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**Slow Cooker Sausage Gravy

Slow Cooker Sausage Gravy

  • Cooking Time:

    7-8 hours
  • Servings:



1 lb. pork sausage
1/4 c. flour
2 1/2 c. milk
1/4 c. butter or margarine
1/4 tsp. pepper
2 - 10 3/4 oz. cans cheddar cheese soup - undiluted


  1. Cook sausage in a skillet over medium heat until no longer pink. transfer to a paper towel-lined plate to absorb any excess grease.
  2. Keep the skillet at medium heat and add butter. (note: if enough grease remains from the sausage you can skip the butter!)
  3. Stir in flour and pepper until smooth to create a roux.
  4. GRADUALLY whisk in the milk and soup.
  5. Bring to a boil.
  6. Stir while simmering until it has thickened slightly.
  7. Transfer gravy to the slow cooker.
  8. Stir in the cooked sausage.
  9. Cover. Cook on Low for 7-8 hours.

Note: Serve over biscuits.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”



Nutritional facts include Bisquits!


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RickCarolyn AideCrock Pot GirlKimG Barker Recent comment authors
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Not to sure on the 2 cans of cheese soup for the sausage gravy. Never heard of it before and it doesn’t say anything about this in the directions. Are you suppose to add them after the milk. Or can you omit them if you choose. I prefer to omit but if I do would I need to add more milk? Thanks love your site!

elizabeth dorathy
elizabeth dorathy

I don’t get the point of this recipe. Before adding the soup and putting it in the crock…you’ve already made sausage gravy. In this case, using the crock adds MORE work and time. (Just omit the butter, the grease from the sausage is the fat you need for the roux).


I am going to make this for 20 hungary teenagers for breakfast. Can I make it the night before and let it set in the crock on low all night without stirring it? Also is the six servings supposed to cover 12 biscuits? These kids will be very hungary and I want to make sure there is enough to go around.


So do I add the soup in with the other ingredients in the crockpot and stir?


When do u add the soup? It doesn’t say. TY!


Enjoyed this recipe today! Thanks! Linked you on my post 🙂


Has anyone tried this with any other “cream of” soups? If so, how was it? Thanks!


[…] Sausage Gravy (yummy on biscuits or eggs!): RECIPE […]


I have made this recipe with MANY different cream soups! Yes, cream of mushroom is good, but my favorite is to do 1 can of cheddar cheese soup and 1 can of cream of potato. Then we put it on scrambled eggs instead of biscuits. Super yummy!! 🙂

G Barker
G Barker

We went on a party bus for my nephew’s bachelor and bachelorette parties. I planned for everyone to come back to our house afterwards and have a good breakfast, since it was going to be a late night. I searched for a recipe that I could put in the crock pot and have it ready when we got home (around 7 hours). A normal gravy recipe couldn’t sit in the crock pot for this long. I have to say I was leery about the cheese soup, but tried this recipe anyway. WOW! Thank you for sharing it! It turned out… Read more »


My stove is broken, is there any way to cook the biscuits in the crock pot?

Carolyn Aide
Carolyn Aide

I was wondering if u are able to freeze after cooking.

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Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

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