One-Pan Italian Chicken & Potato Bake

Home » Main Dishes » Chicken & Potato Bake

An easy baked chicken dinner recipe with perfectly seasoned chicken thighs roasted over sliced potatoes - just season, bake then serve!

Author: Mandy Rivers | Published: 10/23/26

This is something I cook ALL. THE. TIME. because it's so easy to throw together and toss in the oven. You can really season it however you want and it's very forgiving thanks to the chicken thighs which are almost impossible to overcook.

All the glorious drippings from the seasoned chicken render onto the potatoes as everything cooks. The potatoes soak up all that rich flavor and just melt in your mouth.

All you need is a hunk of crusty bread and a simple green salad and you've got yourself a 100% scratch-made restaurant-quality meal with practically no effort. AND there's only one dish to clean! You don't even need a separate bowl for this recipe!

We were having it for supper a few weeks ago and one of the kids asked if it was on the blog. Only then did I realize that I'd never written down the recipe so I decided to make it and actually measure the ingredients so I can share it here with you.

I love this on those evenings when I just want to mindlessly throw something in the oven then use the time while it's cooking to do other things. Fun things like unloading the dishwasher, paying bills, folding laundry... you know, all the glamorous tasks that come with running a household.

I'm calling this "Italian" because of the spices I typically use. I kinda wanted to call it "Greek" because it 100% reminds me of the roasted chicken dinners you get at Greek diners but I don't add lemon to mine and lemon is somewhat of a cornerstone of Greek chicken. 

MAKE IT YOUR OWN

The spices I use lean very Italian but you can tweak things to suit your fancy and tastebuds. Here are some other seasoning blends to try. 

GREEK - same as this recipe but squeeze the juice of one lemon over the chicken before seasoning.

ROTISSERIE - 1 Tbsp each paprika, salt & garlic, plus 1 tsp each pepper, onion powder & thyme

CAJUN - 1 Tbsp each paprika, salt & garlic, plus 1 tsp each black pepper, white pepper, thyme & onion powder

HUNGARIAN - 1 Tbsp each sweet paprika, smoked paprika, salt & garlic, plus 1 tsp each pepper & onion powder

NOTES & SUGGESTIONS

• Waxier potatoes like yellow (Yukon Gold) or red potatoes work best in this because the potatoes hold their shape better but any type of potatoes work.
• If using russet potatoes, cut into thicker pieces (than what you see in the photos) because they will cook a little faster.
• Tiny or baby potatoes can be used! Keep the small ones whole and cut any larger ones in half.
• You can add vegetables (onions, peppers, cherry tomatoes, olives, etc.) if you'd like! Toss them around the chicken before basting in Step 7.
• Fresh minced parsley is excellent on this. It really brightens up the rich flavors. I throw on way more than what you see in the photos here because I love it so much.

6 FAQ ON CHICKEN & POTATO BAKE

1. Can I use boneless, skinless chicken thighs?  Yes, reduce cooking time by 10 minutes (bake 25 mins covered, 25 minutes uncovered).

2. What about chicken breasts?  You can use split chicken breasts (the whole, bone-in, skin-on breasts) but not boneless, skinless breasts (they would be severely overcooked in this recipe).

3. Can I use different seasonings and spices?  Yes! Use what you like! See the section just above for suggestions.

4. The chicken won't be overcooked?  Nope! So long as you use bone-in, skin-on thighs and follow the recipe, the chicken will be perfectly cooked?

5. What about the potatoes?  They are very tender but in the best way! If you're worried they will be too soft simply cut into larger pieces.

6. How do you heat up leftovers?  The best way is to let it come to room temperature (or sit out at least an hour) then cover with foil and heat in the oven at 375 degrees for 30-35 minutes.

MORE SUPER SIMPLE BAKED MEALS

Baked Chicken "Stir-Fry" - All your favorite Chinese takeout ingredients baked together in a super simple "dump and go" recipe with a savory Asian-inspired sauce perfect over rice. 

Scalloped Chicken Casserole - An old-fashioned casserole with chopped chicken in a creamy, herbed cheese sauce topped with buttery cracker crumbs, great for leftover or rotisserie chicken! 

Easy Baked Jambalaya - An incredibly simple but delicious baked jambalaya with chicken and sausage based on Mal's Jambalaya recipe from the HGTV show Home Town. 

Creamy Chicken & Rice Casserole - An easy, creamy casserole that cooks in one dish. No need to precook the rice or brown the chicken first – just mix and bake! 

