Ingredients
1 1/2 pounds yellow potatoes, scrubbed and cut into 1-inch chunks
1 1/2 pounds smoked sausage (such as kielbasa), sliced into 1/2-inch rounds
1 cup low-sodium beef broth
Directions
Layer the potato chunks evenly in the bottom of a 4- to 6-quart slow cooker. This gives them direct heat so they become very tender and soak up the savory juices.
Scatter the sliced smoked sausage rounds over the potatoes in an even layer. The sausage will render a bit of fat as it cooks, helping to brown the edges and flavor the potatoes underneath.
Pour the beef broth evenly over the sausage and potatoes. The liquid should come partway up the sides but not completely cover the ingredients; this concentrates flavor and creates a rich, brown cooking jus rather than a thin soup.
Cover and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the potatoes are very tender when pierced with a fork and the sausage edges look slightly browned and glossy. Avoid lifting the lid too often so the slow cooker maintains its heat.
Once cooked, gently stir from the bottom to coat the potatoes and sausage in the savory brown juices. Taste and, if you like, finish with a generous pinch of freshly cracked black pepper before serving hot straight from the slow cooker.
Variations & Tips
For a slightly richer dish, you can swap the beef broth for chicken broth and add a small knob of butter at the end of cooking to melt into the juices, though this will technically add a fourth ingredient. If you prefer a smokier flavor, choose an extra-smoked kielbasa or andouille-style sausage. To lean into a more German-inspired profile, serve the finished sausage and potatoes with a side of grainy mustard and sauerkraut rather than adding more ingredients to the slow cooker itself. If your slow cooker runs hot and the edges start to brown too quickly, stir once midway through cooking and add an extra splash (2 to 4 tablespoons) of broth to keep everything moist. Leftovers reheat well in a skillet over medium heat with a spoonful of water or broth to loosen the juices; let the potatoes crisp a bit on the edges for a slightly different, hash-like texture the next day.