Let Me Tell You About This Cozy Crockpot Cheesy Potatoes and Kielbasa...
First off, just between us, I never intended to become the go-to potato and kielbasa person. But then, one cold Tuesday, I chucked potatoes, cheese, and kielbasa into my old slow cooker (it's got a wonky lid and everything) because I couldn't face making anything more complicated. Next thing I knew, my kids were scraping the pot like it was the last meal on earth. My husband calls it “potato magic” — honestly I think he just likes the crispy cheesy bits that stick to the crock's edge. Anyway! Now if we have company and I don’t make this, someone shoots me the side-eye. That's love, I suppose?
Why You'll Love Making This
I whip this up when I’m craving carby comfort or if (let's be honest here) the fridge looks a little sad but there’s kielbasa in it. My family goes bonkers for this because it’s melty, hearty, and yes, a bit of a cheese bomb. (You can never really have too much cheese unless, um, you're lactose intolerant. In which case... maybe swap in a dairy-free variety?) This recipe’s bailed me out when I forgot we had guests coming and even my mother-in-law, who never trusts non-oven meals, asked for seconds. Unless you really hate cheese... actually, I don't think I've ever met anyone who truly hates cheese...
What You Need (And What You Can Wing)
- 6-7 medium potatoes, peeled and diced (Russet or Yukon Gold are my go-to, but honestly, any potato works if you peel the gnarly bits)
- 1 pound kielbasa, sliced into coins — my grandma swears by Hillshire Farm but the store brand is honestly fine; I tried a turkey kielbasa once and the texture was a bit off, but if that's what you have, go for it
- 2 cups shredded cheddar cheese (mild, sharp, whatever’s cheapest — once I used Colby Jack and no one noticed, if you’re curious)
- 1 can (10.5 oz) cream of chicken soup (I’ve subbed cream of mushroom during The Great Pantry Clean-Out of 2021 (don't ask), and it worked surprisingly well)
- 1 cup sour cream — plain Greek yogurt swaps in a pinch, but be warned it’s tangier
- ½ cup milk (preferably whole, but I usually use skim because... well, that’s what’s in the fridge)
- ¼ cup diced onions (red, sweet, yellow — whatever’s languishing in your crisper drawer)
- Salt and pepper, generously, to taste (I tend to think more pepper is better. My brother disagrees. He’s wrong.)
- Optional extras: a handful of chopped chives or parsley, pinch of garlic powder, and a bit of paprika for color — my aunt insists on it, not sure why, but it’s nice to have options
How To Throw It Together (With Some Wiggle Room)
- Spray or butter the inside of your crockpot so it’s not a nightmare to clean (I skipped this once, and wow. Never again.)
- In a big bowl, mix the cream of chicken soup, sour cream, milk, most of the cheese (save a small handful for the end!), onions, salt, pepper, and any extras you like. Give it a whirl until it’s all blended. This is where I usually sneak a taste; you should too.
- Layer potatoes in the bottom of the crockpot, then toss in kielbasa slices on top. Pour the cheese-soup mixture over everything and give it a gentle stir — don’t worry if it looks like a bit of a gloopy mess at this point. It always does. Trust the process.
- Put the lid on (as best you can if yours is like mine — a bit lopsided), and cook on LOW for about 6 hours. Or on HIGH for 3-4 if you’re short on time, but the potatoes come out a little firmer. Stir it about halfway if you remember. If you don’t — hey, you’re busy! It’ll be fine. Usually.
- About 20-30 minutes before serving, sprinkle on that last bit of cheese and let it melt into goodness. Sometimes I leave the lid off a bit at the end to let it firm up, but sometimes I forget and it’s still delicious.
- Give it a stir, then let people fight over the crispy bits on the edges. Serve hot!
Notes From a Serial Tinkerer
- Actually, I find it works better if you dice the potatoes pretty small, bite-sized, so they get soft all the way through. Once I was lazy and left them chunky... nobody finished their plate. Oops.
- If you go heavy on the cheese, it morphs into full-on cheese pull territory (my kids’ favorite). Less cheese and it feels more “savory casserole... ish.”
- Pre-cooked bacon crumbled in is a total power move, though it makes the dish disappear even faster. Fair warning.
- If you have picky eaters, hide veggies in here — peas, carrots, whatever. Just don't tell them unless you want a lecture.
Confessions From My Experiments: Variations
- Sometimes I use frozen hash browns instead of fresh potatoes if I’m in a time crunch. They’re not as good, but work in a pinch (bonus: no peeling!).
