Cheesy Kielbasa and Potatoes Crockpot
Cheesy kielbasa and potatoes in the crockpot is a one-pot dinner where smoked sausage, tender potatoes and melted cheddar cook together. It takes ten minutes to prep and turns into a creamy, filling meal.
6
servings15
minutes6
hoursSliced kielbasa and baby potatoes cook in a seasoned cream sauce. Cheddar melts in at the end for a cheesy finish.
Ingredients
1 1/2 lb smoked kielbasa, sliced into 1/2-inch coins
2 lb baby potatoes, halved or quartered
1 medium yellow onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 can (10.5 oz) condensed cream of chicken soup
1/2 cup low-sodium chicken broth
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp kosher salt
2 cups shredded sharp cheddar cheese
2 tbsp chopped fresh parsley
Directions
- Spray a 6-quart slow cooker with nonstick spray.
- Add the potatoes, onion, bell pepper and garlic to the bottom of the slow cooker.
- Whisk the soup, broth, paprika, garlic powder, salt and pepper in a bowl until smooth.
- Pour about half of the sauce over the vegetables and stir to coat.
- Top with the sliced kielbasa and pour the remaining sauce over everything.
- Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 1/2 to 4 hours, until the potatoes are tender when pierced with a fork.
- Stir gently to bring the potatoes from the bottom up.
- Sprinkle the cheddar over the top.
- Cover and cook 10 to 15 minutes more until the cheese melts completely.
- Top with parsley and serve hot straight from the cooker.
Notes
- Kielbasa is fully cooked, so you are mainly flavoring the potatoes. Turkey kielbasa works for a lighter dinner. Add a cup of frozen green beans in the last hour for a vegetable. Leftovers keep 4 days and reheat well in a skillet.
Why kielbasa and potatoes work in the slow cooker
Smoked sausage and potatoes are a classic pair because the sausage gives all the flavor and the potatoes soak it up. In the slow cooker, the juices from the kielbasa drip down through the potatoes as they soften, so every bite tastes smoky.
There is almost no work. You skip browning and chopping a long list of ingredients. Slice, stir, cover, and come home to a creamy, cheesy dinner that tastes like it took much more effort. It also holds well. If dinner runs late, the cooker keeps everything warm for another hour without drying out, and the potatoes stay creamy rather than falling apart.
Ingredient notes for the best flavor
Kielbasa: Pick a smoked Polish sausage with a firm, snappy casing. It is fully cooked, so it only needs to heat through and flavor the pot.
Baby potatoes: Yellow or red baby potatoes keep their shape through hours of cooking. Cut them into pieces about the same size so they finish together.
Cream of chicken soup: It makes the sauce and gives body. Mixed with a little broth, it stays creamy rather than gluey.
Sharp cheddar: A sharp cheese stands up to the smoky sausage. Shred it from a block so it melts smoothly.
Smoked paprika: It doubles down on the smoky taste and gives the sauce a warm color. Onion and bell pepper: They add sweetness and color. Use frozen diced pepper and onion if you want to skip the chopping. Chicken broth: A half cup loosens the soup so it coats every potato, and it keeps the sauce from scorching on the bottom.
Tips for tender potatoes and a creamy sauce
Layer with care: Potatoes go on the bottom where the heat is strongest, and the kielbasa sits on top. That order cooks the potatoes through without drying the sausage.
Add the cheese late: If you stir in cheddar at the start, it breaks down and turns oily. A final 15 minutes melts it into a smooth, stretchy topping.
Do not cut the potatoes too big: The most common mistake is using large chunks that stay firm in the center. Keep pieces to about 1 inch. Slice the sausage evenly: Coins about 1/2 inch thick brown and heat at the same rate. Thin slices shrivel and thick ones stay cool in the center.
Swaps and variations
Use turkey kielbasa or chicken sausage for a lighter meal. Add broccoli florets in the last 45 minutes for a green vegetable, or swap half the cheddar for pepper jack for some heat. Sweet potatoes make a good alternative if you want a sweeter dinner.
Do not use russet potatoes without peeling and cubing small. They fall apart and make the sauce pasty. A few spoonfuls of cream cheese stirred in with the cheddar make the sauce even thicker and richer, if you want a creamier texture in the dish. A handful of crumbled bacon on top adds salt and crunch.
What to serve with it
The dish is nearly a full meal, so a crisp green salad or steamed green beans is enough. Warm rolls help mop up the sauce. A spoonful of mustard on the side goes well with smoked sausage. A bowl of sauerkraut or pickled beets on the side adds a nice sharp contrast to the rich cheese sauce, and rye bread is a traditional partner.
Storing, freezing and reheating
Refrigerate leftovers for up to 4 days. The potatoes keep soaking up sauce, so add a splash of milk when you warm them.
Freezing is not great because potatoes turn grainy. If you do, freeze for 1 month and reheat gently in a covered skillet.
Cheesy Kielbasa and Potatoes Crockpot at a glance
- Prep time: 15 minutes
- Cooking time: 6 hours
- Servings: 6 servings
- Ingredients: 13, led by smoked kielbasa, baby potatoes, yellow onion, red bell pepper
Tips for Cheesy Kielbasa and Potatoes Crockpot
Kielbasa is fully cooked, so you are mainly flavoring the potatoes. Turkey kielbasa works for a lighter dinner. Add a cup of frozen green beans in the last hour for a vegetable. Leftovers keep 4 days and reheat well in a skillet.
Cheesy Kielbasa and Potatoes Crockpot FAQ
How long does Cheesy Kielbasa and Potatoes Crockpot take?
Cheesy Kielbasa and Potatoes Crockpot takes 6 hours of cooking after 15 minutes of prep.
How many people does Cheesy Kielbasa and Potatoes Crockpot serve?
This recipe makes 6 servings.
What do I need to make Cheesy Kielbasa and Potatoes Crockpot?
13 ingredients, led by smoked kielbasa, baby potatoes, yellow onion, red bell pepper. Amounts are in the recipe card above.
