Description

This Crockpot Cheesy Potatoes and Kielbasa recipe is a comforting, hearty dish perfect for busy days. Combining tender diced hashbrowns, flavorful kielbasa sausage, creamy cheese sauce, and a hint of garlic and onion, all slow-cooked to perfection in your crockpot, this meal offers convenience without sacrificing rich taste. Ideal for family dinners or potlucks, it serves 6 and requires minimal prep.

Ingredients

Scale

Meat

1 (14 oz) package kielbasa sausage, sliced into 1/2-inch pieces

Potatoes

1 (32 oz) bag frozen diced hashbrown potatoes

Dairy

2 cups shredded cheddar cheese
1 cup sour cream

Pantry

1 (10.5 oz) can condensed cream of chicken soup
1/2 cup chopped yellow onion
1/2 teaspoon garlic powder
1/4 teaspoon black pepper

Optional Garnish

2 tablespoons chopped fresh parsley

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Instructions

Prepare the Slow Cooker: Lightly coat the inside of the slow cooker with non-stick spray to prevent sticking and make cleanup easier.
Combine Ingredients: In a large bowl, mix together the frozen diced hashbrown potatoes, sliced kielbasa sausage, chopped yellow onion, shredded cheddar cheese, condensed cream of chicken soup, sour cream, garlic powder, and black pepper until all components are evenly combined.
Transfer to Slow Cooker: Spread the combined mixture evenly into the prepared slow cooker ensuring it’s well distributed for consistent cooking.
Cook: Cover the crockpot and cook on the low heat setting for 4 hours, or until the potatoes are tender and the mixture is hot and bubbly, indicating everything is fully cooked and flavors melded.
Serve and Garnish: Stir the cheesy kielbasa potato mixture well before serving to distribute ingredients evenly. Garnish with chopped fresh parsley if desired for a fresh herbaceous finish.

Notes

You can substitute cream of chicken soup with cream of mushroom or cream of celery soup for a different flavor.
For a spicier kick, add a pinch of cayenne pepper or some diced jalapeños to the mix.
This dish can be made vegetarian by omitting the kielbasa and using a vegetarian cream soup.
Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the microwave or oven.
Adding diced bell peppers or mushrooms can increase vegetable content and add texture.