Slow Cooker Kielbasa and Potatoes

5 minutes read

Slow Cooker Kielbasa and Potatoes is a creamy, cheesy comfort-food dinner filled with tender diced potatoes and plenty of sliced kielbasa. Everything cooks together in a rich sauce made with cream of chicken soup, sour cream, milk, and cheddar cheese.

This is exactly the kind of slow cooker recipe I like for a busy day. There’s no need to thaw or precook the potatoes, and the kielbasa is already cooked, so most of the preparation is simply adding everything to the crockpot and stirring.

Why You’ll Love This Recipe This is a true dump-and-go slow cooker dinner. Frozen diced potatoes save you from peeling and chopping, while fully cooked kielbasa only needs to be sliced before it goes into the crockpot.

The creamy sauce is especially comforting. Sour cream and condensed soup create a rich base, while cheddar melts throughout the potatoes and sausage.

It’s also hearty enough to serve as the main dish. Add a simple green vegetable or salad on the side and you have an easy family dinner with very little hands-on work.

The potatoes soak up plenty of savory flavor while they cook, and the sliced kielbasa gives every serving a smoky, meaty bite. Cheddar melts into the creamy sauce and helps bring the whole dish together.

By the time it’s ready, the potatoes should be fork-tender and coated in a thick, cheesy sauce. Give everything a good stir before serving so all that creamy goodness is evenly distributed.

Ingredients You’ll Need

You’ll need a few simple slow cooker staples:

Frozen diced potatoes
Kielbasa
Shredded cheddar cheese
Condensed cream of chicken soup
Milk
Yellow onion
Sour cream
Onion powder
Garlic powder
Dried oregano
Paprika
Salt
Black pepper
Fresh parsley, optional

How To Make Slow Cooker Kielbasa And Potatoes

Step 1: Lightly coat the inside of a 6-quart slow cooker with nonstick cooking spray.
Step 2: Add the frozen diced potatoes directly to the slow cooker. There’s no need to thaw them first.
Step 3: Slice the kielbasa into bite-sized rounds and add it to the potatoes.
Step 4: Add the shredded cheddar, condensed cream of chicken soup, milk, diced yellow onion, and sour cream.
Step 5: Sprinkle in the onion powder, garlic powder, dried oregano, paprika, salt, and black pepper.
Step 6: Stir everything together until the potatoes and kielbasa are evenly coated in the creamy mixture and the seasonings are well distributed.
Step 7: Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the potatoes are completely fork-tender.
Step 8: Give everything a gentle but thorough stir before serving. The melted cheddar, sour cream, and soup should form a thick, creamy sauce around the potatoes and kielbasa.
Step 9: Sprinkle with chopped fresh parsley before serving if desired.

Slow Cooker Kielbasa And Potato Variations

Extra-Cheesy Kielbasa And Potatoes

Sprinkle additional cheddar over the finished potatoes and cover briefly until the cheese melts.

Spicy Kielbasa And Potatoes

Use a spicy kielbasa or add a little crushed red pepper for extra heat.

Broccoli Kielbasa And Potatoes

Add small broccoli florets toward the end of cooking so they stay tender without becoming overly soft.

Extra-Onion Kielbasa And Potatoes

Use the full cup of diced onion and add a little extra onion powder for a stronger savory flavor.

Smoky Kielbasa And Potatoes

Use smoked paprika instead of regular paprika to emphasize the smoky flavor of the sausage.

Storing Slow Cooker Kielbasa And Potatoes

Let leftovers cool, then transfer them to an airtight container and refrigerate within two hours. They’ll keep for about 3–4 days.

FAQ

Do I Need To Thaw The Frozen Potatoes?

No. Add the diced potatoes directly from the freezer. The cooking times are designed for frozen potatoes.

Does The Kielbasa Need To Be Cooked First?

Most packaged kielbasa is fully cooked and only needs to be heated through. Check the package to make sure yours is fully cooked before using it this way.

Can I Leave Out The Onion?

Yes. The diced yellow onion is optional. You’ll still have onion flavor from the onion powder.

Why Are My Potatoes Still Firm?

Slow cookers vary considerably. If the potatoes aren’t fork-tender at the end of the suggested cooking time, cover and continue cooking until they soften.

Can I Use A Different Cheese?

Yes. Sharp cheddar provides plenty of flavor, but medium cheddar, Colby Jack, or Monterey Jack can also work.

Why Is My Sauce Too Thick?

The potatoes absorb moisture as they cook. Stir in a small splash of warm milk if you’d like a looser, creamier sauce.

Reheat individual servings in the microwave or gently on the stovetop. The sauce will thicken considerably after refrigeration, so add a splash of milk while reheating if needed.

What To Serve With Slow Cooker Kielbasa And Potatoes

Green beans: Their simple, fresh flavor balances the creamy potatoes, cheddar, and smoky kielbasa.
Roasted broccoli: Crisp-edged broccoli gives you a nice texture contrast to the soft, cheesy potatoes.
Fresh salad: A crisp green salad with tangy vinaigrette helps balance this rich slow cooker dinner.
Steamed vegetables: Broccoli, cauliflower, or mixed vegetables make an easy lighter addition to the meal.
Dinner rolls: Warm rolls are perfect for scooping up the creamy cheese sauce left on the plate.
Roasted carrots: Their natural sweetness works especially well alongside the smoky kielbasa and savory potatoes.

Don’t worry if the sauce looks fairly loose when everything first goes into the slow cooker. As the potatoes cook and the cheddar melts, the mixture thickens considerably.

And use the potatoes as your test for doneness rather than relying only on the clock. Once a fork slides easily through the center of the potato pieces, the dish is ready.

This Slow Cooker Kielbasa and Potatoes is an easy, comforting dinner made with savory kielbasa, tender potatoes, and simple seasonings. Let the slow cooker do the work for a hearty, flavorful meal that’s perfect for busy weeknights.

Prep Time: 15 minutes

Cook Time: 5 hours

Total Time: 5 hours 15 minutes

Servings: 8

Calories: 202 kcal

Ingredients

1 32-ounce bag frozen diced potatoes
2 13.5-ounce packages kielbasa, sliced
2 cups shredded cheddar cheese
1 10.5-ounce can condensed cream of chicken soup
1 cup milk
1 cup diced yellow onion, optional
1 cup sour cream
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons chopped fresh parsley, optional

Instructions

Spray the inside of a 6-quart slow cooker with nonstick cooking spray.
Add the frozen diced potatoes, sliced kielbasa, shredded cheddar, condensed cream of chicken soup, milk, diced onion, and sour cream.
Add the onion powder, garlic powder, oregano, paprika, salt, and black pepper.
Stir until all the ingredients are evenly incorporated.
Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the potatoes are fork-tender.
Stir well before serving.
Sprinkle with chopped fresh parsley if desired and serve warm.

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