Crockpot Cheesy Potatoes and Kielbasa

Name: Crockpot Cheesy Potatoes and Kielbasa
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: American
Ingredients: 2 lbs potatoes, peeled and diced; 1 lb kielbasa, sliced; 1 cup shredded cheddar cheese; 1/2 cup sour cream; 1/4 cup milk; 1 small onion, diced; 1 tsp garlic powder; 1 tsp salt; 1/2 tsp black pepper

Author: Tessa

Published: April 22, 2025

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There’s something magical about walking into the house after a long day and being greeted by the rich, savory aroma of crockpot cheesy potatoes and kielbasa simmering away. This dish is my go-to when I need a hearty, no-fuss meal that practically cooks itself. Tender potatoes, smoky beef kielbasa, and gooey melted cheese come together in the slow cooker—just set it and forget it! My family always clears their plates when I make this, and I love how the flavors deepen as everything cooks low and slow. Trust me, you’ll want to make this cozy recipe on repeat.

Why You’ll Love This Crockpot Cheesy Potatoes and Kielbasa Recipe

This crockpot cheesy potatoes and kielbasa recipe has been a game-changer in my kitchen, and here’s why you’ll adore it too:

Effortless prep – Just chop, layer, and let the slow cooker do the work. Perfect for busy weeknights when you’d rather relax than babysit a stove.
Comfort in every bite – Creamy, cheesy potatoes pair perfectly with the smoky savoriness of beef kielbasa. It’s like a warm hug in bowl form.
Minimal cleanup – One pot means more time with your family and less time scrubbing dishes (my kind of win!).
Crowd-pleaser magic – Kids and adults alike go crazy for this dish. I’ve yet to meet someone who doesn’t ask for seconds.

Crockpot Cheesy Potatoes and Kielbasa - detail 1

Ingredients for Crockpot Cheesy Potatoes and Kielbasa

Gathering the right ingredients is half the battle—and I promise, every one of these matters! Here’s what you’ll need:

2 lbs potatoes – Peeled and diced into ½-inch cubes (Yukon Golds are my favorite for their buttery texture).
1 lb beef kielbasa – Sliced ¼-inch thick (look for the smoked kind—it adds that irresistible depth).
1 cup shredded cheddar cheese – Always shred it yourself! Pre-shredded cheese won’t melt as smoothly.
½ cup sour cream – Full-fat for extra creaminess (trust me on this one).
¼ cup milk – Whole milk works best to keep things rich.
1 small onion – Diced finely (no big chunks—we want flavor in every bite).
Seasonings – 1 tsp garlic powder, 1 tsp salt, and ½ tsp black pepper (simple but mighty).

Pro tip: If your kielbasa is super smoky, you might want to go light on the salt until after cooking. Taste and adjust!

How to Make Crockpot Cheesy Potatoes and Kielbasa

Now for the fun part—let’s make this cozy masterpiece! I’ve made this dish dozens of times, and these steps ensure it turns out perfect every single time. Follow along, and you’ll have a bubbling pot of comfort in no time.

Step 1: Prep the Ingredients

First things first: grab your trusty knife and cutting board. Peel those potatoes (I know, it’s a chore, but so worth it!) and dice them into ½-inch cubes—not too big, not too small. Slice the beef kielbasa into ¼-inch coins (they’ll crisp up slightly at the edges as they cook). Dice the onion nice and fine—we’re aiming for flavor in every bite, not onion overwhelm. Toss everything into separate bowls so you’re ready to layer like a pro.

Step 2: Layer in the Crockpot

Here’s where the magic begins! Lightly grease your crockpot—just a quick swipe with butter or oil to prevent sticking. Start with half the potatoes, then half the kielbasa and half the onions. Repeat the layers once more. This stacking method ensures every spoonful gets a perfect mix of textures and flavors. No sad, potato-only bites here!

Step 3: Mix the Sauce

In a medium bowl, whisk together the sour cream, milk, garlic powder, salt, and pepper until smooth. No lumps allowed! This sauce is what makes the potatoes irresistibly creamy. Pour it evenly over your layered ingredients—don’t stir! Let it seep down naturally as it cooks. (Resist the urge to peek under the lid later—trust the process!)

