Crockpot Cheesy Potatoes and Kielbasa
A cozy, no-fuss meal of creamy potatoes, smoky kielbasa, and melted cheddar, cooked slowly in a crockpot for comforting flavors.
Ingredients
Main Ingredients
- 2 pounds potatoes, peeled and sliced Slice evenly so they cook at the same rate.
- 1 pound kielbasa, sliced Use smoked kielbasa for more flavor; Polish-style works well.
- 1 cup shredded cheddar cheese For a spicy kick, consider using pepper jack cheese.
- 1 can cream of chicken soup (10.5 oz) Can swap for cream of mushroom soup for a different flavor.
- 1 cup sour cream
- 1/2 cup milk Add a splash if the mixture looks too thick while cooking.
- 1 onion, chopped Can add chopped bell pepper for extra texture.
- Salt and pepper to taste
- optional green onions for garnish Garnish for color and fresh flavor.
Instructions
Preparation
- Layer the sliced potatoes, kielbasa, and chopped onion in a slow cooker.
- In a separate bowl, mix together the cream of chicken soup, sour cream, milk, salt, and pepper.
- Pour the mixture over the layered ingredients in the slow cooker.
Cooking
- Cover and cook on low for 6-7 hours or high for 3-4 hours until the potatoes are tender.
- About 30 minutes before serving, sprinkle the shredded cheddar cheese on top and cover until melted.
Notes
Let leftovers cool to room temperature before storing. Store in airtight containers in the refrigerator for 3–4 days. To reheat, warm in the microwave or bake at 350°F (175°C) until heated through. Can also freeze for up to 2 months; thaw overnight in the fridge before reheating.