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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!

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Nutri­tion­al facts include Bisquits!


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

Meet Jenn Bare

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.

She innovates recipes daily…

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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