Slow Cooker Kielbasa and Baby Potatoes is the definition of easy comfort food. Smoky kielbasa rounds and tender baby potatoes cook low and slow in a savory onion-soup-seasoned broth until everything is infused with flavor. With just 10 minutes of prep, this is the weeknight dinner you can assemble in the morning and come home to.
Ingredients
- 1 lb kielbasa (smoked sausage), sliced into 1/2-inch rounds
- 1.5 lbs baby potatoes, halved
- 1 large onion, chopped
- 1 packet (1 oz) dry onion soup mix
- 1/2 cup chicken broth
- 2 tablespoons olive oil
- salt and black pepper to taste
- fresh parsley, chopped, for garnish (optional)
Instructions
- Place the halved baby potatoes in the bottom of a 6-quart slow cooker and season lightly with salt and pepper.
- Drizzle the olive oil over the potatoes and toss gently to coat.
- Sprinkle the dry onion soup mix evenly over the potatoes, then pour the chicken broth around the edges.
- Layer the sliced kielbasa on top of the potatoes — no browning needed.
- Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the potatoes are fork-tender.
- Stir gently before serving and garnish with fresh parsley.
Cooking Tips
- Cut the potatoes in similar sizes so they cook evenly; halving is ideal — smaller pieces can turn mushy.
- For a caramelized finish, broil everything on a sheet pan for 3-4 minutes before serving.
- Add sliced bell peppers or green beans in the last hour for extra color and veggies.
FAQ
Can I use turkey kielbasa?
Yes — smoked turkey sausage works great for a lighter version with the same smoky flavor.
Can I add other vegetables?
Absolutely. Bell peppers, onions, and even cabbage are all delicious additions.
How long do leftovers last?
Refrigerate up to 4 days. Reheat in the microwave or a skillet until steaming.