Recipe for Chicken and Potato Bake

One-Pan Italian Chicken & Potato Bake

Yield: 6 Servings

Author: Mandy Rivers

Prep time: 10 MinCook time: 1 HourInactive time: 10 MinTotal time: 1 H & 20 M

An easy baked chicken dinner recipe with perfectly seasoned chicken thighs roasted over sliced potatoes - just season, bake then serve!

Ingredients

• 6 large chicken thighs
• 3 lbs potatoes
• 3 Tablespoons olive oil
• Italian Spice Blend (recipe below)

Italian Spice Blend

• 1 tablespoon paprika
• 1 tablespoon salt
• 1 tablespoon garlic powder
• 1 tablespoon oregano
• 1 teaspoon pepper
• 1 teaspoon onion powder
• 1 teaspoon dried thyme

Instructions

1. Preheat oven to 400 degrees.
2. Peel potatoes then cut into large slices or wedges. Arrange potatoes in a large 4-quart baking dish.
3. Drizzle potatoes with oil then add half of the spice blend. Using hands or a rubber spatula, toss potatoes in oil and spices until coated then spread evenly in pan.
4. Place chicken over potatoes skin-side down then season with half of remaining spice blend.
5. Flip chicken right-side up (skin up) then sprinkle on remaining spice blend.
6. Cover pan with tented foil or a sheet of parchment paper (do not wrap it tightly) then bake at 400 degrees for 30 minutes.
7. Remove foil or parchment paper, baste chicken with pan juices then continue baking, uncovered, 30 minutes longer. Let dish rest at least 10 minutes then serve.

Notes

• You will need a pan larger than a standard 3-quart 13x9. Most lasagna pans work great with this recipe!
• This recipe was created for large bone-in, skin-on chicken thighs. 
• See article above recipe card for FAQ and additional notes.

Author: Mandy Rivers

https://www.southyourmouth.com/2026/10/one-pan-italian-chicken-potato-bake.html

Images and text © South Your Mouth LLC 2026

one pan, sheet pan, roasted, baked, chicken, potatoes, chicken dinner, chicken and potatoes, greek chicken, italian, best, easy, how to, tiktok, sheet pan chicken dinner, one pan chicken dinner, thighs

dinner

Italian

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Lipton Onion Roasted Sweet Potatoes

Home » Side Dishes » Lipton Onion Roasted Sweet Potatoes

A 30-minute recipe for savory oven roasted sweet potatoes seasoned with Lipton onion soup mix and the perfect blend of spices!

I've been making my traditional Lipton Onion Roasted Potatoes for decades but have been switching it up lately with sweet potatoes!

My baby girl spent a semester abroad in Edinburgh, Scotland earlier this year and came home with new tastebuds and a love of cooking (on top of a gozillion memories, new forever friends and life experiences I could only have dreamed of having at that age!)

One food she discovered a passion for is sweet potatoes. I blame their Canadian daddy for this, but my kids never learned to love sweet potatoes. Husband likes his potatoes white and boiled like all good Irish Catholics, thankyouverymuch.

So I was tickled when she fell in love with sweet potatoes (in Scotland... I know it doesn't make much sense) and we cooked them like crazy while she was home for winter break.

Here's something maybe odd about me... I don't like all the sweet stuff on my sweet potatoes. I eat baked sweet potatoes like I eat regular sweet potatoes: with butter, salt and pepper. The first time I ordered a baked sweet potato at a restaurant and it showed up at the table buried under brown sugar and cinnamon I was so disappointed! I know that's how a lot of folks eat them but I just can't do it.

Now, like all good Southerners, I do like me a Sweet Potato Casserole (especially on the "ham holidays" like Christmas and Easter). But otherwise, I just want my sweet potatoes straight-up.

I also like a little heat with sweet potatoes so when I started making my traditional Lipton Onion potatoes with sweet potatoes, I changed the recipe up a bit by adding some smoked paprika and cayenne pepper!

You can make these with whichever spices you like best. The Lipton Onion soup mix is a must but change the rest however you like! Thyme and rosemary would be divine with these!

If you're one of those who likes the sweet stuff with your sweet potatoes, add some cinnamon (cloves, allspice, ginger, nutmeg, etc.) to yours then sprinkle everything with brown sugar when you take them from the oven.

INGREDIENTS & SUGGESTIONS

The first 4 ingredients are the backbone of the recipe but you can change up the spices with whatever you like best! I went with a smoky, spicy profile but herbs would be great too! See the last paragraph above about going a sweet route too!

