Crockpot Swamp Potatoes

A rich, cheesy Southern-style potato dish made in the slow cooker with tender potatoes, smoky sausage, bacon, creamy cheese, and savory seasonings. It’s an easy, hearty side dish that works especially well for family dinners, cookouts, and potlucks.

Ingredients

• 2 ½ lb baby Yukon Gold or red potatoes, quartered
• 1 lb smoked sausage or kielbasa, sliced into rounds
• 6 slices bacon, cooked and crumbled
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 ½ cups shredded sharp cheddar cheese
• ½ cup shredded Monterey Jack cheese
• 4 oz cream cheese, softened
• ½ cup sour cream
• ¾ cup chicken broth
• 2 tablespoons unsalted butter, melted
• 1 teaspoon smoked paprika
• 1 teaspoon dried parsley
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• ½ teaspoon salt, or to taste
• ½ teaspoon dried thyme
• 2 green onions, sliced

Optional:

• 1 jalapeño, finely diced
• ¼ teaspoon crushed red pepper flakes
• Extra cheddar cheese for topping
• Fresh parsley for garnish

Directions

1. Prepare the Potatoes

• Wash the potatoes thoroughly and cut them into evenly sized chunks.
• Leave the skins on for extra texture and flavor, or peel them if preferred.
• Place the potatoes into a 6-quart crockpot.

2. Add the Sausage and Vegetables

• Add the sliced smoked sausage, diced onion, minced garlic, and half of the crumbled bacon.
• Toss gently to distribute everything evenly.

3. Season

• In a small bowl, combine smoked paprika, dried parsley, garlic powder, onion powder, black pepper, salt, and thyme.
• Sprinkle the seasoning mixture over the potatoes and sausage.
• Pour the chicken broth over everything.

4. Add Butter

• Drizzle the melted butter evenly over the potatoes.
• Gently toss everything together.

5. Slow Cook

• Cover and cook on LOW for 5–6 hours or HIGH for 2½–3½ hours.
• Cook until the potatoes are tender when pierced with a fork.
• Avoid overcooking, as the potatoes can become too soft.

6. Make It Creamy

• About 20–30 minutes before serving, add the softened cream cheese and sour cream.
• Stir gently until the cream cheese melts into the hot potatoes and creates a creamy coating.

7. Add the Cheese

• Sprinkle the cheddar and Monterey Jack cheese over the top.
• Cover and cook for another 15–20 minutes, until the cheese is melted and bubbly.

8. Finish

• Sprinkle the remaining crispy bacon and sliced green onions over the potatoes.
• Add fresh parsley, extra cheddar, or sliced jalapeños if desired.

9. Serve

• Serve hot directly from the crockpot.
• Stir gently before serving so the creamy cheese sauce coats all the potatoes.

Q/S — Quantity & Serving Information

• Prep Time: 20 minutes
• Cook Time: 5–6 hours on LOW
• Total Time: About 5½ hours
• Servings: 6–8
• Slow Cooker Size: 6-quart
• Difficulty: Easy
• Best For: Side dish, potluck, cookout, family dinner

Nutrition Information

Approximate per serving, based on 8 servings:

• Calories: 485
• Protein: 18 g
• Carbohydrates: 32 g
• Fat: 31 g
• Saturated Fat: 14 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 1,050 mg

Nut Information

• This recipe naturally contains no peanuts or tree nuts.
• Dairy ingredients such as cheddar, Monterey Jack, cream cheese, and sour cream are not nuts.
• Check the labels on smoked sausage, bacon, broth, ranch-style seasonings, and packaged cheese for allergen and cross-contact information if preparing this for someone with a serious nut allergy.
• For a strict nut-free preparation, choose products labeled according to the individual’s allergy requirements.

Recipe Tips

• Yukon Gold potatoes are especially good because they become creamy while still holding their shape.
• For extra smoky flavor, use smoked sausage and smoked paprika together.
• Crisp the bacon well before adding it so it stays flavorful.
• Freshly shredded cheese generally melts more smoothly.
• Don’t add the sour cream and cream cheese at the beginning; adding them near the end helps prevent separation.
• For a spicy version, add jalapeño and crushed red pepper flakes.
• For extra richness, stir in 2 tablespoons of heavy cream with the cream cheese.
• Leftovers can be refrigerated in an airtight container for up to 4 days.
• Reheat gently in the microwave or stovetop with a splash of chicken broth or milk if the potatoes become too thick.