Slow Cooker Kielbasa and Potatoes is as easy to put together as it is flavorful, made with kielbasa, potatoes, cream of chicken soup, and cheese, all cooked together in a slow cooker. Try my Slow Cooker Turkey Chili for another delicious ‘set it and forget it’ recipe! If you love Kielbasa, be sure to check out more Kielbasa recipes that I have!
Ingredients
Potatoes: You will need a 32-ounce bag of frozen, diced potatoes.
Kielbasa: Kielbasa (sometimes also called ring sausage) is a flavorful, lightly smoked sausage that is pre-cooked. You could also use Andouille sausage, Mexican Chorizo, or other sausages as substitutes.
Cheese: I used both sharp cheddar cheese and Monterey Jack cheese. You could stick to one kind of cheese if preferred.
Spices: You will just need some chives, salt, pepper, and cayenne pepper for spices. You could leave out the cayenne pepper if you don’t want any extra kick to the dish.
How To Serve Slow Cooker Kielbasa and Potatoes
Add some green beans or asparagus as a side dish and a basket of breadsticks to make this meal complete. If you love kielbasa, try my Slow Cooker Bourbon Glazed Kielbasa for a simple appetizer to share.
What is the Difference between Kielbasa and Sausage?
Kielbasa is a sausage that originated in Poland. Both kielbasa and sausage come in quite a few varieties. However, there are differences between the two. Kielbasa is usually shaped like a horseshoe or in a loop. It is made with coarsely ground meat which gives it more texture. Authentic kielbasa is made with pork or a combination of pork and beef, while sausage uses a variety of different meats. You can find kielbasa in most grocery stores. In America, kielbasa is also called ring sausage.
How To Store Slow Cooker Kielbasa and Potatoes
To store slow cooker kielbasa and potatoes, first, let it cool to room temperature. Then, store it in airtight containers in the refrigerator. It will last up to 3-4 days. Reheat it in the microwave or on the stovetop.
Slow Cooker Recipes
Slow Cooker Kielbasa and Potatoes
Ingredients
- 32 ounces frozen diced potatoes
- 2 rings (14 ounces each) Kielbasa, sliced, then halved
- 1 cup (113 g) sharp cheddar cheese, shredded
- 1 cup (113 g) 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 bowl of a 6-8 quart slow cooker with nonstick spray. Or, line the bowl with a liner.
- To the slow cooker, add the diced potatoes, kielbasa, both kinds of cheese, cream of chicken soup, milk, chives, salt, black pepper, and cayenne pepper. Stir to combine.
- Cover the slow cooker and cook on low for 5-6 hours. (Or, cook on high for 3-4 hours.)
- When ready, stir and serve, garnished with fresh parsley.
Video
Did you make this recipe?
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This recipe was inspired by the Slow Cooker Smoked Sausage and Potatoes recipe by Must Love Home.
How low is low? Our crockpot starts at 150 degrees and goes up to 450. Thanks! 🙏🏻
I made thus once already and will be making it again this week! It’s so easy and delicious. I added some thawed frozen broccoli to it.
Just made this for dinner tonight! I added a 2 lb bag of sauerkraut to mine and it turned out so good. I also used regular russet potatoes peeled and cubed and they turned out fine. Just made sure to cook on high instead of low and did end up cooking it about 5 1/2 hours total but they tasted done before that! This is one of the best crockpot meals I’ve made in a long time.
This was amazing! So simple. I mixed in a little cooked chicken breast as well. My grown sons aren’t huge fans of crockpot food (I think I overdid it while they were growing up) but they stopped in the day I made this and devoured it all. This will be a new go-to, especially in the winter as it makes for a nice, warm and hearty dish.
Do you think corn would be good in this
Mine doesn’t look quite as liquidy as the picture. Should I add chicken broth?
Sure! You can add as much as you’d like to reach the consistency you’d prefer.
Can the leftovers be frozen?
Great easy recipe. Filing and everyone loved it. Only change was I used 2% milk instead of whole.
Can I just use diced real potatoes instead of frozen hashbrowns?
I want to know this as well. Did you end up trying it with fresh potato? How did it turn out?
Trying it tonight w real potatoes
I forgot to get the cream of chicken, had cream of mushroom on hand. Hopefully it works!
Incredible
Can’t wait to make this thank you!
Oven bake option time and temp recommendations?
I wouldn’t bake this in the oven. You could opt for stovetop.
How much broth should I add to make this a soup…like a rich creamy soup? Do I add more of any other ingredients to balance it out?
The only frozen diced potatoes I can find are pre-cooked. Can I just start with fresh, raw potatoes?
I have this question too. I want to make this over the weekend and I think I’ll use raw potatoes and boil them some first before putting them in the slow cooker.
Same question but was thinking canned potatoes. Think that will work?
This soup was delicious! I did adjust the recipe. I used red potatoes instead of frozen. Instead of 1 cup milk, I used 1 cup heavy cream. I added an onion which I sauté in butter before adding. I added 2 cups of chicken broth so the soup wasn’t so thick. The cheeses I used were cheddar and Parmesan and the last hour I added frozen spinach. I will definitely be making this again.
I add some sauerkraut to mine! Love it!
The only diced frozen potatoes I could find are Publix Southern Style Diced Hash Brown Potatoes. I would have preferred slightly larger pieces but they worked fine.
I was wondering if this could be frozen?
Do you have a recommendation for making this in an instant pot? That’s all I have and I know I can technically slow cook in it, but what about pressure cooking?
I’m an Instapot user as well I’m think this may be a little too thick for pressure cooking in my opinion, I read in my instruction manual that pressure cooking think or heavy based items will not turn out properly, this is only my opinion though on this recipe I may be looking wrong too…
Potatoes don’t usually freeze well. I would be hesitant to do that.
Can you make this with regular raw potatoes?
Can this be frozen, it’s just the two of us.
Can this be made dairy free? My daughter (7) loves kielbasa and I’m always looking for ways to make it other then by itself. I really think this would be awesome if I can make it dairy free
My kids love keilbasa with potatoes and shrimp and stock. I use plenty of Old Bay seasoning in it. I’m trying this recipe for a change up and will add shrimp at the end.
I would just add non-dairy options, like oat milk, maybe a nut based cheese, and some cornstarch with vegetable or some sort of meat stock or consume, which is thicker and more flavorful than stock. It may not be the same consistency, but I am sure it will be delicious!!
It was good it wasn’t thick at all and very salty and I didn’t add any salt
I try to avoid dairy, too. Made my own cream soup with So Delicious unsweetened refrigerated coconut milk . You can’t taste the coconut-it’s just my go-to milk. And used broth in place of the milk in the recipe. While I did add in half the amount of cheese the recipe calls for the first time, both my husband and I agree that the recipe doesn’t need cheese at all.
Also threw in some chopped green pepper and onion, but next time may try sauerkraut and a chopped apple for a cozier fall version. 😊 definitely recommend this recipe.