This slow cooker sausage and bean casserole is the perfect recipe if you just want to quickly pop everything in the slow cooker on a morning and leave until tea-time!

This is a fab recipe that I bet you’re going to add to your meal plan week after week! You can change it up depending on whatever sausages you have in and I often use it when I manage to get yellow stickered sausages that go straight in the freezer – I get them out and defrost in the fridge overnight and in the morning, everything goes in the slow cooker before I go to work. By the time I get home from work, tea is ready to be served.

Slow Cooker Sausage and Bean Casserole....

Slow Cooker Sausage and Bean Casserole....

Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes

This slow cooker sausage and bean casserole is one of the easiest meals you'll ever make in your slow cooker!

Ingredients

  • 8-12 sausages (pretty much anything goes but I use Richmond thick or Quorn from frozen)
  • 1 400g tin chopped tomatoes
  • 2 400g tins baked beans
  • 1 tablespoon Worcester Sauce
  • 2 teaspoons dried mixed herbs
  • {Optional} A handful of dried red lentils to bulk out the casserole a little
  • {Optional} This also works really well with your favourite herbs and spices - I added a couple of heaped spoons of cajun spice to this to give it a bit of a kick.
  • {Optional} Chopped Chorizo works brilliantly with this too

Instructions

  1. You don't need to do this but I sometimes pop my sausages in the air fryer for a few minutes to brown off the outside - only for the fact that it gives the sausages more bite when the meal is cooked. You absolutely don't need to though as it cooks lovely either way.
  2. Apart from that, its just a case of adding everything into the slow cooker and giving it a good old stir.
  3. Set the timer to six hours and then just step back and wait for the meal to make itself.

Notes

As you can see from all the optional extras you can add, this recipe is so flexible. You can add onions, peppers, and even potatoes if you chop them quite small - just add them in uncooked at the start of the cooking process when you add everything else in!

I make this, or a version of it quite often and often use some different herbs and spices to change it up a little bit so this time I added some cajun spices and some grated green chilli to this one so it had a bit of a southern-style kick to it.

To counter the kick, I served with some blue cheese dip which was amazing and really added an extra depth to the dish. The kids went with sour cream on the side though as they’re not huge fans of blue cheese.

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