• Sweet potatoes 
• Olive oil
• Lipton Onion Soup Mix
• Salt
• Smoked paprika
• Garlic powder
• Pepper
• Cayenne pepper

4 NOTES ABOUT LIPTON ONION ROASTED SWEET POTATOES

1. I always peel the potatoes but it is perfectly fine to cook them with the skins on.
2. I love the flavor from the smoked paprika with the sweet potatoes but regular paprika can be used.
3. Chipotle powder is also great with this recipe! It packs a little heat so you may want to omit the cayenne if using.
4. The cayenne pepper isn't a must but the little nip of heat is great with sweet potatoes!

WHAT TO SERVE WITH LIPTON ONION SWEET POTATOES

I especially love sweet potatoes with pork so here are some recipes I think go well with these!

Butter-Braised Slow Cooker Pork Roast with Pan Gravy - A fork-tender pork loin drenched in sizzling butter seasoned with Cajun spices cooked to perfection in the crock pot. 

Easy Balsamic Baked Pork Chops - A flavor-packed recipe for tender pork chops baked in a simple sauce of balsamic vinegar and French onion soup that turns out perfect every time. 

Perfect Pork Loin with Effortless Au Jus - The absolute easiest, perfectly cooked roasted pork loin recipe that’s tender and juicy every time with au jus that is deglazed in the oven as the roast bakes. 

Crock Pot Pulled Pork - Tender, juicy pulled pork recipe seasoned with a delicious but simple dry rub recipe then cooked to perfection in a slow cooker. 

Perfect Pork Tenderloin - Perfectly cooked marinated pork tenderloin marinated in garlic, ginger, brown sugar, soy sauce, dijon mustard and sesame oil finished with a simple glaze. 

Recipe for Lipton Onion Roasted Sweet Potatoes

Lipton Onion Roasted Sweet Potatoes

Yield: 8 Servings

Author: Mandy Rivers

Prep time: 5 MinCook time: 22 MinTotal time: 27 Min

A 30-minute recipe for savory oven roasted sweet potatoes seasoned with Lipton onion soup mix and the perfect blend of spices!

Ingredients

• 3 lbs sweet potatoes
• 3 tablespoons olive oil
• 1 envelope Lipton Onion Soup Mix
• 1 teaspoon salt
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1/8 teaspoon cayenne pepper

Instructions

1. Preheat oven to 425 degrees. Spray a large baking sheet (10x15 or larger) with cooking spray or rub with olive oil.
2. Mix together olive oil, dry soup mix and remaining spices in a large mixing bowl. 3 Tbsp oil, 1 soup mix, 1 tsp salt, 1 tsp paprika, 1/2 tsp garlic. 1/2 tsp pepper, 1/8 tsp cayenne
3. Peel potatoes (optional) then cut into cubes (between 3/4 - 1 inch wide). Add potatoes to mixing bowl then toss to coat with your hands or a rubber spatula (just make sure the potatoes are evenly coated with oil and seasoning).
4. Arrange potatoes in a single layer in prepared pan.
5. Bake at 425 degrees for 15 minutes then remove from oven and flip with a wide spatula.
6. Continue baking 10 minutes or until potatoes are tender and starting to brown.
7. Serve immediately. Garnish with fresh parsley if desired.

Notes

• I always peel the potatoes but it is perfectly fine to cook them with the skins on.
• I love the flavor from the smoked paprika with the sweet potatoes but regular can be used.
• Chipotle powder is also great with this recipe! It packs a little heat so you may want to omit the cayenne if using.
• The cayenne pepper isn't a must but the little nip of heat is great with sweet potatoes!
• Serving suggestions in article above recipe card.

Author: Mandy Rivers

https://www.southyourmouth.com/2026/01/lipton-onion-roasted-sweet-potatoes.html

Images and text © South Your Mouth LLC 2026

Lipton Onion soup mix, Roasted Sweet Potatoes, lipton onion sweet potatoes, baked, 30-minute, roasted, sweet potatoes, best, how to, recipe, oven roasted, lipton, lipton onion

dish dish, vegetable

American

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BBQ Boiled Potatoes

Home » Side Dishes » BBQ Boiled Potatoes

A unique eastern North Carolina recipe for stewed potatoes boiled with salt, spices and hot sauce perfect to serve with barbeque or any homecooked meal.

