Slow Cooker Kielbasa and Potatoes
This easy slow cooker kielbasa and potatoes recipe combines smoky sausage, tender baby potatoes, buttery onion seasoning, and chicken broth for a comforting one-pot dinner with almost no prep.
When you need an easy weeknight dinner that practically cooks itself, this slow cooker kielbasa and potatoes recipe is a great choice. With just five simple ingredients, you can turn everyday pantry staples into a hearty, satisfying family meal.
The combination of smoky kielbasa sausage and baby potatoes is especially delicious after several hours in the slow cooker. The potatoes become tender while soaking up the buttery, savory onion-infused broth, and the sausage adds plenty of smoky flavor.
Why You’ll Love This Slow Cooker Kielbasa Recipe
- Only 5 main ingredients — simple ingredients make this recipe easy to prepare.
- Minimal prep — add everything to the slow cooker and let it do the work.
- One-pot meal — less cooking and fewer dishes to clean afterward.
- Budget-friendly dinner — potatoes and smoked sausage make a filling combination.
- Perfect for busy weeknights — the slow cooker handles most of the cooking.
- Family-friendly comfort food — hearty flavors that work well for a casual family dinner.
- Great leftovers — leftovers can be reheated and crisped in a skillet for a different texture.
Ingredients
- 1 ½ pounds small baby potatoes, rinsed and left whole or halved if large
- 1 ½ pounds smoked kielbasa sausage, sliced into ½-inch rounds
- 4 tablespoons unsalted butter, cut into small pieces
- 1 packet (about 1 ounce) dry onion soup mix
- ½ cup low-sodium chicken broth
How to Make Slow Cooker Kielbasa and Potatoes
1. Add the potatoes
Place the baby potatoes in an even layer in the bottom of a 5- to 6-quart slow cooker. If some potatoes are larger than a golf ball, cut them in half so they cook evenly.
2. Add the kielbasa
Arrange the sliced kielbasa over the potatoes, spreading it as evenly as possible.
3. Season everything
Sprinkle the dry onion soup mix over the sausage and potatoes.
4. Add the butter
Dot the top with the pieces of butter. As the dish cooks, the butter melts into the broth and helps create a rich, savory coating.
5. Pour in the broth
Pour the chicken broth around the edges of the slow cooker. This creates moisture for the potatoes without washing all of the seasoning from the top.
6. Slow cook
Cover and cook:
- LOW: 6–7 hours
- HIGH: 3–4 hours
The potatoes should be fork-tender and the kielbasa thoroughly heated.
7. Stir and serve
Gently stir everything from the bottom of the slow cooker, allowing the potatoes and kielbasa to become coated in the buttery onion broth.
Taste before adding salt because both kielbasa and onion soup mix can already be well seasoned. Add freshly ground black pepper if desired.
Serve hot with some of the flavorful cooking juices spooned over the top.
What to Serve With Kielbasa and Potatoes
Because this slow cooker meal is hearty and savory, a fresh vegetable side makes a great addition. Try serving it with:
- Green beans with lemon
- A simple green salad
- Steamed broccoli
- Braised cabbage
- Sauerkraut
- Roasted carrots
- Crusty bread or dinner rolls
For a farmhouse-style dinner, serve the kielbasa and potatoes alongside braised cabbage or sauerkraut.
Easy Variations
Add carrots: Place a handful of baby carrots underneath the potatoes for extra color and sweetness.
Add onion: Sliced yellow onion can be added for another layer of savory flavor.
Use fresh herbs: Add dried parsley or thyme for a more herb-forward flavor.
Make it lighter: Reduce the butter to 2 tablespoons and increase the chicken broth to ¾ cup.
Make it extra smoky: Use a strongly smoked kielbasa for a deeper smoky flavor.
Watch the sodium: Choose low-sodium kielbasa and chicken broth, and taste the finished dish before adding additional salt.
Storage and Leftovers
Store leftovers in an airtight container in the refrigerator and reheat thoroughly before serving.
For a delicious second-day option, reheat the kielbasa and potatoes in a skillet with a small splash of broth or water. Let the potatoes and sausage brown slightly for crispy edges.
Recipe Notes
For the best texture, choose baby potatoes that are relatively similar in size. Larger potatoes should be halved so they finish cooking at approximately the same time as the smaller ones.
Don’t skip the chicken broth—it provides moisture while helping create the flavorful buttery onion juices that coat the potatoes.
