Crockpot Cheesy Potatoes And Kielbasa Recipe
There’s something about the combination of cheese, potatoes, and sausage that feels like a big, warm hug in a bowl. And when that trio simmers together in a crockpot, slowly melding into a rich, savory dish, you know you’re in for a treat. This Crockpot Cheesy Potatoes and Kielbasa recipe is one of those easy, comforting meals that always hits the spot—especially when the weather starts to cool down. I love how effortless it is to put together, and yet the end result tastes like you’ve been working in the kitchen for hours. Let’s dive in, shall we?
My Cheesy Potato and Kielbasa Moment
A few years back, I was hosting a last-minute get-together with some friends. It was one of those impromptu nights where you really don’t want to spend the whole evening in the kitchen. I had some kielbasa, canned potatoes, and cheddar in the fridge—basically, the usual suspects for a good, hearty meal. Without much thought, I threw them into the crockpot, added some cream and spices, and hoped for the best.
By the time we all sat down to eat, the house smelled incredible, and the potatoes were tender and cheesy. That night, the dish was a hit, and it’s been on regular rotation ever since. I’ll never forget my friend’s face when she took that first bite and asked, “How long did this take you?” I may have kept the “just threw it all in the pot” part to myself!
The origin story (aka why cheesy potatoes and kielbasa just make sense)
Potatoes, sausage, and cheese—this combination is comfort food at its finest and has been beloved in various forms across many cultures. Think of German-style bratwurst with potatoes or even a rich French gratin dish. The beauty of this crockpot version is its simplicity, but it doesn’t skimp on flavor. Kielbasa, a Polish sausage, adds a smoky, savory element that complements the creamy cheese and hearty potatoes.
This dish is a modern, fuss-free take on these classic flavors, relying on canned potatoes (a time-saving miracle, honestly) and a crockpot to do the heavy lifting. Perfect for busy weeknights or lazy weekends when you want something cozy without much effort.
Let’s talk ingredients: the essentials
You’ll find that each ingredient in this dish plays a crucial role, and I’m here to break it down for you:
- Kielbasa: This beefy, smoky sausage is the star of the show. It adds a punch of savory flavor to the dish. If you don’t have kielbasa on hand, smoked sausage or andouille will also work great. And for a lighter version, try chicken sausage.
- Diced potatoes: Canned diced potatoes are a life-saver when you want a quick meal. They come perfectly cooked and ready to go, but if you prefer, you can use fresh potatoes—just dice and parboil them first. Yukon Golds or red potatoes would be perfect.
- Heavy whipping cream: This adds richness and makes the sauce velvety. In a pinch, half-and-half or whole milk can substitute, but the cream really takes it over the top.
- Cheddar cheese: Shredded cheddar adds that gooey, melty goodness we all crave in a cheesy dish. Colby jack or even pepper jack can be swapped in if you like a bit more spice.
- Onions: I used sweet onions for their mild, caramel-like flavor, but you can use white or red onions depending on what you have. Even shallots would work for a slightly more delicate flavor.
- Spices: Onion powder, garlic powder, and pepper give the dish a nice balance of flavor without overwhelming the simplicity of the sausage and potatoes. Feel free to adjust the amounts based on your taste!

Kitchen gear: What you need (and what you can totally skip)
This recipe is wonderfully low-maintenance when it comes to kitchen tools. The main thing you’ll need is, of course, a crockpot. I used a 6-quart slow cooker, which is perfect for this recipe. If you don’t have one that size, you can easily adjust the quantities.
- Slow cooker: The hero of this dish! It does all the hard work for you, slowly cooking everything together until it’s perfectly tender.
- Strainer: For draining the canned potatoes. You don’t want any excess liquid that could water down the sauce.
- Mixing spoon: A sturdy spoon is all you need to mix everything together before setting the slow cooker to work.
You’ll also want to spray the crockpot with non-stick spray to make sure nothing sticks to the bottom and cleanup is a breeze.
Step-by-step: My foolproof method (and a few hard-learned lessons)
Here’s how it all comes together:
- Prep the crockpot: First things first—give your slow cooker liner a good spray with non-stick spray. Trust me, this little step will make cleanup so much easier.
