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.
