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Got a busy day? Toss together these Cheesy Kielbasa and Potatoes in your crockpot. Set it up before heading out, then walk in to gooey, smoky eats. Way better than takeout when you want something homemade but easy.
Why You'll Love This
Super easy for hectic days. Just load everything in your slow cooker, push the button, and chill till dinner. Grab a bag of frozen potatoes—no peeling or chopping. Kids are all about the cheesy part, adults can't get enough of the sausage. Throw a salad on the side if you're feeling healthy.
Stuff You Need
- Cooking Spray: Hit the crock with it first
- Green Onions: Just chop a handful
- Colby Jack Cheese: Shred up 2 cups yourself
- Ranch Mix: 1 packet will do
- Creamy Chicken Soup: Pop open 1 can
- Kielbasa Sausage: One whole ring, any type
- O'Brien Frozen Potatoes: Get a bag with peppers
Awesome One-Pot Method
- Finish it off:
- Scatter green onions on at the end and dish up while it's super cheesy.
- Cheese goes on:
- Once it's hot and ready, top with cheese. Let it sit five minutes for that melt factor.
- Let it roll:
- Cover it, set to low for five to six hours. Keep the lid on—peeking lets the heat out.
- Mix up everything:
- Give it a good stir so potatoes are coated and flavors mix in.
- Wet stuff time:
- Bust out the cream soup and pour it over. Shake ranch mix across everything.
- Slice sausage:
- Chop kielbasa into rings—medium thickness is perfect.
- Potatoes go in:
- Dump your potatoes in frozen, no need to defrost.
- Prep the crock:
- Spray your slow cooker so nothing bakes onto the pot.
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Reasons People Dig It
Dead simple but nobody can tell. Cheese goes melty, potatoes turn out soft, sausage brings the smoke. All in one pot—clean up is a breeze. And leftovers? Even better warmed up next day.
How to Pick Ingredients
Grab the potatoes with peppers mixed in to save time. Polish kielbasa has awesome flavor but any sausage works. Better to shred your cheese—it melts nicer than the bagged kind. Want it more creamy? Try swapping in cream of mushroom soup for chicken.
Tricks for Easy Cooking
Coat your pot well or the cheesy bits will stick. Cut all the sausage chunks about the same size so they heat the same. No need to fuss—just let it cook. Looks watery up top? Crack the lid a bit. Check around five hours—potatoes should be tender.
Sides to Eat With It
Chop up a crisp salad for some crunch. Bread's great to mop up the gooey sauce. Steamed broccoli is a good option too. Bringing the heat? Set out hot sauce. Need more veggies? Add in more peppers when you toss it together.
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Switch It Up
Want less salt? Grab a low-sodium soup can. Not into regular sausage? Try chicken or smoked style instead. Love cheese? Sprinkle on even more. Some toss in extra garlic or spices too. Make it the way your family likes best.
Frequently Asked Questions
- → Can I use fresh potatoes?
Absolutely! Chop them into small cubes around 1/2 inch. Red potatoes hold up nicely, while russets get softer. Rinse thoroughly, but you don't need to peel unless you prefer to. Fresh potatoes need a little extra liquid - about 1/2 cup works. Some parboil for 5 minutes first to reduce cook time, but don't cut the pieces too big or they'll stay hard!
- → What other cheese works?
Plenty of possibilities! Sharp cheddar adds a tang, while Monterey Jack makes it creamy smooth. Mix both for balance! Pepper Jack gives a spicy kick, and even American cheese melts like a dream. Grate fresh for best results since bagged shreds don't melt as well. Want it extra cheesy? Try tossing in Velveeta chunks. Just watch the salt levels since cheeses vary.
- → Can I make it without meat?
Of course! Use plant-based sausage like Beyond or Field Roast brands - slice just like kielbasa. Or skip the meat entirely and go heavy on veggies like bell peppers, mushrooms, or broccoli. Smoked tofu's a fun option too. Adding smoked paprika gets you that sausage-like flavor, and the cheesy potatoes are plenty hearty on their own.
- → How do I know it's done?
Stick a fork in the potatoes - they should be tender all through. The cheese will be fully melted and oozy. Usually takes 4-6 hours on low or 2-3 on high, but every cooker’s unique. Check at the earliest time. If edges brown, that's fine! If it's dry before it's ready, splash in broth or milk. Once it smells irresistible, dig in!
- → Good for freezing?
You can, but expect a texture change. Cool completely first, then freeze portions in small containers for easy reheating. Keeps about a month. Thaw overnight in the fridge and reheat slowly in the microwave or oven. Stir and add milk if needed for moisture. Fresh is best, but frozen can save the day for quick meals later!
Conclusion
Craving more? Swap in bacon for kielbasa in a cheesy bake. Or jazz up root veggies for a hearty kielbasa stew. Even potato soup shines with these cozy flavors - keep it creamy, sprinkle on cheese, and dig in!