This simple Crock-Pot Kielbasa And Potatoes recipe is a kid-friendly crowd-pleaser—perfect for weeknights and lazy Sundays.
When I first decided to work from home, I naively assumed I’d have all this free time to make homemade pasta, tend the vegetable garden, bake bread from scratch, and basically become a male Martha Stewart. Yeah, I was wrong. Between the multiple freelance gigs and endless Zoom meetings, it turns out working from home is still working. Only now, sweatpants are the new office attire, and I can blast my indie rock playlists as loud as I want.
That isn’t to say I don’t rustle up some delish meals. I’ll still bust out beef burgundy or a salmon en croute when I start the workday early enough. However, I always included at least one Crock-Pot dinner in the weekly meal rotation. Crock-Pot recipes mean less cleanup, less hovering over the stove, and more time to catch up on other tasks they don’t tell you about when you work from home, like loading/emptying the dishwasher a million times.
Seeing that my kids are potato fanatics and never say no to sausage, I figure, why not marry the two? This Crock-Pot kielbasa and potatoes recipe does just that. It’s low effort with minimal prep and a veritable kid-pleaser. Outside of weekday dinners, I also make this for casual hangs like Sunday afternoon football or lazy fall weekends.
The natural smokiness of the kielbasa really comes through as it simmers for several hours in a rich, creamy stew of cheese, herbs, and spices. The recipe calls for condensed cream of chicken soup, but any creamed variety will do. Meanwhile, the porous potatoes soak up all the flavors like a starchy sponge. Simple and delicious—that’s my kind of meal.
What is kielbasa?
Kielbasa is basically the Polish word for sausage. However, like most things in this melting pot of ours, we’ve Americanized the term to basically mean a smoked sausage. More specifically, it’s a smoked sausage shaped like a big horseshoe. Kielbasa, at least the U.S. variety, is pre-cooked, so you don’t need to sear it or anything before tossing the sausage into your Crock-Pot.
These days, there’s a variety of kielbasa out there, ranging from traditional pork to turkey. I’ve also enjoyed chicken and even venison kielbasa. Most grocery stores carry this sausage, so you shouldn’t have any problem finding it. But if you want to mix things up, you can swap the kielbasa with practically any smoked sausage. Personally, I like andouille—the Cajun spices give the recipe a delicious Southern flavor. Chorizo is another great option as well.
How do I store leftovers?
Refrigerate leftovers in an airtight container for up to 3 days. To reheat, set your microwave to medium power for about 2-3 minutes, stirring halfway through. You can also use a skillet on your stovetop. Cover and warm the stew for 5-7 minutes at medium-low heat. Whichever method you choose, I recommend adding 1-2 tablespoons of milk to loosen the sauce—it tends to thicken in the fridge.
Serving suggestions
Crock-Pot kielbasa and potatoes is a pretty hearty meal, but stew like this is practically made for a crusty bread. This Dutch Oven Bread is perfect for bowl mopping. Corn Bread Muffins are a delightful side as well, especially with a batch of Hot Honey. And if the season calls for it, finish the meal with a fall-friendly dessert like Apple Crisp or Mini Pumpkin Cheesecake Jack-O’-Lanterns.
Ingredients
- 32 ounces frozen diced potatoes
- 28 ounces kielbasa rings sliced then halved
- 1 1/2 cups shredded cheese Monterey Jack and cheddar blend
- 1 10.5-ounce can condensed cream of chicken soup
- 1 cup whole milk
- 2 teaspoons dried chives
- 1/2 teaspoon garlic powder
- 3/4 teaspoon dried oregano
- Kosher salt to taste
- 1/2 teaspoon ground black pepper
- 2 pinches of cayenne pepper
- Fresh parsley chopped (for garnish)
Instructions
- Spray the Crock-Pot bowl with a light coating of cooking spray or line it with a liner.
- Place the frozen diced potatoes, sliced kielbasa, shredded cheese, condensed cream of chicken soup, whole milk, dried chives, garlic powder, dried oregano, salt, black pepper, and cayenne pepper into the Crock-Pot. Stir gently so the ingredients are evenly distributed.
- Cover the Crock-Pot and cook on low for about 5-6 hours, or until the potatoes are fork-tender.
- Stir the mixture well and serve while warm, sprinkled with parsley for garnish.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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