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A black crockpot filled with savory Crockpot Potatoes and Kielbasa, mixed with onions and garnished with fresh parsley.
Daniel

Hearty Crockpot Kielbasa and Potatoes

This comforting one-pot meal features tender potatoes, savory smoked kielbasa, and colorful vegetables, all slow-cooked to perfection in your crockpot. It's an easy, flavorful dinner that's perfect for a busy weeknight.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 643
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs Smoked Kielbasa cut into 1/2-inch thick coins
  • 2 lbs Yukon Gold or Red New Potatoes peeled and diced into 1-inch cubes
  • 1 large Onion chopped
  • 1 large Bell Pepper any color, seeded and chopped
  • 1 cup Chicken Broth low sodium
  • 2 tbsp Olive Oil
Seasoning
  • 1 tsp Garlic Powder
  • 1 tsp Smoked Paprika
  • 1/2 tsp Dried Thyme
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black Pepper freshly ground, or to taste
Optional Garnish
  • 2 tbsp Fresh Parsley chopped

Equipment

  • Crockpot (6-quart or larger)
  • Large Mixing Bowl
  • Cutting board
  • Sharp knife

Method
 

Preparation
  1. In a large mixing bowl, combine the diced potatoes, chopped onion, and chopped bell pepper. Add the olive oil, garlic powder, smoked paprika, dried thyme, salt, and black pepper. Toss well to ensure all vegetables are evenly coated with the oil and seasonings.
  2. Add the seasoned vegetables to the bottom of your 6-quart (or larger) crockpot. Evenly arrange the kielbasa coins over the vegetables.
  3. Pour the chicken broth over the kielbasa and vegetables.
Cooking
  1. Cover the crockpot and cook on LOW for 6-7 hours, or on HIGH for 3-4 hours, until the potatoes are fork-tender.
  2. Stir everything gently before serving. Garnish with fresh chopped parsley, if desired.

Notes

For an extra kick, add a pinch of red pepper flakes with the seasonings. Feel free to use different types of potatoes like red potatoes or small new potatoes, but adjust cooking time slightly if needed for very firm varieties. This dish is great served with a side salad or crusty bread to soak up the flavorful broth. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.