Can Crockpot Kielbasa and Potatoes cook on high?

Yes. Cook it on high for three to four hours and check that the potatoes are fork tender before serving.

What potatoes work best for Crockpot Kielbasa and Potatoes?

Baby gold or red potatoes work best because their waxy texture stays intact during slow cooking.

Can Crockpot Kielbasa and Potatoes be prepared ahead?

Yes. Slice everything one day ahead and refrigerate it separately from the broth mixture.

How do I thicken Crockpot Kielbasa and Potatoes?

Open the lid for the final fifteen minutes or mash two potato pieces gently into the sauce.

Crockpot Kielbasa and Potatoes Easy Dinner

Description

Crockpot Kielbasa and Potatoes is an easy dinner packed with smoky sausage and tender potatoes in a savory buttery sauce. It is one of the best ideas for a quick weeknight dinner because the prep is simple and the slow cooker handles the rest. This healthy comfort meal also works for meal prep and a casual holiday potluck or brunch party. Serve it with green beans or a crisp salad for a complete family meal that tastes warm and satisfying every time.

Ingredients

14 ounces Smoked kielbasa
2 pounds Baby potatoes
1 medium Yellow onion
1 medium Red bell pepper
1 cup Low sodium chicken broth
3 tablespoons Unsalted butter
1 tablespoon Dijon mustard
3 cloves Garlic
1 teaspoon Smoked paprika
1 teaspoon Dried thyme
1 half teaspoon Black pepper
1 quarter teaspoon Salt
2 tablespoons Fresh parsley

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Instructions

Cut the fourteen ounces of kielbasa into irregular half inch rounds. Halve the two pounds of small potatoes while quartering the larger potatoes so every piece is close in size without looking identical. Slice the onion into thick uneven pieces and cut the red bell pepper into short irregular strips. Keep the pieces casually grouped with natural overlap rather than arranging them in neat rows.
Place the two pounds of potatoes in the slow cooker insert and scatter the onion and red pepper between them. Add all fourteen ounces of kielbasa in loose clusters so the sausage remains visible instead of forming an even layer. Stir the broth with the melted butter and Dijon mustard and garlic and seasonings. Pour the mixture unevenly over the layered ingredients and fold everything just enough to leave the potatoes and sausage partially coated.
Cover and cook on low until the potatoes begin to soften around the edges and the onion turns translucent. The kielbasa should look plumper and glossier as its smoky juices blend with the broth. Stir once from the bottom so several potato pieces rotate upward and the sausage shifts toward the center. The sauce will remain loose at this stage while showing small bubbles around the irregularly arranged ingredients.
Continue cooking until the potatoes are completely fork tender while still holding their irregular shapes. The kielbasa develops deeper reddish brown edges and the peppers become soft with darker patches. Fold the mixture gently so the thickened buttery sauce clings to the potatoes and sausage. Let some browned kielbasa rounds rest near the top while the softened vegetables remain unevenly tucked between the potato pieces.
Spoon one generous portion onto a white plate while keeping the kielbasa and potatoes loosely piled. Turn several sausage rounds to reveal their browned sides and place a few tender potatoes near the front to show their creamy broken edges. Finish the serving with a casual scattering of fresh parsley. Allow the glossy sauce and softened onion and pepper to settle naturally between the uneven pieces for a homemade final appearance.

Notes

Pro Tips:

Choose waxy baby potatoes because they become creamy inside while holding their shape better during the long slow cooking time.
Cut large potatoes into quarters and small potatoes into halves so every piece becomes tender at approximately the same time.
Use low sodium broth because smoked kielbasa already contains salt and the sauce becomes more concentrated as it slowly cooks.
Stir only once or twice because frequent mixing can break the softened potatoes and create an overly thick or starchy sauce.

Storage: Allow the leftovers to cool until they are no longer steaming. Transfer them to a shallow airtight container so the kielbasa and potatoes chill evenly. Refrigerate Crockpot Kielbasa and Potatoes for up to four days. Keep the sauce with the sausage and vegetables because it prevents the potatoes from drying out. Reheat individual portions in a covered microwave safe dish until hot throughout. Add a small splash of broth when the sauce has thickened too much during storage. Freeze the dish for up to two months although the potatoes may become slightly softer after thawing. Defrost it overnight in the refrigerator before reheating gently.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Dinner
Cuisine: Polish American