Add the halved baby gold potatoes, green beans, diced yellow onion, and sliced smoked sausage to the crockpot.
Add the minced garlic, tomato paste, Tony’s Creole seasoning, and olive oil.
Toss everything together until well coated.
Sprinkle the Lipton onion soup mix evenly over the top.
Place one stick of salted butter on top.
Cover and cook on high for 4-5 hours or low for 6-7 hours until the potatoes are fork-tender.
Stir gently to coat everything in the buttery juices.
Serve hot with freshly baked Texas toast and spoon the delicious crockpot juices over each serving.
