Combine: Place the cubed potatoes and sliced sausage into the slow cooker pot. Toss lightly to distribute the meat and potatoes evenly.
Whisk Glaze: In a small bowl, combine the melted butter, minced garlic, Italian seasoning, and onion powder.
Drizzle: Pour the butter mixture over the sausage and potatoes. Season generously with salt and a heavy hand of black pepper.
Toss: Stir everything together until every piece is well-coated in the seasoned butter. Add the broth now if you prefer a saucier finish.
Cook: Cover and cook on LOW for 6–7 hours (or HIGH for 3–4 hours) until the potatoes are fork-tender and have soaked up the smoky flavors.
Stir: Give the pot a gentle stir before serving to redistribute the savory drippings at the bottom.
Serve: Scoop into deep bowls. Garnish with fresh parsley if desired for a touch of Spring brightness.