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Crockpot Cheesy Kielbasa Meal

Crockpot cheesy kielbasa meal with tender potatoes and onions in a creamy, golden melted-cheese base. Low-and-slow cooking makes the kielbasa savory and keeps the casserole bubbling and comfortingly thick.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Main
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 lb kielbasa sausage
  • 2 cup potatoes Dice into bite-size pieces.
  • 1 onion Chop into small pieces so they soften evenly.
  • 3 cup shredded cheddar cheese Reserve some to ensure easy melting at the end.
  • 1 cup heavy cream Use full-fat for the creamiest texture.
  • 1 tsp garlic powder
  • 0.25 salt To taste.
  • 0.25 pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Cook in the crockpot
  1. Add sliced kielbasa sausage, diced potatoes, and chopped onion to a 6-quart crockpot. Season with garlic powder, salt, and pepper.
  2. Pour heavy cream over the mixture and stir gently to combine. Cover and cook on low for 4 hours, stirring halfway through.
Melt the cheddar and serve
  1. During the last 30 minutes of cooking, stir in shredded cheddar cheese until completely melted and creamy. Cover again and continue cooking until bubbling and hot.
  2. Serve hot. Spoon the tender kielbasa and vegetables over the thick, cheesy base.

Notes

Pro tip: shred your own cheddar (or choose a block-style shred) for smoother melting. Store leftovers in the fridge for up to 3-4 days; reheat gently in a covered pot or microwave until steaming. Freezing isn’t recommended because the cream can separate when thawed. For a lighter option, use half-and-half instead of heavy cream and reduce the cheddar slightly, though the texture will be less rich.