Crockpot Cheesy Potatoes and Kielbasa

Why Make This Recipe

Crockpot Cheesy Potatoes and Kielbasa is a comfort food favorite that is both simple to make and incredibly delicious. This dish combines tender potatoes with savory kielbasa and creamy cheese, making it the perfect meal for any day of the week. It’s great for busy families, parties, or even gatherings with friends. Plus, cooking it in a slow cooker means you can set it and forget it, allowing the flavors to meld beautifully over time.

How to Make Crockpot Cheesy Potatoes and Kielbasa

Ingredients:

• 2 pounds potatoes, diced
• 1 pound kielbasa, sliced
• 1 can cream of chicken soup
• 1 cup sour cream
• 2 cups shredded cheddar cheese
• 1/2 cup onion, chopped
• Salt and pepper to taste
• Optional: chives or green onions for garnish

Directions:

1. In a slow cooker, layer the diced potatoes at the bottom.
2. Add the sliced kielbasa and chopped onion on top of the potatoes.
3. In a separate bowl, mix together the cream of chicken soup, sour cream, salt, and pepper.
4. Pour the mixture over the potatoes and kielbasa in the slow cooker.
5. Top with shredded cheddar cheese.
6. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.
7. Stir before serving and garnish with chives or green onions if desired.

How to Serve Crockpot Cheesy Potatoes and Kielbasa

Serve this hearty dish hot, straight from the slow cooker. It pairs well with a simple green salad or steamed vegetables to balance out the cheesy richness. You can also serve it with crusty bread for a complete meal.

How to Store Crockpot Cheesy Potatoes and Kielbasa

To store leftovers, let the dish cool completely. Then, place it in an airtight container and refrigerate. It will stay fresh for about 3-4 days. You can also freeze it for longer storage. Just make sure to thaw it in the refrigerator before reheating.

Tips to Make Crockpot Cheesy Potatoes and Kielbasa

• Choose your favorite type of potatoes, like Yukon gold or russet, for different textures.
• Feel free to add veggies like bell peppers or broccoli for added flavor and nutrition.
• Adjust the seasoning to your liking; add more salt, pepper, or even some garlic powder for extra taste.

Variation

You can easily switch up the cheese by using mozzarella or pepper jack for a different flavor profile. You can also replace kielbasa with smoked sausage or ham for a variation in protein.

FAQs

Can I use fresh potatoes instead of frozen?
Yes, fresh diced potatoes work perfectly. Just make sure to cut them into similar-sized pieces for even cooking.

Is there a gluten-free version of this recipe?
Yes! You can make this gluten-free by using a gluten-free cream of chicken soup.

How do I know when the potatoes are done?
The potatoes are done when they are tender and can be easily pierced with a fork. Cooking times may vary based on your slow cooker.

Crockpot Cheesy Potatoes and Kielbasa

This comforting dish combines tender potatoes, savory kielbasa, and creamy cheese, all cooked together in a slow cooker for a simple and delicious meal.

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Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 530

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 pounds potatoes, diced Choose your favorite type like Yukon gold or russet.
• 1 pound kielbasa, sliced Can substitute with smoked sausage or ham.
• 1 can cream of chicken soup Use a gluten-free version if necessary.
• 1 cup sour cream
• 2 cups shredded cheddar cheese Varieties such as mozzarella or pepper jack can also be used.
• 1/2 cup onion, chopped
• Salt and pepper to taste Adjust according to preference.
• Optional: chives or green onions for garnish

Method

 

Preparation

1. In a slow cooker, layer the diced potatoes at the bottom.
2. Add the sliced kielbasa and chopped onion on top of the potatoes.
3. In a separate bowl, mix together the cream of chicken soup, sour cream, salt, and pepper.
4. Pour the mixture over the potatoes and kielbasa in the slow cooker.
5. Top with shredded cheddar cheese.

Cooking

1. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.
2. Stir before serving and garnish with chives or green onions if desired.

Notes

Serve hot with a green salad or steamed vegetables to balance the richness. Leftover storage: Allow to cool completely, then refrigerate in an airtight container for 3-4 days or freeze for longer storage. Thaw in the refrigerator before reheating.