Slow Cooker Creole Sausage Sandwiches

I’m a member of the Sausage Sandwich Lovers Club. Well, I would be if there was such a club. Now normally, that means a grilled brat or kielbasa smothered in a red sauce with plenty of vegetables and cheese. Like my Italian version. These slow cooker Creole sausage sandwiches are a fantastic twist on what I normally make. Very simple flavors that come together over time with just the right ‘bite’. The sausages themselves are crazy good.
Slow Cooker Creole Sausage Sandwiches

For me, mayonnaise is an absolute must on these slow cooker Creole sausage sandwiches. You want something creamy. Something smooth. Now, if you’re in the mood for a spicier version, just substitute a hot sausage for the Italian. And maybe even add a pinch or two of cayenne to the slow cooker.

Also try my Italian sausage sandwiches.

Slow Cooker Creole Sausage Sandwiches

These slow cooker Creole sausage sandwiches are a fantastic twist on what I normally make. Very simple flavors that come together over time with just the right ‘bite’. 
Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 12 servings
Calories 567kcal

Ingredients

  • 1 tablespoon vegetable oil
  • 12 Italian sausages
  • 1 small red bell pepper cut into thin strips
  • 1 small orange bell pepper cut into thin strips
  • 1 small yellow bell pepper cut into thin strips
  • 1 large sweet onion halved, cut into thin strips
  • 1 1/2 cups beef stock
  • 2 teaspoons Creole seasoning
  • 12 hot dog buns or Hoagie buns
  • 4 tablespoons mayonnaise or a bit more

Instructions

  • Heat the oil in a large skillet over medium-high heat.
  • Add the sausages. Brown on all sides. Remove to a slow cooker lightly sprayed with non-stick spray.
  • Add remaining ingredients except buns and mayo.
  • Cover and cook on low for 4-5 hours or until the sausages have reached at least 165 F.
  • Divide mayonnaise between the buns. Don't be shy, the mayonnaise really makes these dogs even better!
  • Top each bun with a sausage of some of the pepper/onion mixture and enjoy!

Nutrition

Calories: 567kcal | Carbohydrates: 26g | Protein: 21g | Fat: 42g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 1123mg | Potassium: 472mg | Fiber: 2g | Sugar: 5g | Vitamin A: 541IU | Vitamin C: 31mg | Calcium: 104mg | Iron: 3mg

Nutritional values are approximate.

Slow Cooker Creamy Hash Brown Potatoes

I’m usually a crispy-hash-browns kind of guy. I like the potatoes to get that nice little crust on them.  This time I decided to go another route with frozen cubed hash brown potatoes. These slow cooker creamy hash brown potatoes are rich and tasty. They are the perfect breakfast side, whether breakfast is in the morning or for dinner.
Slow Cooker Creamy Hash Brown Potatoes

For a little kick to your slow cooker creamy hash brown potatoes add diced roasted jalapenos, or use a pepper jack cheese instead of the Colby jack. You can also substitute cayenne pepper for the paprika. It’ll still add the (needed) color and a little spiciness.

Also try making hash brown potatoes using a Cuisinart Griddler.

Slow Cooker Creamy Hash Brown Potatoes

These slow cooker creamy hash brown potatoes are rich and tasty. They are the perfect breakfast side, whether breakfast is in the morning or for dinner.
Course Side
Cuisine American
Prep Time 5 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 35 minutes
Servings 8 -10 servings
Calories 366kcal
Author Inspired by a recipe from Spicy Southern Kitchen

Ingredients

  • 32 ounce hash brown potatoes
  • 10 3/4 ounce cream of potato soup
  • 2 cups Colby Jack cheese shredded
  • 8 ounce sour cream
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon paprika
  • 7.5 ounce chive and onion cream cheese
  • unsalted butter if needed (or milk)

Instructions

  • Spray your slow cooker with non-stick spray.
  • Place potatoes into slow cooker. Combine the soup, cheese, sour cream, salt, pepper and paprika. Pour over the potatoes.
  • Cover and cook on low for 4 hours, stirring a few times.
  • Stir in the cream cheese. Add butter or milk and stir if the mixture is too thick.
  • Cover and continue cooking another 30 minutes.

Nutrition

Calories: 366kcal | Carbohydrates: 27g | Protein: 13g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 64mg | Sodium: 673mg | Potassium: 448mg | Fiber: 2g | Sugar: 2g | Vitamin A: 788IU | Vitamin C: 10mg | Calcium: 307mg | Iron: 2mg

Nutritional values are approximate.

