Slow Cooker Amish Kielbasa Potatoes
Slow Cooker Amish Kielbasa Potatoes are a buttery, savory, hands-off dinner made with tender baby potatoes, smoky kielbasa, and rich onion broth. Everything cooks together in one slow cooker for an easy and satisfying meal.
Ingredients
- 1 1/2 pounds small baby potatoes Rinsed and left whole, or halved if larger than a golf ball; do not peel
- 1 1/2 pounds smoked kielbasa sausage Sliced into 1/2-inch rounds
- 4 tablespoons unsalted butter Cut into small pieces
- 1 packet dry onion soup mix About 1 ounce
- 1/2 cup low-sodium chicken broth
- 1 pinch salt Only if needed after cooking
- freshly ground black pepper Only if needed after cooking
Instructions
- Place the rinsed baby potatoes in an even layer across the bottom of a 5- to 6-quart slow cooker, leaving small potatoes whole and cutting larger potatoes in half.
- Scatter the sliced kielbasa over the potatoes, letting some rounds fall between them.
- Sprinkle the dry onion soup mix evenly over the sausage and potatoes.
- Dot the top with the pieces of butter, spacing them around the slow cooker.
- Pour the low-sodium chicken broth around the edges of the slow cooker rather than directly over the top.
- Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the potatoes are very tender when pierced with a fork and the kielbasa is hot throughout.
- Gently stir everything from the bottom of the slow cooker so the potatoes and kielbasa are coated in the buttery onion juices, taste, add salt and black pepper only if needed, and serve hot with the juices spooned over each portion.
Notes
Store leftovers in a covered container in the refrigerator for 3 to 4 days. Reheat in a skillet over medium-high heat with a splash of chicken broth or water, or microwave in short bursts with a little broth spooned over the top. Freezing is not recommended because the potatoes may become grainy after thawing.
Nutrition
Calories: 560kcal
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