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Crockpot Creamy Cheesy Potatoes and Beef Kielbasa — featured

Crockpot Creamy Cheesy Potatoes and Beef Kielbasa

This Crockpot Creamy Cheesy Potatoes and Beef Kielbasa casserole combines tender Yukon Gold potatoes and savory kielbasa in a rich, velvety cheese sauce. Perfect for a comforting weeknight dinner.
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Prep Time 20 minutes
Cook Time 6 hours 15 minutes
Total Time 6 hours 35 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Casserole Base
  • 900 g Yukon Gold potatoes peeled and cut into 2.5 cm cubes
  • 400 g beef kielbasa sausage sliced into thick rounds
  • 1 small yellow onion finely diced
  • 3 cloves garlic minced
Creamy Sauce
  • 300 g condensed cream of chicken soup
  • 225 g sour cream
  • 113 g cream cheese softened and cut into cubes
  • 120 ml chicken broth
  • 30 g unsalted butter melted
Seasonings
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon salt
  • 1 teaspoon dried parsley
  • 30 g fresh parsley finely chopped
Cheddar Cheese
  • 225 g shredded sharp cheddar cheese divided

Equipment

  • Slow cooker For evenly cooking the casserole and melding flavors.
  • Whisk To combine sauce ingredients completely.
  • Spatula Useful for layering and mixing ingredients without damaging the potatoes.
  • Measuring Cups and Spoons Necessary for accurately measuring ingredients for the sauce and seasonings.

Method
 

Preparation
  1. Wash, peel, and cut the Yukon Gold potatoes into 1-inch cubes. Keep them submerged in cold water until ready to use.
  2. Slice the kielbasa into half-inch rounds, finely dice the onion, and mince the garlic.
  3. Combine the condensed cream of chicken soup, sour cream, cream cheese, chicken broth, and melted butter in a bowl. Whisk until smooth.
  4. Layer cubed potatoes, sliced kielbasa, and creamy sauce in the slow cooker.
Cooking
  1. Cook on LOW for 5 to 6 hours until potatoes are fork-tender.
  2. Add remaining cheese and cover for the last 15 minutes of cooking.
Serving
  1. Sprinkle fresh parsley over the dish before serving.

Notes

Store any leftovers in airtight containers in the refrigerator for 3-4 days.