Slow Cooker Kielbasa and Potatoes
A hearty and comforting meal featuring savory kielbasa and tender potatoes, all cooked in a creamy layer of soup and topped with melted cheese. Perfect for busy weeknights!
Ingredients
Main Ingredients
- 1 pound kielbasa, sliced Can substitute with smoked sausage or turkey sausage.
- 4 medium potatoes, diced Use waxy potatoes like red or yellow for best texture.
- 1 can cream of chicken soup (10.5 oz) Can substitute with cream of mushroom or gluten-free version.
- 1 cup shredded cheese Cheddar or your choice; experiment with different flavors.
- 1/2 cup onion, chopped (optional) Adds flavor; can be omitted if preferred.
Seasoning
- to taste salt
- to taste pepper
Instructions
Preparation
- Layer the sliced kielbasa and diced potatoes in the slow cooker, spreading them evenly across the bottom.
- Pour the cream of chicken soup over the kielbasa and potatoes. Stir gently until everything is well combined.
- If using, sprinkle the chopped onion over the top.
- Add salt and pepper to taste.
Cooking
- Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.
- In the last 15 minutes of cooking, sprinkle the shredded cheese over the top and cover to allow the cheese to melt.
Serving
- Serve hot, garnishing with fresh herbs like parsley or chives if desired.
Notes
Store leftovers in an airtight container for up to 4 days in the refrigerator or freeze for up to 3 months. For a different flavor, try adding vegetables like carrots or bell peppers, or swap the cheese for alternatives like gouda or pepper jack.