Slow Cooker Sausage Supper

1 1/2 pounds raw sausage links (such as Italian sausage, bratwurst, or smoked-style raw sausage)
2 pounds baby potatoes, halved (or regular potatoes cut into 1-inch chunks)
1 large onion, sliced
1 (10.5-ounce) can condensed cream of mushroom soup (or cream of chicken)

Spray the inside of your slow cooker lightly with nonstick cooking spray or brush with a bit of oil for easier cleanup.

Add the potatoes to the bottom of the slow cooker, spreading them out in an even layer.

Scatter the sliced onion over the potatoes.

Nestle the raw sausage links on top of the onions and potatoes, spacing them out so they cook evenly.

Spoon the condensed cream of mushroom soup over the sausage and vegetables. Use the back of the spoon to spread it out a bit; it will thin out and create a sauce as it cooks.

Cover and cook on LOW for 6–8 hours, or on HIGH for 3–4 hours, until the potatoes are tender and the sausage is fully cooked through (internal temperature should reach 160°F for pork sausage).

Once done, taste the sauce and add salt and pepper if desired. Gently stir everything together to coat the potatoes and sausage in the creamy sauce, being careful not to break up the potatoes too much.

Serve hot, making sure each plate gets a good mix of sausage, potatoes, onions, and plenty of sauce.

To lighten things up a bit, you can use raw turkey or chicken sausage instead of pork; just make sure it’s in link form so it holds together nicely during the long cook time. If you prefer a tomato-based supper, swap the condensed soup for a 14.5-ounce can of diced tomatoes (undrained) mixed with 1/2 cup tomato sauce or marinara. For extra flavor without adding more ingredients, brown the sausage in a skillet for a few minutes before adding it to the slow cooker—this step is optional but adds a nice seared flavor. You can also toss in a bag of baby carrots or sliced bell peppers on top of the potatoes for a built-in veggie side. If your family likes a bit of a kick, use hot Italian sausage or sprinkle in some crushed red pepper before cooking. And for meal prep, this is a great make-ahead option: layer everything in the slow cooker insert the night before (store it covered in the fridge), then pop it into the base in the morning and turn it on as you head out the door.