Dump-and-Go Crockpot Sausage & Green Beans – Easy, Hearty, and Flavor-Packed

Weeknights are busy, and sometimes you just need a real meal without hovering over the stove. This dump-and-go Crockpot sausage and green beans recipe does exactly that. You toss everything in, set it, and walk away.

The result is a savory, cozy dish with tender green beans, juicy sausage, and a rich, garlicky broth. It’s simple comfort food that still tastes like you put in the effort.

What Makes This Recipe So Good

• Truly hands-off: No browning or pre-cooking required. Just chop, dump, and let the slow cooker work.
• Big flavor, minimal ingredients: Smoked sausage infuses the beans and potatoes with savory, smoky flavor.
• Budget-friendly: Green beans, potatoes, and sausage stretch into a filling dinner that feeds a crowd.
• Kid-friendly and satisfying: It’s hearty without being heavy, and the flavors are familiar and comforting.
• Great for meal prep: The leftovers reheat beautifully and taste even better the next day.

What You’ll Need

• 1 to 1.5 pounds smoked sausage (kielbasa, andouille, or your favorite fully cooked sausage), sliced into 1/2-inch rounds
• 1.5 pounds fresh green beans, trimmed and cut in half (or use frozen, no need to thaw)
• 1 pound baby gold or red potatoes, halved or quartered if large
• 1 medium yellow onion, sliced
• 4 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 2 tablespoons olive oil or melted butter
• 1 teaspoon kosher salt (adjust to taste, especially if sausage is salty)
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika (or regular paprika)
• 1 teaspoon dried Italian seasoning (or dried thyme/oregano)
• 1 tablespoon lemon juice or apple cider vinegar (optional, for brightness at the end)
• Red pepper flakes to taste (optional, for heat)
• Fresh parsley, chopped, for garnish (optional)

Instructions

1. Layer the vegetables: Add potatoes, green beans, onion, and garlic to the Crockpot.
2. Add the sausage: Scatter the sausage slices over the vegetables.
3. Mix the seasoning: In a small bowl, whisk together chicken broth, olive oil, salt, pepper, smoked paprika, and Italian seasoning.If you like a little heat, add a pinch of red pepper flakes.
4. Pour and go: Pour the mixture evenly over everything in the slow cooker. No need to stir.
5. Set it: Cover and cook on Low for 5–6 hours or High for 2.5–3.5 hours, until the potatoes are tender and the green beans are soft but not mushy.
6. Finish with acid: Stir in lemon juice or apple cider vinegar. This brightens the flavors and cuts through the richness.
7. Taste and adjust: Add more salt or pepper if needed.Garnish with chopped parsley and serve warm.

How to Store

• Refrigerator: Store in an airtight container for up to 4 days. The flavors deepen as it rests.
• Freezer: Freeze in portioned containers for up to 2 months. For best texture, undercook the green beans slightly if you plan to freeze.
• Reheat: Warm gently on the stove over medium heat with a splash of broth or water, or microwave in 60–90 second bursts, stirring between intervals.

Why This Is Good for You

• Protein and fiber: Sausage brings protein, while green beans and potatoes add fiber for steady energy and fullness.
• Micronutrient boost: Green beans offer vitamin C, vitamin K, and antioxidants.Potatoes provide potassium and B vitamins.
• Balanced comfort: You get a satisfying, stick-to-your-ribs meal without heavy creams or complicated sauces.
• Customizable nutrition: Swap in chicken sausage for leaner protein, or add extra veggies for more volume and nutrients.

What Not to Do

• Don’t skip seasoning: Slow cookers can dull flavors. Salt, pepper, and paprika make a big difference.
• Don’t add too much liquid: The vegetables release moisture. Stick to about 1 cup of broth to avoid a watery result.
• Don’t overcook on High: Potatoes can get grainy and green beans mushy.Check at the earliest time.
• Don’t use raw sausage links without browning: This recipe is designed for smoked or fully cooked sausage. Raw sausage will leak excess fat and can change the texture. If using raw, brown it first.
• Don’t crowd the cooker with extras early on: If you plan to add delicate veggies (like bell peppers), wait until the last hour so they don’t turn soggy.

