Crockpot Kielbasa and Potatoes
Tender potatoes, savory kielbasa, and colorful peppers cook together in the slow cooker for an easy, satisfying meal.
Ingredients
- 2.5 lbs red or Yukon Gold potatoes cut into 1.5-inch chunks, 1.1 kg
- 1 large yellow onion chopped
- 2 bell peppers seeded and chopped, any color
- 1.5 lbs Polish kielbasa sliced into 1/2-inch rounds, 680 g
- 2 tbsp olive oil 30 ml
- 2 tsp dried Italian seasoning
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika optional
Instructions
- In the bottom of a 6-quart or larger slow cooker, combine the potato chunks, chopped onion, and chopped bell peppers.
- Drizzle the olive oil over the vegetables. Sprinkle with the Italian seasoning, garlic powder, black pepper, and smoked paprika (if using).
- Toss everything together until the vegetables are evenly coated with oil and seasonings.
- Arrange the sliced kielbasa in an even layer over the vegetables.
- Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
- The dish is ready when the potatoes are fork-tender.
- Stir gently before serving to combine the kielbasa with the vegetables.
Notes
Most kielbasa sold in the US is pre-cooked. The dish is done when the potatoes are tender and everything is heated through.
For extra flavor, you can briefly brown the kielbasa slices in a skillet before adding them to the slow cooker.
Cut the potatoes into uniform pieces to ensure they all cook at the same rate.
No extra liquid is needed. The vegetables and sausage release plenty of moisture as they cook.