Slow Cooker Guinness Corned Beef

Bored of that same-ole, same-ole crockpot corned beef recipe? Well, here ya go! You’re not going to be disappointed with this slow cooker Guinness corned beef. Oh yeah, it’s tender and moist. And, boy oh boy is it ever packed with great flavor. The stout beer adds a tremendous deep flavor to each and every bite. The mustard adds a nice little kick, almost unexpected. And onion. I’m a big fan of onion, and I never hesitate to add it to a dish, be in the slow cooker or a steak marinade.

Slow Cooker Guinness Corned Beef

Any time I made slow cooker Guinness corned beef it’s going to end up in one place and one place only: between two slices of rye bread as a Reuben sandwich. I could probably get more creative with it by why would I? I love a good Reuben sandwich. There’s no such thing as too many Reuben’s in my world.

Also try my slow cooker chopped corned beef Reuben.

Slow Cooker Guinness Corned Beef

Bored of that same-ole, same-ole crockpot corned beef recipe? Well, here ya go! You’re not going to be disappointed with this slow cooker Guinness corned beef. 
Course Main
Cuisine American
Cook Time 10 hours
Total Time 10 hours
Servings 8
Calories 504kcal

Ingredients

  • 4 pound corned beef with the spice packet
  • 12 ounces Guinness Irish stout
  • 1 medium onion sliced
  • 1 clove garlic chopped
  • 1/4 cup brown sugar
  • 2 tablespoons grainy mustard
  • 1 tablespoon Worcestershire sauce
  • freshly ground black pepper to taste

Instructions

  • Remove the corned beef from the packaging and rinse with cold water. Transfer to a slow cooker fat-side up.
  • Add the pickling spice packet contents, onion, garlic, Guinness, brown sugar, mustard, Worcestershire sauce and pepper.
  • Cook on low 8-10 hours or until tender.
  • Remove from the slow cooker and let rest 15 minutes before slicing.

Nutrition

Calories: 504kcal | Carbohydrates: 11g | Protein: 34g | Fat: 34g | Saturated Fat: 11g | Cholesterol: 122mg | Sodium: 2828mg | Potassium: 738mg | Fiber: 1g | Sugar: 8g | Vitamin A: 5IU | Vitamin C: 63mg | Calcium: 32mg | Iron: 4mg

Nutritional values are approximate.

Slow Cooker Creamy Bacon Chicken

On a bun. As a dip. It doesn’t matter how you serve this slow cooker creamy bacon chicken, you’re going to love it. Tender, moist chicken. Creamy cheese. Bacon. Ranch dressing flavors. Bacon. Oh, I said that already. I love bacon.
Slow Cooker Creamy Bacon ChickenSlow cooker creamy bacon chicken is mighty darned good as it is. Now, you know me (or well, maybe you don’t) but I like a little kick to my food. I would not be afraid to use jalapeno cream cheese instead of the plain stuff. And I wouldn’t be afraid to add a few squirts of Sriracha, either. Heck, throw in some diced roasted jalapenos too. You can always make two versions. One nice and mellow and one nice and spicy.

Also try my slow cooker teriyaki chicken.

Slow Cooker Creamy Bacon Chicken

On a bun. As a dip. It doesn’t matter how you serve this slow cooker creamy bacon chicken, you’re going to love it. 
Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6 servings
Calories 332kcal

Ingredients

  • 2 pounds chicken breasts boneless, skinless
  • 2 8 ounce cream cheese cubed
  • 2 1 ounce packets Ranch dressing seasoning
  • 1/2 pound bacon cooked, crumbled

Instructions

  • Place chicken into your slow cooker.
  • Top with the cheese and dressing seasoning.
  • Cover and cook on low for 8 hours or until the chicken is tender.
  • Remove the chicken and shred with a fork.
  • Return the meat to the slow cooker. Stir in the bacon.
  • Serve as a dip or on buns with extra sharp cheddar cheese as sandwiches.

Nutrition

Calories: 332kcal | Carbohydrates: 1g | Protein: 37g | Fat: 19g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 452mg | Potassium: 635mg | Sugar: 1g | Vitamin A: 64IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg

Nutritional values are approximate.

Slow Cooker French Onion Soup

Ever order French onion soup at a recipe only to get a bowl with so much cheese you can’t tell whether you ordered soup or a grilled cheese sandwich? Yeah, me too. That’s why I love to make slow cooker French onion soup at home. I can control the cheese. I like mine on top of lightly crusted sliced baguettes. Like crunchy cheese croutons. Perfect on a cold day, this soup is packed with fantastic onion flavor.
Slow Cooker French Onion SoupI like to add a bit of beef base to my slow cooker French onion soup to give it just a bit more beefy flavor. Although it’s completely optional if you use a good homemade beef broth. I felt it could use a little help in the beefiness flavor department.

