This Crockpot Kielbasa and Potatoes recipe is one of those dinners that makes you wonder why you don't make it more often! Smoky slices of kielbasa, tender potatoes, and plenty of melted cheese come together in a rich, creamy sauce that's downright delicious.
And here's my favorite part: we're using boxed scalloped potatoes to make dinner even easier! Just a little prep, let the slow cooker do its thing, and you've got a hearty, cheesy dinner the whole family will love.
And believe me, nobody's leaving the table hungry!
Why You'll Love This Recipe
This is one of those meals that's just as good for a busy Tuesday as it is for a Sunday family dinner. It makes a generous batch, reheats beautifully, and you don't need to fuss with a bunch of side dishes to make it a complete meal.
And if you're lucky enough to have leftovers, lunch tomorrow is already taken care of. I call that a win!
Crockpot Kielbasa and Potatoes
Equipment
- Crockpot
Ingredients
- 8 ounces scalloped casserole potatoes with seasoning packets I used 2 boxes of Betty Crocker Cheesy Scalloped Casserole Potatoes
- 24 ounces kielbasa sliced
- 21 ounces condensed cream of mushroom soup 2 cans
- 24 ounces evaporated milk 2 cans
- 1 cup chicken broth
- 2 teaspoons Montreal steak seasoning
- 1 ½ cup cheddar cheese freshly shredded, divided
- ½ cup Monterey Jack cheese freshly grated
- ½ cup green onions garnish (optional)
Instructions
- Spray the inside of a crockpot with cooking spray (or insert a crockpot liner).
- In a large skillet, brown the kielbasa. Arrange the slices in a single layer, and cook over medium-high heat for 5 minutes. Flip the kielbasa slices over and continue to cook for 5 minutes, ensuring that both sides have been browned.
- Spread the potatoes evenly to the bottom of the prepared crockpot. (Reserve the seasoning packets, they will be used to make the sauce.) Layer the sliced, browned kielbasa over the potatoes.
- In a medium bowl, mix together the contents of both scalloped potatoes seasoning packets, cream of mushroom soup, evaporated milk, chicken broth, Montreal steak seasoning, and 1 cup shredded cheddar cheese. Pour or spoon the mixture over the potatoes and kielbasa.
- Cover the crockpot and cook on the low setting for 6-7 hours until the potatoes are fork-tender.
- Remove the lid and stir everything together. Sprinkle the remaining cheddar and shredded Monterey Jack to the top. Cover and cook for an additional 10-15 minutes or until the cheeses have melted.
- Garnish with sliced green onions, Serve and enjoy!
Notes
Nutrition
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Ingredients
Please refer to the printable recipe card for the exact measurements for this recipe.
Frequently asked questions (FAQ's)
Absolutely! Cream of chicken, cream of celery, or cream of onion soup will all work. Use the same amount, and there's no need to change anything else in the recipe.
Yes! Prepare the casserole as directed in a greased 9x13-inch baking dish. Cover tightly with foil and bake at 325°F for approximately 90 minutes, or until the potatoes are fork-tender. Remove the foil, sprinkle with the remaining cheese, and bake uncovered for another 10-15 minutes until melted and bubbly. Keep in mind that oven times may vary.
If the sauce is too thick, stir in a splash of chicken broth, a little at a time, until it's just right. If it's too thin, mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir it into the hot casserole. Cover and cook on HIGH for another 15-20 minutes, or until the sauce thickens.
You can, but you'll need to make a few adjustments. The boxed potatoes include seasoning packets that help flavor and thicken the sauce. Fresh potatoes won't have those ingredients, so you'll need additional seasoning and may need to adjust the liquid. For the easiest results, I recommend sticking with the boxed potatoes.
Deb's top tips
Make sure the potatoes are completely covered with the sauce before putting the lid on the crockpot. Those dried potatoes need that liquid to soften as they cook, and nobody wants to bite into a crunchy potato! Give everything a little nudge to make sure the potatoes are tucked into all that creamy goodness.
Test kitchen notes
Now, do you HAVE to brown the kielbasa first? Nope! It's already cooked, so you can slice it up and toss it right in the crockpot. But I'm telling you, those few extra minutes in the skillet are worth it! You get those delicious browned edges and so much more flavor. It's one little step I wouldn't skip!
More easy dinners to try
If you love hearty, no-fuss dinners, I've got a few more you'll want to add to your menu! My Kielbasa and Cabbage is a simple skillet meal loaded with flavor, while Creamy Gnocchi with Chicken Sausage is rich, satisfying, and great for busy weeknights.
And when you're craving something that cooks itself, Crockpot Cowboy Stew is a family favorite that's filling, delicious, and easy on the budget.
Wrapping it up
I hope you give this one a try! There's something so satisfying about putting a big dish of homemade goodness on the table and watching everyone dig in. It's nothing fancy, just good old-fashioned comfort food that brings everyone back for seconds.
When you make it, come back and leave me a comment. I'd love to hear how it turned out for you!
Carol says
The idea of using boxed potatoes is great!! The recipe sounds delicious and such a comfort meal.
Debra Clark says
Pure comfort deliciousness Carol! Incorporating the boxed potatoes saves so much time. I hope you give it a try!
Sue Turcsany says
This recipe caught my eye! As someone of Polish descent (Mom born in Poland), I have been cooking kielbasa for decades. I never thought to put it in the crockpot and don't buy boxed scalloped potatoes, but I think the next time I go grocery shopping I'm going to pick up 2 boxes as you suggested, plus some Montreal Steak Seasoning as well. I'm excited to try this cheesy recipe---looks too good to pass up.
Debra Clark says
Delicious cheesy goodness, I know it's a little outside your wheelhouse Sue, but it's a yummy recipe. Enjoy!