Crockpot Cheesy Potatoes and Kielbasa

Crockpot cheesy potatoes and kielbasa is basically the holy grail of comfort food dinners—tender, creamy potatoes loaded with smoky kielbasa sausage and enough melted cheese to make you question your life choices (in the best way possible). I’m talking about the kind of meal that fills your house with incredible aromas, satisfies everyone at the table, and somehow manages to taste like you spent hours cooking when you literally just dumped everything in a crockpot and walked away. This isn’t your basic “potatoes and sausage” situation; this is comfort food heaven that happens to be ridiculously easy to make.

I discovered this crockpot cheesy potatoes and kielbasa magic during one of those particularly brutal winter weeks when I needed something warming, filling, and foolproof. What started as a “let’s see what happens when I combine all my favorite comfort foods” experiment became our family’s most requested cold-weather meal. The best part? It’s practically impossible to mess up, uses ingredients you probably already have, and creates the kind of leftovers that people actually fight over.

Why This Crockpot Cheesy Potatoes and Kielbasa Will Save Your Winter

• Ultimate comfort food combination – Potatoes, cheese, and smoky sausage in one perfect dish • True set-and-forget meal – 10 minutes prep, then 6-8 hours of hands-off cooking • Budget-friendly powerhouse – Uses affordable ingredients to feed a crowd • Kid-approved comfort food – Even picky eaters demolish this dinner • Perfect for meal prep – Makes incredible leftovers and scales up beautifully

What You’ll Need (Ingredients)

For the Potato Base:

• 3 lbs Yukon Gold potatoes (1.4kg) – peeled and diced into 1-inch chunks
• 1 lb kielbasa sausage (450g) – sliced into ½-inch rounds
• 1 large onion, diced (about 2 cups)
• 3 cloves garlic, minced
• 1 bell pepper, diced (optional but adds great color)
• 2 cups chicken broth (480ml)

For the Cheesy Cream Sauce:

• 1 can cream of mushroom soup (10.75 oz/305g)
• 8 oz cream cheese, softened (225g) – room temperature is crucial
• 1 cup sour cream (240g)
• ½ cup heavy cream (120ml)
• 2 cups sharp cheddar cheese, shredded (200g)
• 1 cup mozzarella cheese, shredded (100g)
• 4 tbsp butter (60g)

For Seasoning and Flavor:

• 2 tsp paprika – smoked paprika if you have it
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 2 tsp salt (adjust to taste)
• 1 tsp black pepper
• ¼ tsp cayenne pepper (optional)

For Garnish and Serving:

• ¼ cup fresh chives, chopped
• Extra cheese for topping
• Crushed red pepper flakes (optional)
• Fresh cracked black pepper

Essential Equipment

• 6-8 quart slow cooker (minimum)
• Sharp knife and cutting board
• Large skillet (optional for browning)
• Measuring cups and spoons
• Large spoon for stirring
• Can opener

Step-by-Step Instructions for Perfect Crockpot Cheesy Potatoes and Kielbasa

Prep Your Ingredients (10 Minutes!)

1. Prep potatoes – Peel and dice potatoes into roughly 1-inch chunks. Try to keep them uniform for even cooking throughout the long cook time.
2. Slice kielbasa – Cut kielbasa into ½-inch thick rounds. You can brown them in a skillet first for extra flavor, but it’s not necessary.
3. Dice aromatics – Chop onion and bell pepper (if using) into bite-sized pieces. Mince garlic or use pre-minced if you’re feeling lazy.

Layer for Slow Cooker Success

4. Add potatoes first – Place diced potatoes in the bottom of your crockpot. They need the most cooking time, so they go where it’s hottest.
5. Layer sausage and vegetables – Add sliced kielbasa, diced onion, bell pepper, and garlic over the potatoes. Distribute evenly for best flavor throughout.
6. Add broth and seasonings – Pour chicken broth over everything and sprinkle with paprika, garlic powder, onion powder, thyme, salt, pepper, and cayenne.

Create the Creamy Base

7. Mix soup and cream cheese – In a medium bowl, whisk together cream of mushroom soup and softened cream cheese until smooth. This prevents lumps in your final dish.
8. Add to crockpot – Pour the soup mixture over the potatoes and sausage. Don’t stir yet—layering helps everything cook evenly.
9. Cover and cook – Put the lid on and cook on LOW for 6-8 hours or HIGH for 3-4 hours. Don’t lift the lid unnecessarily!

