Crockpot Cheesy Potatoes and Kielbasa

why make this recipe

Crockpot Cheesy Potatoes and Kielbasa is a perfect dish for busy families or anyone who loves comfort food. This recipe is simple to make and requires minimal effort. Just toss everything into the slow cooker, and let it do the work for you! The combination of creamy cheese, savory kielbasa, and tender potatoes creates a delicious meal that everyone will enjoy. It’s a great option for potlucks or weeknight dinners when you want something hearty and satisfying.

how to make Crockpot Cheesy Potatoes and Kielbasa

Ingredients

• 4 cups of diced potatoes
• 1 lb kielbasa, sliced
• 1 cup shredded cheddar cheese
• 1 cup sour cream
• 1 can cream of mushroom soup
• 1/2 cup chopped onion
• Salt and pepper to taste
• Optional toppings: green onions, extra cheese

Directions

1. In a slow cooker, layer the diced potatoes, sliced kielbasa, and chopped onion.
2. In a separate bowl, mix together the sour cream, cream of mushroom soup, salt, and pepper.
3. Pour the mixture over the potatoes and kielbasa.
4. Stir gently to combine, then sprinkle the shredded cheddar cheese on top.
5. Cover and cook on low for 6-8 hours or high for 3-4 hours until the potatoes are tender.
6. Serve hot, garnished with extra cheese or green onions if desired.

how to serve Crockpot Cheesy Potatoes and Kielbasa

Serve this warm dish directly from the slow cooker. It tastes great on its own or alongside a fresh salad or steamed vegetables. Feel free to add some extra toppings like green onions or more cheese for added flavor and visual appeal.

how to store Crockpot Cheesy Potatoes and Kielbasa

To store any leftovers, let the dish cool down to room temperature. Then, transfer it to an airtight container and refrigerate. It can be kept in the fridge for up to 3-4 days. To reheat, simply warm it up in the microwave or on the stove until heated through.

tips to make Crockpot Cheesy Potatoes and Kielbasa

• For an even creamier texture, you can add more sour cream or cheese.
• Feel free to experiment with other types of sausage or add in some vegetables like bell peppers or carrots for extra flavor and nutrition.
• Make sure to cut the potatoes into even-sized pieces to ensure they cook evenly.

variation

You can easily customize this recipe by using different types of cheese, such as mozzarella or pepper jack, for added spice. You can also substitute the cream of mushroom soup with cream of chicken or another favorite creamed soup.

FAQs

1. Can I make this recipe ahead of time?
Yes, you can prepare everything and store it in the fridge for a day. Just add it to the slow cooker when you’re ready to cook.

2. Can I freeze leftovers?
Yes, you can freeze leftovers in an airtight container. Just thaw in the fridge before reheating.

3. Is there a vegetarian option?
Yes, you can replace the kielbasa with a plant-based sausage or omit it entirely for a delicious vegetarian dish.

Crockpot Cheesy Potatoes and Kielbasa

A hearty and delicious dish made with creamy cheese, kielbasa, and tender potatoes, perfect for busy families and potlucks.

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Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4 cups diced potatoes Cut into even-sized pieces for even cooking.
• 1 lb kielbasa, sliced Feel free to experiment with other types of sausage.
• 1 cup shredded cheddar cheese Can substitute with other types of cheese.
• 1 cup sour cream Add more for a creamier texture.
• 1 can cream of mushroom soup Can substitute with cream of chicken or another favorite creamed soup.
• 1/2 cup chopped onion
• Salt and pepper to taste
• Optional toppings: green onions, extra cheese For added flavor and visual appeal.

Method

 

Preparation

1. In a slow cooker, layer the diced potatoes, sliced kielbasa, and chopped onion.
2. In a separate bowl, mix together the sour cream, cream of mushroom soup, salt, and pepper.
3. Pour the mixture over the potatoes and kielbasa.
4. Stir gently to combine, then sprinkle the shredded cheddar cheese on top.

Cooking

1. Cover and cook on low for 6-8 hours or high for 3-4 hours until the potatoes are tender.

Serving

1. Serve hot, garnished with extra cheese or green onions if desired.

Notes

To store leftovers, allow to cool, transfer to an airtight container, and refrigerate for up to 3-4 days. Reheat in the microwave or on the stove until heated through.