Crockpot Kielbasa and Green Beans
A no-fuss, one-pot meal with smoky kielbasa, tender potatoes, and crisp green beans cooked in a slow cooker for comfort-food flavor.
Ingredients
Main Ingredients
- 1 lb kielbasa or smoked sausage, sliced into 1-inch pieces Use low-sodium kielbasa for lower sodium content.
- 1 lb fresh green beans, trimmed (or 2 cans, 15 oz each, drained) For a meatless option, swap kielbasa for a vegetarian smoked sausage.
- 1 lb baby potatoes, halved (red or yellow work well) Cut larger potatoes into smaller pieces for even cooking.
- 1 medium onion, chopped For enhanced flavor, onions can be sautéed before adding.
- 3 cloves garlic, minced
- 1 cup chicken broth (low-sodium preferred) Adjust liquid if pot looks dry.
- 2 tablespoons butter, cut into pieces For a creamier finish, stir in cream or sour cream at the end.
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika (optional) Omit for a milder flavor.
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (optional) For garnish.
- 1 tablespoon grated Parmesan cheese (optional) Add at the end for flavor.
Instructions
Preparation
- Trim green bean ends, halve baby potatoes, slice kielbasa into 1-inch pieces, chop the onion, and mince garlic.
Cooking
- Spread sliced kielbasa, trimmed green beans, halved potatoes, and chopped onion evenly in the slow cooker.
- Sprinkle the minced garlic, garlic powder, onion powder, smoked paprika (if using), salt, and black pepper over the top.
- Pour 1 cup chicken broth over everything. Dot the top with the butter pieces.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until potatoes are fork-tender.
- If using canned green beans, stir them in during the last 30–45 minutes.
- Gently stir the mixture about halfway through cooking to ensure even cooking and flavor distribution.
Finishing Touches
- Taste and adjust seasoning before serving. If desired, sprinkle with fresh parsley and grated Parmesan.
Notes
Serve family-style straight from the crockpot. This dish pairs well with buttered rice or crusty bread. For storage, refrigerate leftovers within two hours and consume within 3-4 days. It can also be frozen for 2-3 months.