- Drain those potatoes: Grab your strainer and drain the canned diced potatoes. We don’t want any extra liquid from the can, just the tender little cubes ready to soak up all the goodness.
- Coat the potatoes: Toss the potatoes with the melted butter, onion powder, garlic powder, and pepper. Make sure every piece is well-coated with that buttery, seasoned goodness. This step is key to building flavor right from the start.
- Add the kielbasa and onions: In go the sliced kielbasa and chopped onions. You’ll notice the kitchen already starts to smell amazing at this point. It’s only going to get better from here!
- Add the liquids: Pour in the heavy cream, chicken broth, and shredded cheddar cheese. Don’t forget to stir in the cheddar cream soup—it’ll thicken the mixture as it cooks, making everything super creamy.
- Cook low and slow: Set your crockpot to high for 3-4 hours or low for 5-6 hours. You’ll know it’s done when the potatoes are fork-tender and everything is deliciously creamy. If you want a thicker texture, add a cornstarch slurry (just a mix of 1 tsp cornstarch and 2 tsp water) about an hour before it’s done.
- Serve and enjoy: Ladle it into bowls and top with anything you like—extra cheese, green onions, or even a dollop of sour cream. Then, dig in!

Variations and fun twists to try!
This dish is so versatile—you can easily switch things up based on what you have in the fridge or dietary needs. Here are a few ideas:
- Gluten-free: Make sure your cheddar cream soup and kielbasa are gluten-free. Most brands offer gluten-free versions, so just double-check labels.
- Vegan: It’s easy to make this dish plant-based! Swap the kielbasa for a vegan sausage, use dairy-free cheddar, and sub in a plant-based cream or coconut milk. You’ll still get that creamy, savory goodness.
- Spicy twist: If you love heat, try using andouille sausage or adding a pinch of cayenne pepper or crushed red pepper flakes to the mix. Pepper jack cheese would also bring some fire!
- Seasonal variations: In the fall, add some diced butternut squash or sweet potatoes for extra heartiness. Or try throwing in some fresh green beans in the spring for a pop of color and crunch.
Serving ideas for your cheesy creation
When serving this dish, I like to keep it simple with some fresh, herby toppings like chopped parsley or green onions for a little burst of freshness. It also pairs beautifully with a crisp green salad on the side, or you can serve it alongside some crusty bread to mop up that cheesy sauce.
For a fancier dinner party presentation, you can spoon the mixture into individual ramekins and broil them for a couple of minutes to get a golden, bubbly cheese crust on top. It’s an extra step, but so worth it!
Drinks to pair with your cheesy potatoes and kielbasa
For drink pairings, I love a cold beer with this dish—something light and refreshing like a pilsner or lager cuts through the richness. If you prefer wine, a crisp white wine like a Riesling or Sauvignon Blanc would be great to balance out the creaminess of the potatoes. And, if you’re in the mood for something non-alcoholic, a sparkling water with a squeeze of lemon adds the perfect refreshing touch.
Storage and reheating tips
This dish keeps beautifully! Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, I recommend doing so on the stovetop over low heat, adding a splash of milk or cream to loosen it up if needed. You can also reheat it in the microwave in 1-2 minute bursts, stirring in between.
If you want to freeze it, go for it! Just note that the texture of the potatoes may change slightly. To freeze, let it cool completely and store it in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Scaling the recipe: Make it for a crowd!
Need to feed more people? This recipe easily doubles in a larger crockpot! Just be sure to give everything a good stir halfway through cooking to ensure even heat distribution. If you’re scaling down, just halve the ingredients and use a smaller slow cooker. The cooking time will stay roughly the same.
Potential hiccups (and how to avoid them)
- Watery sauce: If your sauce turns out too thin, don’t panic. Add a cornstarch slurry in the last hour of cooking to thicken it up.
- Cheese clumping: If your cheese doesn’t melt smoothly, it might be because the heat was too high. Keep it low and slow to avoid this issue.
