Crockpot Cheesy Potatoes and Beef Kielbasa
This Crockpot Cheesy Potatoes and Beef Kielbasa is an easy slow cooker meal featuring tender baby potatoes and sliced beef kielbasa coated in a creamy mushroom sauce and finished with melted cheddar cheese.
Equipment
- slow cooker For cooking the potatoes, kielbasa, and creamy sauce.
- mixing bowl For combining the cream of mushroom soup, milk, and seasonings.
- wooden spoon For gently stirring the ingredients.
Ingredients
- 2 pounds baby potatoes, halved
- 1 pound beef kielbasa, sliced
- 1 cup shredded cheddar cheese
- 1 cup cream of mushroom soup
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper, to taste
- chopped green onions, for garnish, optional
Instructions
- Place the halved baby potatoes and sliced kielbasa in the bottom of the crockpot.
- In a separate bowl, combine the cream of mushroom soup, milk, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Pour the sauce mixture over the potatoes and kielbasa in the crockpot. Stir gently to ensure everything is well coated.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the potatoes are tender.
- About 15 minutes before serving, sprinkle the shredded cheddar cheese over the top. Cover and let it melt.
- Once the cheese is melted and bubbly, stir gently and serve hot. Garnish with chopped green onions if desired.
Notes
Cook on low for 6–8 hours or high for 3–4 hours, until the potatoes are tender. Add the cheddar during the final 15 minutes so it melts over the potatoes and kielbasa. Garnish with chopped green onions if desired.