When the garden is full and the evenings start getting busy, this 5-Ingredient Slow Cooker August Prep Supper is the kind of dependable meal that saves the day. Sliced smoked Polish pork sausage cooks low and slow with tender potatoes, green beans, onion, and a simple seasoned broth for a hearty one-pot dinner that feels old-fashioned in the best way. It is the sort of practical supper many Midwestern families have leaned on for years because it is filling, budget-friendly, and easy to get started early in the day.
This supper is especially good with warm buttered rolls, a crisp cucumber salad, or sliced fresh tomatoes on the side. If you want to round it out a little more, applesauce or a scoop of coleslaw pairs nicely with the smoky sausage and tender vegetables, and a simple fruit cobbler makes an easy finish for a comforting family meal.
5-Ingredient Slow Cooker August Prep Supper
Servings: 6
Ingredients
1 (14-ounce) package sliced smoked Polish pork sausage
1 1/2 pounds baby potatoes, halved if large
1 pound fresh green beans, trimmed
1 medium yellow onion, sliced
1 cup chicken broth
Directions
1. Add the sliced smoked Polish pork sausage to the bottom of the slow cooker. Scatter the potatoes, green beans, and sliced onion evenly over the top.
2. Pour the chicken broth over everything. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the potatoes are tender and the green beans are fully cooked.
3. Stir gently, then taste the broth and season with salt and black pepper if desired. Spoon into bowls and serve hot.
Variations & Tips
For extra flavor: If your family likes a stronger savory taste, stir in 1 teaspoon of minced garlic or a sprinkle of dried thyme before cooking. A small pat of butter added at the end also gives the broth a richer finish.
For picky eaters: You can swap the green beans for baby carrots or even thick cabbage wedges if that goes over better at your table. Keeping the sausage in larger slices can also make it easier for little ones to pick out what they like.
Make-ahead tip: To get a head start in the morning, wash and trim the vegetables the night before and keep them in the refrigerator. Then all you have to do is layer everything into the slow cooker and pour in the broth.
Potato tip: If you are using larger potatoes, cut them into evenly sized pieces so they finish cooking at the same time. Very small baby potatoes can be left whole, but halving them helps them soak up more of the smoky flavor.