- Added broccoli once; kids revolted. But green beans fared better, go figure!
- I tried making it with vegan cheese and almond milk once (for a friend) — but honestly, it got weirdly watery. Maybe I did something wrong? I dunno.
- Smoked gouda instead of cheddar? Highly recommend for grown-ups.
What You Actually Need To Cook This (Workarounds Welcome)
- Crockpot (slow cooker), 4-quart or bigger — but I once used a Dutch oven on the lowest oven setting, and it honestly worked alright (just watch it so it doesn’t burn).
- Mixing bowl and spoon (big enough to hold the cheese lake you end up with)
- Sharp knife for potatoes and kielbasa (or just a big ol’ kitchen knife, whatever you call it)
- Sturdy spoon or spatula for mixing.
Stashing Leftovers (But You Probably Won’t Have Any!)
In theory, this keeps in the fridge for 3 days, in a sealed container. It reheats in the microwave or oven — though I think it tastes even better the next day when the flavors mingle. But in my house, it barely survives a late-night snack raid. If you do freeze it, defrost gently, and know the potatoes get a bit mushy — not the end of the world, but you’ve been warned.
How We Serve It (And Sometimes Overdo It...)
Honestly, I usually serve this with a green salad (if I'm being virtuous) or just a pile of pickles on the side (Midwest quirk, maybe?). My husband piles his into a bowl and dunks rye bread right in. My son eats it straight from the crockpot at midnight. Once, we put hot sauce on it, but that got out of hand. Oh — this makes a mean filling for baked potatoes the next day, if you’re into that.
Pro Tips, Mostly Learned the Hard Way
- Don’t skip the nonstick spray — trust me, scraping baked-on cheese off a crockpot is like chiseling barnacles off a ship.
- I once rushed and dumped in whole potato chunks — they turned out crunchy (in a bad way). Dice them up! Don’t be me.
- If you do try swapping in Greek yogurt, go easy on the salt at first. It changes things. (Not for the worse, just... different.)
Your Questions, Answered While I Top Off My Coffee
- Can I make this ahead? Yup! You can assemble everything the night before, stick the crock in the fridge (if you’ve got room), and start it in the morning. Might need to add an extra 10-15 mins if it’s coming form cold.
- Can I use low-fat cheese or skip the cream soup? You can, and it’ll still make something edible, promise; but the full-fat, full-cheese version is way more comforting. I mean, you do you!
- Do I have to peel the potatoes? You don’t have to, but honestly, the texture is nicer if you do — unless you’re using thin-skinned ones. Edit: I sometimes talk myself into leaving the skins on for “fiber.” It’s fine, a bit more rustic.
- Is there a vegetarian version? Leave out the kielbasa, swap in veggie sausage, sub cream of mushroom soup — it’s not exactly the same, but you sorta get the gist.
- Can I cook it on the stovetop? Not really, unless you love hovering, stirring, and washing more dishes than you need. There are better stovetop recipes — check out Spend With Pennies for quick faves. For more fancy slow cooker dinners, Crock-Pot’s official site is a rabbit hole I fall down every winter.
Okay, random aside: It took me way too many years to notice my crockpot has a warm setting. I used to just unplug it and hope for the best, ha!
Enjoy, and if you make it, let me know if your family licks the bowl clean, or if you discover a weird-but-good variation I should try next—or, you know, yell at me if you manage to burn cheese to the sides. (We’ve all been there.)
Ingredients
- 1 ½ pounds russet potatoes, peeled and diced
- 14 ounces kielbasa sausage, sliced
- 2 cups shredded cheddar cheese
- 1 small onion, diced
- 1 can (10.5 ounces) condensed cream of chicken soup
- ½ cup sour cream
- ¼ cup milk
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon salt
Instructions
-
1Spray the inside of a crockpot with nonstick cooking spray.
-
2Layer the diced potatoes, sliced kielbasa, and diced onion inside the crockpot.
-
3In a mixing bowl, whisk together the condensed cream of chicken soup, sour cream, milk, garlic powder, salt, and black pepper.
-
4Pour the soup mixture over the potatoes and kielbasa. Stir gently to combine.
-
5Sprinkle 1 ½ cups of shredded cheddar cheese over the top. Cover and cook on low for 4 hours or until potatoes are tender.
-
6In the last 10 minutes, sprinkle the remaining ½ cup of cheese on top. Let it melt, then serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!