The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Why Make This Recipe
Crockpot Cheesy Potatoes and Kielbasa is an easy and delicious meal perfect for busy days.
The slow cooker does all the work while you go about your day. This dish combines tender potatoes, savory kielbasa, and creamy cheese to create a comforting meal loved by everyone. It’s great for feeding a crowd or enjoying as leftovers.
How to Make Crockpot Cheesy Potatoes and Kielbasa
Ingredients:
- 2 lbs potatoes, peeled and diced
- 1 lb kielbasa, sliced
- 1 cup shredded cheddar cheese
- 1 can cream of mushroom soup
- 1/2 cup milk
- 1/2 cup sour cream
- 1 onion, chopped (optional)
- Salt and pepper to taste
3-Step Directions:
- Assemble Ingredients: Layer the diced potatoes and sliced kielbasa in the slow cooker. In a separate bowl, mix the cream of mushroom soup, milk, sour cream, onion, salt, and pepper, then pour the mixture over the potatoes and kielbasa.
- Add Cheese & Cook: Sprinkle the shredded cheddar cheese on top, cover, and cook on low for 6–8 hours, until the potatoes are tender.
- Finish & Serve: Stir well before serving to combine the cheesy sauce with the potatoes and kielbasa. Serve warm.
How to Serve Crockpot Cheesy Potatoes and Kielbasa
Serve the Crockpot Cheesy Potatoes and Kielbasa hot from the slow cooker. It makes a filling main dish on its own, but you can pair it with a side salad or some steamed vegetables for a complete meal. Everyone will appreciate the creamy, cheesy goodness!
How to Store Crockpot Cheesy Potatoes and Kielbasa
Store any leftovers in an airtight container in the fridge. They can last for 3-5 days. To reheat, warm them in the microwave or on the stove until heated through. You can also freeze leftovers for up to 2-3 months. Just make sure to use a freezer-safe container.
Tips to Make Crockpot Cheesy Potatoes and Kielbasa
- Cut the potatoes into uniform pieces for even cooking.
- You can add other vegetables, like bell peppers or corn, for added flavor.
- For a spicier kick, try using a spicy kielbasa or add some crushed red pepper flakes.
- If you like a thicker sauce, reduce the amount of milk or add more cheese.
Variation
For a lighter version, you can replace the sour cream and cream of mushroom soup with Greek yogurt and a low-fat soup option. You can also substitute the kielbasa with turkey sausage for a healthier alternative.
FAQs
Can I use any type of potato?
Yes, you can use any type of potatoes you like, but Russet or Yukon Gold potatoes work best for this recipe.
Can I make this recipe without a slow cooker?
Yes, you can make it in an oven. Layer the ingredients in a baking dish and bake at 350°F (175°C) for about 1 to 1.5 hours or until the potatoes are tender.
Can I add other meats?
Absolutely! You can mix in cooked chicken, ham, or any other sausage to add more flavor to the dish.
Crockpot Cheesy Potatoes and Kielbasa
A delicious and easy meal of tender potatoes, savory kielbasa, and creamy cheese, perfect for busy days.
Main Ingredients
- 2 lbs potatoes, peeled and diced (Russet or Yukon Gold potatoes work best)
- 1 lb kielbasa, sliced (Can substitute with turkey sausage for a healthier option)
- 1 cup shredded cheddar cheese (Adjust more or less based on preference)
- 1 can cream of mushroom soup (Can substitute with Greek yogurt for a lighter version)
- 1/2 cup milk (Reduce for a thicker sauce)
- 1/2 cup sour cream (Replace with Greek yogurt for a lighter version)
- 1 onion, chopped (optional) (Can add in other vegetables like bell peppers or corn)
- to taste Salt and pepper
Preparation
- Layer the diced potatoes and sliced kielbasa in the slow cooker.
- In a separate bowl, mix the cream of mushroom soup, milk, sour cream, onion, salt, and pepper, then pour the mixture over the potatoes and kielbasa.
Cooking
- Sprinkle the shredded cheddar cheese on top, cover, and cook on low for 6–8 hours, until the potatoes are tender.
Serving
- Stir well before serving to combine the cheesy sauce with the potatoes and kielbasa. Serve warm.
Cut potatoes into uniform pieces for even cooking. To add a spicy kick, use spicy kielbasa or add crushed red pepper flakes. To store, keep leftovers in an airtight container; they last 3-5 days in the fridge or can be frozen for 2-3 months.