Step 4: Cook and Add Cheese

Cover and cook on low for 6-7 hours or high for 3-4 hours. You’ll know it’s done when the potatoes are fork-tender and the sauce is bubbly. Now, the grand finale: sprinkle that shredded cheddar over the top, re-cover, and let it melt for about 15 glorious minutes. Stir gently just before serving to distribute the gooey cheese throughout. The aroma at this stage? Pure happiness.

Crockpot Cheesy Potatoes and Kielbasa - detail 2

Tips for the Best Crockpot Cheesy Potatoes and Kielbasa

Want to make sure your crockpot cheesy potatoes turn out perfect? Here are my tried-and-true secrets:

Grease that crockpot! A quick swipe with butter or oil prevents sticking—no one wants to scrape cheese off the sides.
Resist overstirring – That initial layering does the work for you. Just stir in the cheese at the end.
Full-fat dairy is non-negotiable – Skim milk and low-fat sour cream just don’t give that same rich, velvety texture.
Fresh cheese shreds melt better – Those pre-shredded bags contain anti-caking agents that can make your sauce grainy.

Bonus tip: If your kielbasa is extra smoky, hold back on the salt until after cooking—taste and adjust!

Variations for Crockpot Cheesy Potatoes and Kielbasa

One of my favorite things about this recipe? How easily you can tweak it to suit your mood or what’s in your fridge! Here are some delicious twists I’ve tried:

Switch up the protein – Turkey kielbasa works beautifully if you want something lighter, or try beef bacon for extra crunch.
Veggie boost – Toss in diced bell peppers or mushrooms with the onions for extra color and flavor.
Spice it up – A teaspoon of smoked paprika or a dash of cayenne gives the dish a warm, smoky kick.
Cheese lovers unite – Swap cheddar for pepper jack or gouda if you’re feeling fancy!

Honestly? The possibilities are endless—make it your own!

Serving Suggestions for Crockpot Cheesy Potatoes and Kielbasa

This dish is pure comfort in a bowl, but I love rounding it out with fresh, simple sides. A crisp green salad with tangy vinaigrette cuts through the richness perfectly—my kids actually eat their greens when they’re next to these cheesy potatoes! Crusty bread is a must for soaking up every last bit of that creamy sauce. Sometimes I’ll serve it family-style right in the crockpot (less dishes!) with steamed broccoli or roasted carrots on the side. Whatever you choose, just make sure there’s plenty to go around—seconds are practically guaranteed.

Storage and Reheating

Leftovers? Lucky you—this dish tastes even better the next day! Just pop it in an airtight container and stash it in the fridge for up to 3 days. When you’re ready to reheat, my favorite trick is the stovetop method: warm it gently over low heat with a splash of milk to bring back that creamy texture. Stir often to prevent sticking. If you’re in a hurry, the microwave works too—just cover with a damp paper towel and heat in 30-second bursts, stirring between each one. Pro tip: The cheese might look a little separated after chilling, but a good stir will bring it right back to silky perfection.

Nutritional Information

Now, I’m no nutritionist, but I know folks like having a rough idea of what’s in their food! Keep in mind these numbers can swing quite a bit depending on your specific ingredients—like whether you use full-fat dairy or leaner beef kielbasa. Different cheese brands can vary too. This is home cooking, not lab work!

The important thing? This crockpot cheesy potatoes and kielbasa dish gives you a hearty balance of protein, carbs, and good fats—perfect fuel for busy days. If you’re watching specific dietary needs, just tweak the ingredients to suit your goals (like turkey kielbasa for less fat or low-sodium cheese). But sometimes? Comfort food is just worth savoring as-is!

FAQs About Crockpot Cheesy Potatoes and Kielbasa

I get asked about this recipe all the time—here are the answers to the most common questions that pop up:

Can I use frozen potatoes? Oh honey, I don’t recommend it! Frozen potatoes release way too much water as they cook, turning your creamy dream into a soupy mess. Fresh potatoes give that perfect tender-yet-firm texture we love.
What if I don’t have kielbasa? No sweat! Beef bacon works beautifully—just chop it into bits and layer it in. You might need to reduce cooking time slightly since it’s thinner. The smoky flavor still shines through!
How do I keep the cheese from curdling? The trick is gentle stirring! When adding the cheese at the end, fold it in slowly on low heat. Also, shredding your own cheese (instead of pre-shredded) helps it melt smoothly every time.

Try this recipe and share your results in the comments—I’d love to hear how yours turns out!