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This Crockpot Cheesy Potatoes and Kielbasa is the kind of weeknight recipe I come back to when I want something cozy with zero fuss. It’s creamy, cheesy, and built around tender baby potatoes and smoky kielbasa — perfect for a busy evening, a potluck, or a lazy Sunday supper. The slow cooker does all the work, so you get hands-off comfort food that feeds a crowd and leaves a few happy leftovers.
Why you’ll love this dish
This recipe delivers big flavor with minimal effort: smoky kielbasa, tender potatoes, and a creamy cheese sauce all meld together in the crockpot. It’s budget-friendly, kid-approved, and makes enough to share or save for easy lunches. Because it cooks gently, the potatoes stay tender without falling apart, and the kielbasa adds just the right savory punch.
"Made this for a family dinner — everyone asked for seconds. So easy and so flavorful!" — happy home cook
If you enjoy slow-cooker comfort meals, you might also like to learn more about the person behind recipes on the site — check out about Jake Hollander for more kitchen stories and tips.
How this recipe comes together
This dish is intentionally simple: layer halved baby potatoes, top with sliced kielbasa, then pour over a creamy mixture of cream of chicken soup, sour cream, cheddar, and onion. The crockpot gently steams the potatoes and lets the flavors meld; a quick stir before serving brings everything together into a rich, cheesy casserole. Prep takes about 10–15 minutes, and then it’s hands-off.
What you’ll need
- 2 pounds of baby potatoes, halved
- 1 pound kielbasa, sliced
- 1 can cream of chicken soup
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1 small onion, diced
- Salt and pepper to taste
Substitution tips:
- Use cream of mushroom soup instead of cream of chicken for a milder, earthier flavor.
- Swap kielbasa for smoked sausage or andouille if you want more spice.
- For a lighter version, use Greek yogurt in place of sour cream (stir in off-heat to prevent curdling).
- Choose sharp cheddar for more bite, or Monterey Jack for a milder melt.
Step-by-step instructions
- Place the halved baby potatoes in an even layer on the bottom of the crockpot.
- Arrange the sliced kielbasa over the potatoes.
- In a medium bowl, combine the cream of chicken soup, sour cream, shredded cheddar cheese, diced onion, and salt and pepper; mix until smooth.
- Pour the creamy mixture evenly over the potatoes and kielbasa, spreading gently so everything is covered.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the potatoes are fork-tender.
- Give everything a good stir before serving so the sauce coats the potatoes and kielbasa. Enjoy!
Best ways to enjoy it
Serve this as a main dish with a crisp green salad or steamed vegetables to cut through the richness. It also pairs nicely with crusty bread or garlic knots to sop up the sauce. For a heartier meal, add a side of roasted Brussels sprouts or a tangy coleslaw. If you like spicy contrasts, a drizzle of sriracha or a sprinkle of red pepper flakes livens it up — and if you want another crowd-pleasing slow-cooker option, try the Cajun Chicken and Rice for your next potluck.
Storage and reheating tips
Refrigerate leftovers in an airtight container for up to 3–4 days. To freeze, cool completely and transfer portions to freezer-safe containers for up to 3 months. Reheat gently in the oven at 350°F (175°C) until warmed through, or microwave individual portions on medium power, stirring occasionally to ensure even heating. If reheating from frozen, thaw overnight in the fridge before warming.
Pro chef tips
- Cut potatoes evenly so they cook at the same rate — halved baby potatoes usually work perfectly without peeling.
- Don’t over-stir during cooking; gentle layering preserves the potato texture.
- If the mixture seems too thick near the end, add a splash of milk or chicken broth and stir to loosen the sauce.
- For a golden finish, transfer to a baking dish and broil briefly with extra cheddar sprinkled on top (watch closely to avoid burning).
Creative twists
- Add a cup of frozen peas or chopped bell peppers in the last 30 minutes for color and added veggies.
- Stir in a tablespoon of Dijon mustard for a tangy lift.
- Make it smoky-sweet by tossing in a half cup of caramelized onions and a tablespoon of maple syrup.
- For a vegetarian take, replace kielbasa with smoked tempeh or a hearty mushroom mix and use cream of mushroom soup.
FAQ
Q: Can I use regular potatoes instead of baby potatoes?
A: Yes — cube regular russets or Yukon Golds into even 1–1.5 inch pieces so they cook in the same timeframe. You may need a bit more time if pieces are larger.
Q: Is this recipe safe to cook all day on low?
A: Yes. Cooking on low for 6–8 hours is ideal and keeps the potatoes tender without overcooking. If you need longer, check the potatoes at the 6-hour mark and cover with foil if they’re browning or getting too soft.
Q: Can I make this dairy-free or gluten-free?
A: For dairy-free, use dairy-free sour cream and cheese alternatives. For gluten-free, confirm the cream of chicken soup is labeled gluten-free or use a homemade gluten-free cream sauce. Always check kielbasa labels for added fillers.
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About Jake Hollander
Cajun Chicken and Rice
Crockpot Cheesy Potatoes and Kielbasa
- Total Time: 255 minutes
- Yield: 6 servings 1x
- Diet: Pescatarian
Description
This cozy Crockpot Cheesy Potatoes and Kielbasa recipe combines smoky kielbasa with creamy, cheesy potatoes for the ultimate hands-off comfort food.
Ingredients
- 2 pounds baby potatoes, halved
- 1 pound kielbasa, sliced
- 1 can cream of chicken soup
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1 small onion, diced
- Salt and pepper to taste
Instructions
- Place the halved baby potatoes in an even layer on the bottom of the crockpot.
- Arrange the sliced kielbasa over the potatoes.
- In a medium bowl, combine the cream of chicken soup, sour cream, shredded cheddar cheese, diced onion, and salt and pepper; mix until smooth.
- Pour the creamy mixture evenly over the potatoes and kielbasa, spreading gently so everything is covered.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the potatoes are fork-tender.
- Give everything a good stir before serving so the sauce coats the potatoes and kielbasa. Enjoy!
Notes
For a lighter version, use Greek yogurt instead of sour cream. To add more spice, swap kielbasa for smoked sausage or andouille.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 50mg