Crockpot Cheesy Potatoes and Kielbasa

A creamy, hearty dish made with tender potatoes, smoky turkey kielbasa, and rich cheese sauce, perfect for busy weeknights and potlucks.

Prep Time 20

Cook Time 8

Total Time 8 20

Course Dinner, Main Course

Cuisine American

Servings 8 servings

Calories 403 kcal

2 lbs potatoes, diced (Yukon gold or red) These types hold shape best; russets can get fluffy.
14 oz turkey kielbasa, sliced (smoked recommended) Adds smoky flavor.
2 cups shredded cheddar cheese, divided Sharp cheddar provides more flavor.
1 cup sour cream Can use low-fat for a lighter version.
1 can cream of mushroom soup Cream of chicken or celery can be substituted.
1 small onion, diced
to taste salt and pepper

Spray or lightly oil the inside of a 6-quart slow cooker.
Layer half of the diced potatoes in the bottom of the slow cooker.
Add half of the sliced turkey kielbasa and half of the diced onion, repeat the layers.
In a medium bowl, whisk together the sour cream, cream of mushroom soup, and 1 cup of shredded cheddar until smooth.
Pour the creamy mixture evenly over the layered potatoes and turkey kielbasa.
Gently stir once or twice to distribute the sauce, being careful not to mash the potatoes.
Season with salt and freshly ground black pepper to taste.

Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the potatoes are tender when pierced with a fork.
About 10 minutes before serving, sprinkle the remaining cheddar over the top. Recover and let the cheese melt.

For a lighter version, use low-fat sour cream and reduced-fat cheese. For a meatless option, swap turkey kielbasa for smoked tempeh or mushrooms.

Keyword Cheesy Potatoes, Comfort Food, Crockpot, Slow Cooker, Turkey Kielbasa