Variations You Can Try

• Spicy Cajun: Use andouille sausage, add 1–2 teaspoons Cajun seasoning, and finish with hot sauce.
• Lemon-Garlic Chicken Sausage: Swap in chicken sausage, add extra garlic, and double the lemon at the end for a light, zesty spin.
• Bacon Boost: Add 3–4 slices of chopped, pre-cooked bacon in the last hour for smoky depth.
• Veggie-Packed: Add carrots or cauliflower florets in the beginning, and bell peppers or cherry tomatoes in the last hour.
• Herb Garden: Stir in fresh dill, basil, or thyme at the end for a bright herbal finish.
• Low-Carb Swap: Skip the potatoes and add mushrooms or extra green beans.Reduce broth slightly.
• Tangy Mustard: Whisk 1 tablespoon Dijon mustard into the broth mixture for a subtle tang.

FAQ

Can I use frozen green beans?

Yes. Add them straight from the freezer. They’ll cook a bit faster than fresh and may be softer, so check for doneness 30 minutes earlier.

Do I need to brown the sausage first?

Not for smoked or fully cooked sausage.

Browning adds flavor, but the slow cooker will still infuse plenty of taste. If using raw sausage, brown it first and drain the fat.

What kind of sausage works best?

Smoked sausage or kielbasa is ideal. Andouille gives a spicy kick, while chicken sausage keeps it lean.

Choose what fits your taste and diet.

Can I make this without potatoes?

Absolutely. Use extra green beans or add low-carb veggies like mushrooms or zucchini. If using zucchini, add it in the last hour to prevent mushiness.

How can I thicken the broth?

If you prefer a thicker sauce, stir in 1–2 teaspoons cornstarch mixed with 2 tablespoons cold water during the last 20–30 minutes on High.

What should I serve with it?

Warm crusty bread, rice, or a simple side salad pair well.

It’s also great on its own as a one-bowl meal.

Can I cook it overnight?

Yes, on Low for about 6 hours. Just be sure your slow cooker switches to Warm automatically so it doesn’t overcook.

In Conclusion

Dump-and-go Crockpot sausage and green beans is the kind of recipe you keep in your back pocket. It’s simple, satisfying, and big on flavor with hardly any prep.

Whether you’re feeding a family or stocking the fridge for the week, it checks all the boxes. Toss it in the slow cooker, let it do the work, and enjoy a cozy, complete meal with minimal fuss.

Dump-and-Go Crockpot Sausage & Green Beans - Easy, Hearty, and Flavor-Packed

Print Recipe

Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Servings 6 servings

Ingredients

• 1 to 1.5 pounds smoked sausage (kielbasa, andouille, or your favorite fully cooked sausage), sliced into 1/2-inch rounds
• 1.5 pounds fresh green beans, trimmed and cut in half (or use frozen, no need to thaw)
• 1 pound baby gold or red potatoes, halved or quartered if large
• 1 medium yellow onion, sliced
• 4 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 2 tablespoons olive oil or melted butter
• 1 teaspoon kosher salt (adjust to taste, especially if sausage is salty)
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika (or regular paprika)
• 1 teaspoon dried Italian seasoning (or dried thyme/oregano)
• 1 tablespoon lemon juice or apple cider vinegar (optional, for brightness at the end)
• Red pepper flakes to taste (optional, for heat)
• Fresh parsley, chopped, for garnish (optional)

Instructions

• Layer the vegetables: Add potatoes, green beans, onion, and garlic to the Crockpot.
• Add the sausage: Scatter the sausage slices over the vegetables.
• Mix the seasoning: In a small bowl, whisk together chicken broth, olive oil, salt, pepper, smoked paprika, and Italian seasoning. If you like a little heat, add a pinch of red pepper flakes.
• Pour and go: Pour the mixture evenly over everything in the slow cooker. No need to stir.
• Set it: Cover and cook on Low for 5–6 hours or High for 2.5–3.5 hours, until the potatoes are tender and the green beans are soft but not mushy.
• Finish with acid: Stir in lemon juice or apple cider vinegar. This brightens the flavors and cuts through the richness.
• Taste and adjust: Add more salt or pepper if needed. Garnish with chopped parsley and serve warm.