The minute I saw these potatoes on the menu at Parker's Barbeque in Wilson, NC I knew I wanted some! The potatoes are soft, perfectly seasoned and have a little nip of something that makes you think of that famous NC pepper vinegar BBQ sauce. 

A hunt online for the recipe lead me down a rabbit hole of social media discussions and a couple recipes that made reference to other barbeque restaurants in Eastern NC that serve BBQ Boiled Potatoes. 

Being from South Carolina, I'd never heard of these, so I crafted this recipe based on what I read and what my taste buds told me!

KEY INGREDIENTS

As with any regional recipe, there are a LOT of opinions floating around about how to make BBQ Boiled Potatoes. The only ingredients everyone agrees about are below (folks start to disagree on fat and flavor after these):

• Potatoes
• Salt
• Hot Sauce
• Paprika

BUTTER, LARD OR BACON GREASE?

There are a lot of opinions on what type of fat to use in BBQ Boiled Potatoes: butter, lard or bacon grease. I think the differences come from which restaurant's recipe you're after (or maybe how your granny made it). Since I'm down for all three, I went with bacon grease and butter in my recipe because I always have both on-hand and I love the flavor. Feel free to use whichever you like best!

KETCHUP, BARBEQUE SAUCE OR NEITHER?

I feel like the potatoes I tasted had a tee-niny hint of sweetness. Most conversations I read said to use ketchup. But that flavor could have come from good quality sweet paprika. Or a little red (tomato based) barbeque sauce.

I wrote my recipe to use red (tomato based) barbeque sauce even though I doubt it's authentic. WAIT, y'all, hear me out! I doubt it's authentic to the recipe because you're not going to find red barbeque sauce in any BBQ joint in Eastern NC. But I did it for a reason. Three reasons, actually.

1) It will provide that hint of sweetness, 2) it will give the potatoes good color and 3) most of our pantries have paprika that doesn't taste like anything. When it's fresh and of good quality, paprika is sweet with smoky flavor but most people's paprika is stale and doesn't taste like anything. So, by using the red barbeque sauce, I know you're going to get the sweet and the smoky.

A FEW RECIPE NOTES

• I used new potatoes (smaller, red-skinned potatoes) but any waxy potatoes can be used (new, red, Yukon gold, yellow, etc.)
• You don't need to peel the potatoes but you certainly can!
• You can use whichever fat or combo of fat that you like (bacon grease, butter, lard or even olive oil).
• Don't panic about the fat! A half cup total (which is only 8 tablespoons) is NOT a lot for 6 cups of water and 3 lbs of potatoes. That's less than a tablespoon per serving and half of the fat will stay in the broth after the potatoes are served.
• I wouldn't say this is spicy but there is a mild kick.
• I only ever use Texas Pete hot sauce (which, ironically, is made in NC). You could use Frank's or any neutral hot sauce.
• I used Sweet Baby Ray's Hickory & Brown Sugar Barbeque Sauce in this batch but any sweet, smoky red BBQ sauce will work.
• Ketchup can be used instead of red (tomato based) barbeque sauce BUT you'll only want to use about 1/4 cup.
• You can use smoked paprika or sweet (Hungarian) paprika.
• I imagine you could omit both the hot sauce and barbeque sauce and use NC-style pepper vinegar barbeque sauce instead.

On a personal note... We were in Wilson, NC because my last baby, my boy, is at Barton College playing baseball for the bulldogs. If any of you sees the handsomest, funniest, kindest pitcher in the whole wide world, tell him his mama loves him. And maybe give him a hug. And tell him to shave. And remind him to wash his sheets.

Recipe for BBQ Boiled Potatoes

parker's, parkers, melton's, bbq boiled potatoes, red sauce, enc, gardner's, bbq stewed potatoes, red boiled potatoes, barbeque potatoes, barbecue boiled potatoes, how to, best, recipe, eastern nc, eastern, north carolina

side dish

american, southern

Yield: 10 Servings

Author: Mandy Rivers | South Your Mouth

BBQ Boiled Potatoes

A unique eastern North Carolina recipe for stewed potatoes boiled with salt, spices and hot sauce perfect to serve with barbeque or any homecooked meal.

