Description
A cozy, filling meal made easy in the slow cooker with savory kielbasa, creamy potatoes, and melted cheese.
Ingredients
Main Ingredients
- 2 pounds Russet or Yukon Gold potatoes (Cut into 1-inch chunks.)
- 14 ounces Kielbasa or smoked sausage (Sliced into coins.)
- 2 cups Shredded sharp cheddar cheese (For flavor and melt.)
- 10.5 ounces Cream of chicken soup (Creamy base; alternatives are cream of mushroom or cream of celery.)
- 1 cup Sour cream (For extra creaminess.)
- 0.5 cups Milk (A splash for consistency.)
Seasonings
- 1 packet Ranch seasoning
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Black pepper (To taste.)
Optional Mix-ins
- 1 cup Frozen peppers and onions (For added flavor and texture.)
- 0.5 cups Sliced green onions (For topping.)
Instructions
Preparation
- In a bowl, whisk together cream of chicken soup, sour cream, and milk until smooth.
- Stir in ranch seasoning, garlic powder, onion powder, and black pepper.
Cooking
- Add the potatoes to the slow cooker and pour the sauce over them, tossing to coat.
- Layer in the sliced kielbasa and optional peppers and onions.
- Cover and cook on Low for 5 to 6 hours or High for 2.5 to 3.5 hours until potatoes are fork tender.
- When done, fold in most of the cheese, then sprinkle the rest on top.
- Cover for an additional 10 to 15 minutes until the cheese melts.
- Adjust salt and pepper to taste and add green onions before serving.
Notes
For a lighter version, use turkey kielbasa and light sour cream. For vegetarian, substitute with smoked tofu or plant-based sausage. Store leftovers in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: dinner, Main Course
- Cuisine: American, Comfort Food