Ingredients:

  • 1 lb smoked sausage, sliced into rounds
  • 1.5 lbs baby potatoes, halved or quartered
  • 1 medium yellow onion, diced
  • 2 tbsp olive oil
  • 1 lb fresh green beans, trimmed and snapped into 2-inch pieces
  • 4 cloves fresh garlic, minced
  • 3 tbsp unsalted butter, melted
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Heat olive oil in a skillet over medium high heat. Sear the sausage rounds for 2-3 minutes per side until they develop a deep brown crust. Note: Don't crowd the pan or they'll steam instead of brown.
  2. Place the halved potatoes and diced onions in the bottom of the Crockpot. Drizzle with any leftover oil from the skillet.
  3. Layer the seared sausage directly on top of the potatoes.
  4. Pile the trimmed green beans on top of the sausage.
  5. In a small bowl, whisk together the melted butter, smoked paprika, oregano, salt, and pepper.
  6. Pour this mixture evenly over the beans and gently toss with tongs to coat.
  7. Set the slow cooker to Low for 6 hours or High for 3 hours.
  8. About 30 minutes before serving, stir in the minced fresh garlic. Wait until the end so the garlic stays aromatic and doesn't turn bitter.