- Overcooked potatoes: If you’re using fresh potatoes, be careful not to overcook them before adding to the crockpot, or they could get mushy.
Ready to give it a try?
I hope you’re as excited about this Crockpot Cheesy Potatoes and Kielbasa recipe as I am. It’s one of those no-fail dishes that’s sure to please anyone at the table, and the best part is how easy it is to make. Whether you’re hosting friends or just looking for a cozy meal on a busy night, this recipe is here to save the day. Don’t be afraid to tweak it to suit your tastes—there’s no wrong way to enjoy cheesy potatoes and sausage, after all!

Frequently Asked Questions
- Can I use fresh potatoes instead of canned? Yes! Just dice them and parboil them for about 5-7 minutes before adding them to the crockpot.
- What can I use instead of heavy cream? You can substitute half-and-half or whole milk for a lighter version, though the dish may be slightly less rich.
- Can I freeze this dish? Absolutely! Just store it in an airtight container for up to 3 months. The texture of the potatoes may change slightly, but it’ll still taste delicious.
- What other cheeses can I use? Colby jack, pepper jack, or even gouda would be great alternatives to cheddar.
- How do I make this dish spicier? Add some diced jalapeños or a pinch of cayenne pepper to the mix, or use a spicier sausage like andouille.

Crockpot Cheesy Potatoes And Kielbasa Recipe
Creamy, cheesy potatoes meet smoky kielbasa in this easy crockpot recipe, perfect for busy nights or cozy weekends.
- Total Time: 4 hours 10 minutes
- Yield: 6 1x
Ingredients
- 12 oz Kielbasa I used Beef Kielbasa, sliced into bite-size (about ½ inch thick)
- 3 cans 14.5 oz. diced potatoes Drained (I used Del Monte Fresh Cut Diced New potatoes)
- 1 cup heavy whipping cream
- ½ can cheddar cream soup
- 1 cup chicken broth
- 2 tablespoons melted butter I used salted butter, but unsalted will work perfectly
- 1 cup shredded cheddar cheese Colby jack works too
- ½ cup chopped onions I used sweet onions, but you can use white onions or red onions
- ½ tsp pepper
- 1 tsp Onion powder
- 1 tsp Garlic powder
Instructions
- Prep the crockpot: First things first—give your slow cooker liner a good spray with non-stick spray. Trust me, this little step will make cleanup so much easier.
- Drain those potatoes: Grab your strainer and drain the canned diced potatoes. We don’t want any extra liquid from the can, just the tender little cubes ready to soak up all the goodness.
- Coat the potatoes: Toss the potatoes with the melted butter, onion powder, garlic powder, and pepper. Make sure every piece is well-coated with that buttery, seasoned goodness. This step is key to building flavor right from the start.
- Add the kielbasa and onions: In go the sliced kielbasa and chopped onions. You’ll notice the kitchen already starts to smell amazing at this point. It’s only going to get better from here!
- Add the liquids: Pour in the heavy cream, chicken broth, and shredded cheddar cheese. Don’t forget to stir in the cheddar cream soup—it’ll thicken the mixture as it cooks, making everything super creamy.
- Cook low and slow: Set your crockpot to high for 3-4 hours or low for 5-6 hours. You’ll know it’s done when the potatoes are fork-tender and everything is deliciously creamy. If you want a thicker texture, add a cornstarch slurry (just a mix of 1 tsp cornstarch and 2 tsp water) about an hour before it’s done.
- Serve and enjoy: Ladle it into bowls and top with anything you like—extra cheese, green onions, or even a dollop of sour cream. Then, dig in!
Notes
Serving ideas for your cheesy creation
When serving this dish, I like to keep it simple with some fresh, herby toppings like chopped parsley or green onions for a little burst of freshness. It also pairs beautifully with a crisp green salad on the side, or you can serve it alongside some crusty bread to mop up that cheesy sauce.
For a fancier dinner party presentation, you can spoon the mixture into individual ramekins and broil them for a couple of minutes to get a golden, bubbly cheese crust on top. It’s an extra step, but so worth it!
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Dinner