drained)
  • 1 400g (14oz) Can chopped tomatoes
  • 3 tbsp Tomato Puree (tomato paste)
  • 1 tsp Smoked Paprika
  • Heat the olive oil in a frying pan over a medium heat. Add the onion, celery and garlic and fry for 5-10 mins (until softened) Transfer the mixture to the slow cooker.
  • Add the sausages to the same pan and cook for 5-10min (until browned all over) Transfer to the slow cooker.
  • Add all the other ingredients to the slow cooker, mix and cook on low for 6-8 hours

Nutritional information is a ROUGH guide only, calculated using an online calculator. Nutrition Facts Slow Cooker Sausage Hotpot Amount Per Serving Calories 857 Calories from Fat 567 % Daily Value* Fat 63g97% Saturated Fat 20g100% Cholesterol 162mg54% Sodium 1938mg81% Potassium 1218mg35% Carbohydrates 29g10% Fiber 9g36% Sugar 6g7% Protein 42g84% Vitamin A 2345IU47% Vitamin C 87mg105% Calcium 87mg9% Iron 5.7mg32% * Percent Daily Values are based on a 2000 calorie diet. Course:Main Meal Cuisine:Western Keyword:sausage hotpot, Slow Cooker Sausage Hotpot Did you make this recipe?Tag me on Instagram at @healthylittlefoodies or leave me a comment & rating below.