Ingredients
- 2 lbs potatoes, peeled and diced
- 1 lb kielbasa sausage, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom soup
- ½ cup sour cream
- ½ cup chicken broth
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (optional)
- Fresh parsley for garnish (optional)
Instructions
- Prep the Ingredients
Peel and dice the potatoes, slice the kielbasa, and chop the onion. - Layer in the Slow Cooker
Add the potatoes, kielbasa, onion, and garlic into your slow cooker. - Make the Sauce
In a bowl, mix the cream of mushroom soup, sour cream, chicken broth, paprika, salt, and pepper. - Combine
Pour the sauce over the ingredients in the slow cooker and gently stir to coat everything evenly. - Cook
Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the potatoes are tender. - Add Cheese (Optional)
Sprinkle shredded cheddar cheese over the top during the last 20 minutes of cooking. - Serve
Garnish with fresh parsley and serve warm.
Tips for Best Results
- Cut potatoes evenly to ensure they cook at the same rate.
- Don’t overcook—check for doneness to avoid mushy potatoes.
- Try variations: Add carrots, green beans, or even a bit of mustard for extra flavor.
Serving Suggestions
This dish is hearty enough to stand on its own, but it pairs beautifully with:
- A crisp green salad
- Steamed vegetables
- Warm crusty bread
Storage & Reheating
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat in the microwave or on the stovetop with a splash of broth or milk to keep it creamy.
Final Thoughts
Slow Cooker Amish Kielbasa and Potatoes is the definition of comfort food made simple. It’s rich, filling, and incredibly easy to throw together—perfect for anyone who wants a homemade meal without spending hours in the kitchen.