Description
A hearty slow cooker breakfast made with potatoes, sausage, peppers, and cheddar cheese in a creamy, savory sauce.
Ingredients
- 3 russet potatoes, peeled and diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 onion, diced
- 1 (12.8-ounce) package smoked andouille chicken sausage, sliced
- 1 ½ cups shredded cheddar cheese
- ½ cup sour cream
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- 1 (10.75-ounce) can condensed cream of chicken soup
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Add potatoes, peppers, onion, and sausage to slow cooker.
- Season with oregano, basil, salt, and pepper.
- Stir in cream of chicken soup until evenly coated.
- Cook on low for 6–7 hours or high for 3–4 hours.
- Stir in cheddar cheese and sour cream near the end of cooking.
- Mix until creamy and well combined.
- Garnish with parsley and serve warm.
Notes
- Cut potatoes evenly for consistent cooking.
- Add cheese at the end to keep it creamy.
- Use frozen hash browns for quicker prep.
- Prep Time: 15 minutes
- Cook Time: 4 hours