Greek Style Slow Cooker Sausage and Artichokes
Infuse your weeknight dinners with Mediterranean flair by trying this Greek Style Slow Cooker Sausage and Artichokes recipe. This hearty one-pot meal combines tender smoked sausage, earthy artichoke hearts, baby potatoes, and juicy cherry tomatoes, all slow-cooked to perfection in a zesty blend of olive oil, lemon, garlic, and aromatic herbs like oregano and thyme. Kalamata olives add a burst of briny flavor, while a topping of creamy feta cheese and fresh parsley brings a vibrant finishing touch. With minimal prep and the convenience of a slow cooker, this dish is perfect for busy nights, yet elegant enough to impress at a weekend gathering. Plus, it pairs beautifully with crusty bread or a fresh green salad for a wholesome Mediterranean-inspired meal worth savoring.
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Recipe Information
Ingredients
- 1 pound cooked smoked sausage (sliced into 1/2-inch pieces)
- 14 ounces artichoke hearts (quartered and drained)
- 1 pound baby potatoes (halved)
- 1 cup cherry tomatoes
- 1 medium red onion (sliced into thin wedges)
- 2 tablespoons olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- 3 cloves garlic (minced)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 cup kalamata olives (pitted and sliced)
- 1 cup feta cheese (crumbled for garnish)
- 2 tablespoons parsley (chopped, for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Prepare the ingredients by slicing the cooked smoked sausage, halving the baby potatoes, quartering the artichoke hearts, and slicing the onion into thin wedges.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, and dried thyme to create the dressing.
Place the sliced sausage, baby potatoes, artichoke hearts, cherry tomatoes, red onion, and kalamata olives into the slow cooker.
Pour the prepared dressing evenly over the ingredients in the slow cooker. Stir gently to combine and evenly coat everything.
Season with salt and black pepper, then cover the slow cooker with the lid.
Cook on high for 4 hours or low for 6-7 hours, or until the baby potatoes are fork-tender and all the flavors have melded together.
Before serving, taste and adjust the seasoning if necessary.
Garnish with crumbled feta cheese and freshly chopped parsley.
Serve warm as a complete meal or pair it with crusty bread or a fresh green salad for a Mediterranean-inspired feast.
Nutrition Facts
Calories |
3354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.4 g | 306% | |
| Saturated Fat | 88.0 g | 440% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 11778 mg | 512% | |
| Total Carbohydrate | 181.9 g | 66% | |
| Dietary Fiber | 44.0 g | 157% | |
| Total Sugars | 24.4 g | ||
| Protein | 109.4 g | 219% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 1667 mg | 128% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 4772 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
