3 russet potatoes, peeled and diced
1 red bell pepper, diced
1 green bell pepper, diced
1 onion, diced
1 (12.8-ounce) package smoked andouille chicken sausage, thinly sliced
1 1/2 cups shredded cheddar cheese
1/2 cup sour cream
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1 (10.75-ounce) can condensed cream of chicken soup
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
Place potatoes, bell peppers, onion, chicken sausage, cheese, sour cream, oregano and basil into a 6-qt slow cooker. Stir in chicken soup; season with salt and pepper, to taste.
Cover and cook on low heat for 4-5 hours or high heat for 2-3 hours.
Serve immediately, garnished with parsley, if desired.