Crockpot Cheesy Kielbasa Perfection
This Crockpot Cheesy Kielbasa Perfection is a hearty and comforting meal perfect for busy weeknights. Featuring tender kielbasa, potatoes, and a rich, cheesy sauce, this recipe is easy to prepare and a guaranteed crowd-pleaser. Simply toss everything in the slow cooker and let it do its magic!
Equipment
- 6-quart or larger slow cooker
- Cutting board
- Knife
- Measuring cups
- Measuring spoons
- Mixing bowl
- Whisk
- Spoon or spatula
Ingredients
- 1 pound kielbasa, sliced into 1/2-inch thick rounds
- 2 pounds potatoes, peeled and cubed
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- Salt to taste
- Pepper to taste
- Optional garnishes: Chopped fresh parsley
- Optional garnishes: Green onions
- Optional garnishes: Sour cream
- Optional garnishes: Hot sauce
Instructions
- Peel and cube the potatoes. Chop the onion and bell pepper. Slice the kielbasa into 1/2-inch thick rounds.
- In a 6-quart or larger slow cooker, layer the potatoes, onion, bell pepper, and kielbasa.
- In a separate bowl, whisk together the cream of chicken soup, cream of mushroom soup, milk, garlic powder, onion powder, paprika, salt, and pepper. Pour this mixture over the ingredients in the crockpot. Make sure everything is evenly coated.
- Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours. The potatoes should be tender and the kielbasa heated through.
- During the last 30 minutes of cooking, stir in the cheddar cheese and Monterey Jack cheese. Cover and continue to cook until the cheese is melted and bubbly.
- Once the cheese is melted and bubbly, remove the crockpot lid and let it cool slightly before serving. Garnish with chopped fresh parsley, green onions, sour cream, or hot sauce, if desired. Serve hot and enjoy!
Notes
For best results, use freshly shredded cheese as it melts more smoothly. To prevent sticking, you can spray the inside of the slow cooker with cooking spray before adding the ingredients. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 2-3 months. You can also add other vegetables like carrots, celery, or mushrooms to the crockpot for extra flavor and nutrition.