Prep time: 5 MinCook time: 20 MinInactive time: 10 MinTotal time: 35 Min

Ingredients

• 3 lbs red potatoes
• 6 cups water
• 1/4 cup hot sauce
• 1.5 tablespoons salt
• 1 tablespoon smoked paprika
• 2 teaspoons black pepper
• 2 teaspoons garlic powder (optional)
• 1/4 cup bacon grease
• 1/4 cup butter
• 1/2 cup red (tomato based) BBQ sauce

Instructions

1. Cut potatoes in half (or cut into thick slices if using larger potatoes) then add to a medium-large pot.
2. Add water and remaining ingredients then bring to a boil.
3. Cover pot then boil for 20 minutes or until potatoes are fork-tender. Taste potatoes about 15 minutes into cooking then add more salt or other spices if desired.
4. Remove from heat then let rest at least 10 minutes before serving. The longer they soak, the better they taste!

Notes

• Any waxy potatoes can be used (new, red, Yukon gold, yellow, etc.).
• You don't need to peel the potatoes but you certainly can!
• I cut my potatoes in half because they were small new potatoes but if using larger ones, you'll want to cut them into thick slices.
• You can use whichever fat or combo of fat that you like (bacon grease, butter, lard or even olive oil) so long as you have 1/2 cup total.
• Don't panic about the fat! A half cup total (which is only 8 tablespoons) is NOT a lot for 6 cups of water and 3 lbs of potatoes. That's less than a tablespoon per serving and half of the fat will stay in the broth after the potatoes are served.
• I wouldn't say this is spicy but there is a mild kick.
• Ketchup can be used instead of barbeque sauce BUT you'll only want to use about 1/4 cup.
• Lard or butter can be substituted for the bacon grease.
• You can use smoked paprika or sweet (Hungarian) paprika.
• Other questions have likely been answered in the article above the recipe card.

https://www.southyourmouth.com/2026/01/bbq-boiled-potatoes.html

Images and text © South Your Mouth LLC 2026

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Crock Pot Swamp Potatoes with Cabbage

Home » Crock Pot » Cajun Crock Pot Cabbage, Sausage & Potatoes

Cabbage, smoked sausage, potatoes and Cajun seasoning in a slow cooker recipe based on the viral TikTok recipe for Swamp Potatoes.

Author: Mandy Rivers | Updated: 10/8/26

Ever since I first made the Swamp Potatoes, I have been obsessed with the recipe! I've probably made it a dozen times in the past month and we've eaten every last bit!

Seriously, I can't get over the perfection of it! It's ridiculously easy, perfectly seasoned and one of the best home-cooked recipes I've ever tried with fresh green beans.

So, I got to thinking... what if we made it with cabbage instead of green beans?? And, y'all, I'm so glad I did because the cabbage version is every bit as good!

I'd never made cabbage in a crock pot. I always cook mine down the same way I cook my Collard Greens: in a big skillet with bacon grease, letting the water cook out into a pot likker.

When Southerners cook cabbage like that, we call it Fried Cabbage (or at least we do in my neck of the South) even though it's not fried in a traditional sense, it's really just sauteed. 

ANYway, I was a little leery about trying the Swamp Potatoes with cabbage. And I should not have been, because this mess is delicious!

As I sit here writing this, I popped online to see if anyone else had tried something similar and found a fair amount of crock pot recipes for cabbage, sausage and potatoes.

What surprised me was that almost every recipe included adding 2 cups of chicken broth. Actually, almost all of the recipes were identical 🙄

Lord, y'all, mine would have been cabbage soup if I'd added 2 extra cups of liquid! Trust me, a whole head of cabbage is going to render plenty of liquid. Especially in a slow cooker!

8 FAQ ON CAJUN CROCK POT CABBAGE SAUSAGE & POTATOES

1. What size cabbage should I use?  The batch photographed here was made with a medium-sized 2-lb cabbage. If you'd like more, just buy a bigger cabbage - it will cook the same! I think I'll use a bigger cabbage next time because it cooks down so much and I likes me some cabbage.

2. Should I add liquid?  Nope! The fresh cabbage will create plenty of rendered juices for the potatoes to cook in. Adding any liquid would make this watery and soup-like.

3. Which Cajun seasoning is the best?  I use Tony Chachere's Creole Seasoning and LOVE it.

4. Can I use kielbasa or another type of sausage?  Heck yes! I almost ONLY use Hillshire Farms regular smoked sausage (not all-beef, I don't care for the firmer texture) but any smoked sausage, kielbasa or andouille will work.

5. What kind of potatoes are best in this?  Use "baby", "mini" or "tiny" potatoes (red or gold). You can absolutely use larger potatoes but you'll want to quarter them or cut into pieces about an inch thick. Russet potatoes will cook apart but they still taste great!

