SLOW COOKER KIELBASA AND POTATOES Recipe

I’m sharing my favorite slow cooker Kielbasa and potatoes recipe that layers smoked kielbasa, potatoes, cream of chicken soup, and cheese into an effortless dish you’ll want to pin.

I can’t believe how much flavor you get from just smoked kielbasa and potatoes, it’s almost cheating. I throw this into the slow cooker when I need a no fuss meal that still tastes like I tried, and it ends up being one of those Slow Cooker Kielbasa dishes friends ask about again and again.

You wont believe how the kielbasa and potatoes soak up a little something that makes you want seconds, and it fits right in with all those Easy Crockpot Dinners people rave about. Pin it for later and come back when you want simple, big flavor.

Ingredients

• Smoked kielbasa: salty, smoky, high protein and fat, adds savory depth and richness.
• Baby potatoes: starchy, provide fiber and potassium, make the meal hearty and filling.
• Cream of chicken soup: creamy binder, adds salt and fat, gives comforting savory body.
• Sharp cheddar: melty and salty, adds protein and calcium, gives a gooey finish.
• Yellow onion: sweet when cooked, adds savory depth and mild caramel notes.
• garlic: pungent, small amount boosts aroma and umami, not sweet or sour.
• Smoked paprika: smoky mild heat, low calories, lifts overall flavor and color.

Ingredient Quantities

• 1 1/4 to 1 1/2 lb smoked kielbasa sliced into 1/2 inch rounds
• 2 lb baby red or Yukon gold potatoes halved (or 4 medium potatoes cut into 1 inch pieces)
• 1 (10.5 oz) can cream of chicken soup
• 1/2 cup chicken broth or water
• 1 cup shredded sharp cheddar cheese divided
• 1 medium yellow onion thinly sliced
• 2 cloves garlic minced
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/2 tsp kosher salt or to taste
• 1/2 tsp black pepper
• 2 tbsp unsalted butter cut into pieces optional
• 2 tbsp chopped fresh parsley for garnish optional

How to Make this

1. Slice the kielbasa into 1/2 inch rounds, halve the baby potatoes or cut medium potatoes into 1 inch pieces, thinly slice the onion, mince the garlic and shred the cheddar if it isnt already shredded.

2. If you want extra flavor sear the kielbasa in a hot skillet 2 to 3 minutes per side until browned, then drain any excess grease, this step is optional but worth it.

3. Spread the potatoes and sliced onion in an even layer in the slow cooker, then place the kielbasa rounds on top.

4. In a bowl whisk together the cream of chicken soup, 1/2 cup chicken broth or water, minced garlic, smoked paprika, dried thyme, 1/2 tsp kosher salt, 1/2 tsp black pepper and half of the shredded cheddar until mostly smooth.

5. Pour that sauce over the potatoes and kielbasa so everything is coated, then dot the top with the 2 tbsp butter pieces if using.

6. Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the potatoes are fork tender. If youre short on time microwave the potatoes for 4 to 6 minutes first so they cook faster in the slow cooker.

7. About 10 to 15 minutes before you’re done stir gently to distribute the sauce, then sprinkle the remaining cheddar over the top and replace the lid so it melts.

8. Taste and adjust salt and pepper if needed, garnish with chopped fresh parsley if you like, then serve hot.

Equipment Needed

1. Slow cooker (4 to 6 quart) for the whole bake
2. Large skillet for optionally searing the kielbasa
3. Chef’s knife for slicing sausage, potatoes and onion
4. Cutting board (preferably two, one for meat one for veg)
5. Measuring cups and spoons for broth, spices and soup
6. Large mixing bowl and a whisk to mix the sauce
7. Box grater or hand grater for shredding cheddar if needed
8. Tongs or a spatula plus a wooden spoon for stirring and serving

FAQ

SLOW COOKER KIELBASA AND POTATOES Recipe Substitutions and Variations

• Smoked kielbasa: use andouille, Polish kielbasa, or smoked turkey sausage — all slice and cook the same; if you pick raw sausage brown it first so it doesnt bleed into the potatoes.
• Cream of chicken soup: swap with cream of mushroom, cream of celery, or a quick homemade white sauce (1 can evaporated milk whisked with 2 tbsp flour and 2 tbsp melted butter) for the same creamy texture.
• Chicken broth or water: use low sodium chicken or vegetable broth, or even a light beer for extra flavor; if you use water add about 1 tsp bouillon or a pinch more salt so it stays tasty.
• Sharp cheddar cheese: substitute Monterey Jack, Colby, or smoked gouda for good melt and flavor; for dairy free try a vegan cheddar or mix nutritional yeast with a little vegan butter.

Pro Tips

– Brown the kielbasa first for more flavor and better texture, then blot some of the grease with a paper towel so the dish doesn’t get greasy. If you like a crunchy cheesy top, toss it under the broiler for a minute at the end, but watch it close or it will burn.

– Par-cook the potatoes until theyre just starting to get tender so everything finishes at the same time. Cut them into uniform pieces too, that way you dont get some mushy and some still hard.

– Thin the canned soup with a little extra broth or a splash of milk so it coats instead of clumping, and stir gently about halfway through cooking so the sauce reaches the potatoes. Taste before salting, canned soup can be pretty salty already.

– Add a bright note at the end to cut the richness, like a squeeze of lemon juice, a teaspoon of Dijon mustard, or a few shakes of vinegar. It really wakes the flavors up and makes the dish less heavy.

– Let it rest 5 to 10 minutes after cooking so the sauce thickens, then sprinkle fresh parsley or green onion. Leftovers reheat better in a skillet or oven on low so the potatoes dont go mealy from the microwave.