Crockpot Kielbasa, Potatoes, and Green Beans
This Crockpot Kielbasa Potatoes and Green Beans recipe is an easy, hearty slow cooker dinner made with smoky kielbasa sausage, tender baby potatoes, and fresh green beans. Seasoned with garlic, smoked paprika, Italian herbs, and savory chicken broth, everything cooks together for a comforting family meal. A sprinkle of cheddar cheese and fresh parsley adds the perfect finishing touch.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the Crockpot
- 2 pounds kielbasa sausage, sliced into 1/2-inch rounds
- 1 1/2 pounds baby potatoes, halved
- 1 pound fresh green beans, trimmed
- 1 medium onion, sliced
- 4 garlic cloves, minced
- 3 tablespoons unsalted butter, melted
- 1 cup chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried Italian seasoning
- 1/2 cup shredded cheddar cheese
- 1 tablespoon chopped fresh parsley, for garnish
Instructions
- Prepare the ingredients. Slice the kielbasa into 1/2-inch rounds, halve the baby potatoes, trim the green beans, slice the onion, and mince the garlic.
- Layer the slow cooker. Add the potatoes, green beans, onion, garlic, and kielbasa to the crockpot. Spread the ingredients evenly.
- Make the seasoning mixture. In a small bowl, whisk together the melted butter, chicken broth, salt, black pepper, smoked paprika, and Italian seasoning.
- Add the liquid. Pour the seasoned broth mixture over the sausage and vegetables. Gently toss or stir to distribute the seasonings.
- Slow cook. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are fork-tender and the green beans are cooked to your preferred texture. Cooking time can vary by slow cooker and potato size.
- Add the cheese. Sprinkle the shredded cheddar cheese over the top during the final 10–15 minutes of cooking. Cover again until the cheese melts.
- Garnish and serve. Sprinkle with chopped fresh parsley and serve warm as a complete, hearty meal.
Notes
- Cut the potatoes evenly: Halve larger baby potatoes and cut any especially large pieces into smaller chunks to help them cook evenly.
- Keep the lid closed: Avoid lifting the slow cooker lid frequently, as this releases heat and can increase cooking time.
- For firmer green beans: Add the green beans during the last 2–3 hours on LOW or the last 1–2 hours on HIGH, depending on your slow cooker.
- Choose your kielbasa: Smoked kielbasa adds plenty of flavor. Check the package instructions, especially if using a sausage that is not fully cooked.
- Adjust the salt: Kielbasa and chicken broth can already be salty, so use low-sodium broth or reduce the added salt if needed.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat until steaming hot.
- Serving idea: Serve on its own or with crusty bread to soak up the flavorful broth.