Also try my slow cooker spicy kielbasa cabbage soup.

Slow Cooker French Onion Soup

Perfect on a cold day, this soup is packed with fantastic onion flavor.
Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 8 hours 45 minutes
Total Time 9 hours
Servings 8 servings
Calories 325kcal
Author Mike

Ingredients

  • 6 tablespoons unsalted butter
  • 4 large yellow onions sliced thin, rings separated
  • 1 tablespoon sugar
  • 2 cloves garlic minced
  • 1/2 cup cooking sherry
  • 7 cups beef broth
  • 1 tablespoon beef base optional
  • 1 teaspoon kosher salt
  • 1/4 teaspoon dried thyme
  • 1 bay leaf
  • 8 slices French bread or 16 slices of a thin baguette
  • cheese A mix of shredded Gruyere, Emmental, Parmesan and Mozzarella cheeses

Instructions

  • Melt the butter in a large pot or Dutch oven over medium-high heat.
  • Add the onions and saute about 10 minutes or until translucent, stirring often.
  • Sprinkle with the sugar, stir and reduce heat to medium. Cook 30-40 minutes or until soft and lightly caramelized.
  • Add the garlic, stir and cook 2 more minutes.
  • Stir in the sherry and cook until evaporated, stirring and scraping up any yummy bits on the bottom of the pot.
  • Transfer the onions to a lightly greased slow cooker on low.
  • Stir in the broth, beef base, salt, thyme and bay leave.
  • Cover and cook 8 hours.
  • Place bread pieces under the broiler to get lightly browned. Sprinkle with cheese and place back under the broiler until the cheese is melted.
  • Serve soup in bowls topped with a slice of the cheese bread (or 2 slices if using a small baguette).

Nutrition

Calories: 325kcal | Carbohydrates: 45g | Protein: 11g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 1555mg | Potassium: 324mg | Fiber: 3g | Sugar: 7g | Vitamin A: 266IU | Vitamin C: 6mg | Calcium: 65mg | Iron: 3mg

Nutritional values are approximate.

Slow Cooker Cheeseburgers

I really wasn’t expecting these slow cooker cheeseburgers to be all that great. Would I get that great cheeseburger taste?  Would they leave me hankering for the real thing instead? I have to admit that I loved them! I thought they were great. Kind of like Sloppy Joes, but they taste just like cheeseburgers. On a cold day they hit the spot and then some. A little ketchup, a little mustard, and a few pickle slices and I was a happy guy!
Slow Cooker CheeseburgersSlow cooker cheeseburgers made for the perfect make-and-forget meal. I just tossed all the ingredients into my crockpot at lunch time and by dinner time everything was ready! Just warm some buns and you’ve got dinner!

I used ‘plain ole’ Velveeta for my cheeseburgers. For a change you can use Kraft’s Mexican- or Jalapeno-flavored Velveeta.

Slow Cooker Cheeseburgers

I really wasn’t expecting these slow cooker cheeseburgers to be all that great. Would I get that great cheeseburger taste?  I have to admit that I loved them! 
Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 10
Calories 408kcal
Author Mike

Ingredients

For the burger meat

  • 2 pounds ground beef
  • kosher salt
  • freshly ground black pepper
  • 3 cloves garlic minced, divided
  • 8 ounces Velveeta cubed
  • 1 large onion chopped

For the sandwiches

  • 10 burger rolls if you use small buns you can get more servings
  • Dill pickle slices
  • Mustard and ketchup

Instructions

For the burger meat

  • Crumble the ground beef into a large skillet and season well with salt and pepper. Cook until browned..
  • Add 1 clove of the minced garlic, stir and cook another minute. Drain well and transfer to a slow cooker set to low.
  • Add the remaining garlic, Velveeta and onion.
  • Cover and cook on low 6 hours, stirring occasionally. If mixture gets too thick add a bit of milk or water and stir.

For the sandwiches

  • Toast buns if, desired.
  • Divide meat mixture between buns. Add pickle slices and a couple of good skirts of ketchup and mustard. Serve with plenty of napkins!

Nutrition

Calories: 408kcal | Carbohydrates: 26g | Protein: 24g | Fat: 22g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 636mg | Potassium: 403mg | Fiber: 1g | Sugar: 5g | Vitamin A: 224IU | Vitamin C: 2mg | Calcium: 226mg | Iron: 3mg

Nutritional values are approximate.