Cheesy Crockpot Beef Kielbasa and Potatoes
Cheesy Crockpot Kielbasa and Potatoes is an easy, comforting dinner made with smoky kielbasa sausage, tender potatoes, savory seasonings, and melted Colby Jack cheese. Butter and a splash of milk or cream create a rich, creamy finish, while fresh parsley adds a bright touch. This simple slow cooker meal is perfect for busy weeknights and satisfying family dinners.
- Prep Time: 15 minutes
- Cook Time: 5 hours 30 minutes
- Total Time: 5 hours 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Ingredients
Ingredients
- 1 (14-ounce) package kielbasa, sliced into rounds
- 6 medium Yukon Gold or red potatoes, peeled and diced
- 1 small onion, chopped
- 3 tablespoons butter, melted
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
- 1 1/2 cups shredded Colby Jack cheese, plus more for topping
- 1/2 cup milk or heavy cream (optional, for extra creaminess)
- Fresh parsley, chopped, for garnish
Instructions
Instructions
- Lightly grease the inside of a 5- to 6-quart slow cooker.
- Peel the potatoes if desired, then dice them into evenly sized, bite-sized pieces. Chop the onion and slice the kielbasa.
- In a small bowl, combine the melted butter, garlic powder, onion powder, paprika, salt, and black pepper.
- Add the potatoes, onion, and kielbasa to the slow cooker. Pour the seasoned butter over everything and toss to coat evenly.
- Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the potatoes are fork-tender. Cooking time depends on the size of the potato pieces and your slow cooker.
- If using milk or heavy cream, stir it in during the final 20–30 minutes of cooking.
- Add the 1 1/2 cups shredded Colby Jack cheese and gently stir. Sprinkle extra cheese over the top, cover, and cook for another 10–15 minutes until melted.
- Check that the potatoes are tender and the casserole is heated throughout. Garnish with fresh parsley and serve warm.
Notes
Notes
- Cut the potatoes into similar-sized pieces so they cook evenly.
- Yukon Gold potatoes have a creamy texture, while red potatoes hold their shape well during slow cooking.
- For a thicker, cheesier result, use heavy cream instead of milk or omit the optional liquid.
- Add the cheese near the end of cooking for the best melted texture.
- Kielbasa is usually precooked, but it should be heated thoroughly before serving.
- Cooking times vary by slow cooker. Check the potatoes for tenderness before serving.
- Refrigerate leftovers promptly in an airtight container and use within 3–4 days.
- Nutrition values are estimates per serving, calculated using milk and approximately 6 servings. Using heavy cream or extra cheese will increase the calories and fat.