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Close-up of a forkful of Crockpot Kielbasa and Potatoes garnished with fresh green onions.
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Crockpot Kielbasa and Potatoes

Smoky sausage, tender potatoes, and loads of melted cheese come together in a rich, creamy slow cooker meal that's easy to make and hearty enough to feed a hungry crowd!
Course Lunch or Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings 8 servings
Calories 631kcal
Author Deb Clark

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.
    Sliced kielbasa browning in a large skillet until golden brown on both sides.
  • 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.
    Browned sausage slices being spooned over a layer of dried scalloped potatoes in a white slow cooker.
  • 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.
    Creamy seasoned sauce being poured over kielbasa and potatoes in the crockpot.
  • 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.
    Freshly shredded cheddar and Monterey Jack cheese being sprinkled over the cooked sausage and potato casserole in a crockpot.
  • Garnish with sliced green onions, Serve and enjoy!

Notes

I recommend enjoying this one fresh! The creamy, cheesy sauce doesn't always hold up well in the freezer, and the potatoes can get a little mushy when reheated.
The good news? Leftovers keep in the refrigerator for 3-4 days in an airtight container. Reheat gently, adding a splash of milk if the sauce needs loosening up.
Want to get your veggies in too? Toss a ½ pound of fresh green beans into the crockpot during the last hour of cooking. They'll pick up all that wonderful flavor, and dinner's done! Meat, potatoes, and veggies, all in one pot. Fewer dishes to wash? Yes, please!

Nutrition

Calories: 631kcal | Carbohydrates: 25g | Protein: 29g | Fat: 46g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Cholesterol: 116mg | Sodium: 1751mg | Potassium: 764mg | Fiber: 1g | Sugar: 9g | Vitamin A: 547IU | Vitamin C: 7mg | Calcium: 452mg | Iron: 2mg
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