6. Why do you use butter AND olive oil (or bacon grease)?  The recipe for Swamp Potatoes uses one stick of butter and this recipe uses about half and half butter and oil/grease (a smidge less actually). I've always cooked cabbage with bacon grease or vegetable oil and I love the end result so I decided to replace half the butter with 3 tablespoons olive oil or bacon grease. 

7. Why not use all bacon grease or oil instead of butter?  Because of the potatoes! Potatoes just neeeeeed a little butter!

8. Can I use all butter instead of adding olive oil or bacon grease?  You sure can! 

MORE CAJUN RECIPES TO TRY!

CHICKEN LAZONE - An easy Cajun pasta recipe made with seasoned chicken pan-fried until golden in butter finished with a creamy, flavor-packed pan sauce. 

CAJUN PASTALAYA - A flavor-packed Cajun pasta recipe made with sausage and chicken – like jambalaya but made with noodles instead of rice. 

BETTER-THAN-BOJANGLES DIRTY RICE - A copycat recipe for Bojangles iconic Cajun dirty rice, made with sausage and a favorite throughout Southern states, especially the Carolinas! 

CAJUN BEANS & RICE - A recipe much like Red Beans & Rice but made with a 15 Bean blend and andouille sausage. Make it on the stove or the crock pot! 

SHRIMP DELICATE - An easy cajun recipe from Louisiana with shrimp cooked in a silky, flavor-packed sauce or gravy (much like an easy étouffée) served over rice. 

CAJUN CRAB DIP - Kick your party up a notch with this simple Cajun seafood dip recipe made with crab meat - serve hot or cold! 

Recipe for Cajun Crock Pot Cabbage, Sausage & Potatoes

Crock Pot Swamp Potatoes with Cabbage

Yield: 10 Servings

Author: Mandy Rivers

Prep time: 15 MinCook time: 4 HourTotal time: 4 H & 15 M

Cabbage, smoked sausage and potatoes cook together in a slow cooker with Cajun seasoning for an easy meal or side dish - Based on the viral TikTok recipe for Swamp Potatoes!

Ingredients

• 1 medium cabbage
• 1.5 lbs small potatoes
• 1 large onion, diced
• 1 lb smoked sausage
• 1/4 cup butter
• 3 tablespoons olive oil or bacon grease
• 1 tablespoon Cajun/Creole seasoning
• 1/2 teaspoon pepper
• 1/4 teaspoon dried thyme

Instructions

1. Cut potatoes in half then add to a large crock pot. Sprinkle half of Cajun/Creole seasoning, pepper and thyme evenly over potatoes then top with butter (I cut the butter into cubes but it really doesn't matter because it will melt quickly). 1.5 lbs small potatoes, 1.5 tsp seasoning, 1/2 tsp pepper, 1/4 tsp thyme, 1/4 c. butter
2. Core and cut cabbage into thick slices about an inch thick. Add cabbage and onions to crock pot then sprinkle with remaining Cajun/Creole seasoning. 1 cabbage, 1 onion, 1.5 tsp seasoning
3. Drizzle olive oil or bacon grease over cabbage. 3 Tbsp either
4. Slice sausage then add to crock pot. Cover then cook on High for 4 hours or Low for 6 hours, stirring gently once each hour. 1 lb sausage
5. Serve immediately or set crock pot to Warm until ready to serve.

Notes

• Use "baby", "mini" or "tiny" potatoes (red or gold). You can absolutely use larger potatoes but you'll want to quarter them or cut into pieces about an inch thick. Russet potatoes will cook apart but they still taste great!
• 1.5 lbs of halved small potatoes yields 4 heaping cups.
• I use Tony Chachere's Creole Seasoning in this recipe and 1 tablespoon is the perfect amount. Use whichever Cajun or Creole seasoning you like best. Start with 2 teaspoons then add more as needed (salt content varies greatly so start small).
• Any questions you may have are likely answered in the FAQ section above the recipe card.

Author: Mandy Rivers

https://www.southyourmouth.com/2025/07/cajun-crock-pot-cabbage-sausage-potatoes.html

Images and text © South Your Mouth LLC 2025

Swamp potatoes with cabbage, swamp potatoes, taters, tiktok, cabbage, smothered, cajun, slow cooker, crock pot, smoked sausage, kielbasa, andouille, creole, butter, viral, how to, best, recipe, southern

dinner

American, Cajun

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