After a long day of ranglin’ cattle, woo doggies, aren’t you tired… and hungry for that matter?! You betcha you are. Good thing Yeehaw Slow Cooker will beat you home and will be waiting for you to tie on a napkin, roll up your sleeves, and dig in! And by that we mean this hearty, cheesy, Tex-Mex-seasoned combo of spicy sausages, tender veggies, and filling potatoes will be cooked in the slow cooker and anxiously awaiting your arrival. You better ride home fast! Then, kick off your boots and stay awhile because Yeehaw Slow Cooker brings a rootin’ tootin’ time for your tastebuds!

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  • 1 pound mild Italian sausage
  • 1 cup yellow onion, chopped
  • 1 pound baby/petite red potatoes, thinly sliced
  • 1 green bell pepper, chopped
  • 1 (15-ounce) can fire-roasted corn, drained
  • 1 (14.5-ounce) can dark red kidney beans, drained and rinsed
  • 1 (14.5-ounce) can fire-roasted diced tomatoes, not drained
  • 2 teaspoons garlic, minced
  • 1 1/4 teaspoons hot sauce, plus more for serving
  • 1/2 cup low-sodium beef broth
  • 1/2 teaspoon chili powder
  • fine sea salt, to taste
  • freshly cracked pepper, to taste
  • 1 cup low-fat Colby Jack cheese, freshly grated
  • fresh cilantro, to taste, for serving
  • sour cream, to taste, for serving


Step 1 –In a large skillet over medium-high heat, cook the sausage and the onion until the meat is no longer pink, about 5-7 minutes. Drain the excess fat.

Step 2 –Add the meat mixture and the potatoes to a 6-quart slow cooker.

Step 3 –Add the bell pepper, the corn, the kidney beans, the diced tomatoes, the garlic, the hot sauce, the beef broth, and the chili powder to the meat mixture.

Also Read:  Cinnamon Swirl Loaf

Step 4 –Season the meat mixture with the salt and the pepper to taste and stir to combine.

Step 5 –Cover the slow cooker and cook until the potatoes are tender, about 5-7 hours on low heat and 3-5 hours on high heat.

Step 6 –Taste and adjust the mixture with the salt and the pepper.

Step 7 –Sprinkle the mixture with the cheese and allow it to melt.

Step 8 –Serve with the hot sauce, the cilantro, and the sour cream.