I have made this recipe many times before, but always roasted it in the oven. Today I tried it in the slow cooker and it was just as good! The original recipe for this comes from skinnytaste.com. The plus side of doing it in the oven is not having to peel the potatoes first, the downside is having to monitor it as it cooks to add the sausage halfway through. The slow cooker needs a little more preparation before cooking, but then you can walk away from it.
2 Russet potatoes, peeled and sliced into thin medallions
1 red bell pepper, julienne
1 small red onion, julienne
225g mild Italian sausage (3 links), cut into bite sized pieces
Black pepper, to taste
Paprika, to taste
2 tbsp extra virgin olive oil
Canola spray, for greasing
Grease the slow cooker pot with Canola spray. Layer potato slices in slow cooker. Add onions and peppers and season with black pepper and paprika. Add sausage pieces on top and drizzled olive oil evenly. Cover and cook for 3 hours on high, or until potatoes are tender.