- 32 ounces frozen diced potatoes
- 2 cups sour cream
- 10 ounces cream of chicken soup
- 2 cups grated cheddar cheese
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon olive oil
- 1 pound smoked sausage
- 1 tablespoon parsley chopped
Add all ingredients except for the olive oil, sausage, and parsley to the slow cooker. Stir well to combine.
Set slow cooker to low and cook for 4 hours or until potatoes are tender.
When the potatoes are finished cooking, heat a large skillet over high heat and add the olive oil.
Slice the smoked sausage into thin rounds and add to the hot skillet. Sear on each side.
Stir the sausage into the potatoes and sprinkle with fresh parsley just before serving.