Description
This cozy, creamy Slow Cooker Kielbasa and Potatoes recipe is the ultimate comfort-food dinner. Made with smoky kielbasa, tender potatoes, melted cheese, and a rich, savory sauce, it’s an effortless set-and-forget meal perfect for busy weeknights and family-friendly cooking.
Ingredients
32 ounces frozen diced potatoes
2 rings (14 ounces each) kielbasa, sliced and halved
1 cup sharp cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
1 can (10.5 ounces) condensed cream of chicken soup
1 cup whole milk
1 tablespoon dried chives
1 teaspoon kosher salt
½ teaspoon ground black pepper
⅛ teaspoon cayenne pepper
Fresh parsley, for garnish (optional)
Instructions
Spray the inside of a 6–8 quart slow cooker with nonstick spray or line it with a slow cooker liner.
Add the diced potatoes, kielbasa, cheddar cheese, Monterey Jack cheese, cream of chicken soup, milk, chives, salt, pepper, and cayenne. Stir well to combine.
Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the potatoes are tender.
Stir before serving. Garnish with fresh parsley if desired.
Notes
For extra heat, add a pinch more cayenne or a dash of hot sauce.
If the sauce is too thick, stir in a splash of milk until creamy.
Leftovers reheat beautifully and can be stored in the fridge for up to 4 days.
Fresh potatoes may be used in place of frozen—just dice them evenly.
- Prep Time: 10 minutes
- Cook Time: 5 hours (LOW) or 3.5 hours (HIGH)
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 1380 mg
- Fat: 34 g
- Saturated Fat: 14 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 95 mg