Finish with Cheesy Perfection

10. Check potato tenderness – Potatoes should be fork-tender and starting to break down when done. If not quite there, give it another 30 minutes.
11. Add dairy magic – In the last 30 minutes, stir in sour cream, heavy cream, and butter until well combined and heated through.
12. Melt in cheese – Gradually stir in cheddar and mozzarella cheese until completely melted and creamy. Turn heat to low once cheese is added.

Serve Like a Pro

13. Let it rest – Turn off heat and let the dish rest for 5-10 minutes. This helps everything set up and prevents molten cheese burns.
14. Taste and adjust – Sample and adjust seasoning if needed. You might want more salt, pepper, or even a splash of hot sauce.
15. Garnish beautifully – Serve in bowls topped with fresh chives, extra cheese, and freshly cracked black pepper.

Smart Variations and Flavor Boosters

Different sausage options: Try andouille, bratwurst, or even chicken sausage for different flavor profiles.

Vegetable additions: Corn kernels, diced carrots, or frozen peas add nutrition and color.

Spicy version: Add diced jalapeños or use spicy kielbasa for heat lovers.

Cheese variations: Try pepper jack, Gouda, or smoked cheddar for different flavor profiles.

Herb upgrades: Fresh rosemary, sage, or parsley add brightness at the end.

Pro Tips for Crockpot Cheesy Potatoes Success

• Cut potatoes uniformly – Even-sized pieces cook at the same rate, preventing some being mushy while others are undercooked.

• Don’t skip softening cream cheese – Cold cream cheese creates lumps that never smooth out no matter how much you stir.

• Layer ingredients properly – Potatoes on bottom, then sausage and vegetables, then liquids for best cooking results.

• Add cheese at the end – High heat makes cheese grainy. Keep temperature low when adding cheese.

• Let it rest – Those final 5-10 minutes help everything set up properly for serving.

Common Mistakes That’ll Mess Up Your Comfort Food

Cutting potatoes too small – Tiny pieces turn to mush during long cooking. Keep them substantial.

Using cold cream cheese – This creates lumps that won’t smooth out and ruins the creamy texture.

Adding cheese too early – Cheese can become grainy if cooked too long on high heat.

Lifting the lid constantly – Every peek releases heat and extends cooking time significantly.

Not seasoning enough – This dish needs generous seasoning to flavor all those potatoes properly.

Storage and Make-Ahead Magic

Storage: This crockpot cheesy potatoes and kielbasa keeps for 4-5 days in the fridge and somehow tastes even better reheated.

Freezing: The dairy makes it tricky to freeze, but it can be done for up to 2 months. Expect some separation when thawed—just stir when reheating.

Reheating: Heat gently on stovetop or in microwave, stirring frequently. Add a splash of broth if it seems too thick.

Make-ahead prep: Prep all vegetables and sausage the night before. In the morning, just layer everything in the crockpot.

Perfect Winter Comfort Pairings

This crockpot cheesy potatoes and kielbasa pairs beautifully with:

• Simple green salad with vinaigrette to cut through the richness
• Steamed broccoli or green beans for some color and nutrition
• Crusty bread or dinner rolls for sopping up that creamy sauce
• Sauerkraut or pickles for tangy contrast to the rich flavors
• Cold beer or hearty red wine for adult beverage pairings

Nutritional Info (Per Serving, Serves 8)

Real talk about this indulgent comfort food

• Calories: 485
• Protein: 22g
• Carbohydrates: 32g
• Fat: 30g
• Fiber: 4g
• Calcium: 25% daily value
• Vitamin C: 20% daily value

Crockpot Cheesy Potatoes and Kielbasa

The Crispy Chef

This crockpot cheesy potatoes and kielbasa recipe is the ultimate winter comfort food: creamy Yukon Gold potatoes, smoky kielbasa sausage, and loads of melted cheese in a rich, savory sauce — all made effortlessly in your slow cooker.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 10 minutes mins

Course Dinner

Cuisine American

Servings 8 servings

Calories 485 kcal

Equipment

• 6-8 quart slow cooker
• Sharp knife and cutting board
• Large skillet (optional for browning)
• Measuring cups and spoons
• large spoon
• can opener

Ingredients

  

1x2x3x

• 3 lbs Yukon Gold potatoes, peeled and diced
• 1 lb kielbasa sausage, sliced into rounds
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced (optional)
• 2 cups chicken broth
• 1 can cream of mushroom soup (10.75 oz / 305g)
• 8 oz cream cheese, softened
• 1 cup sour cream
• 1/2 cup heavy cream
• 2 cups sharp cheddar cheese, shredded
• 1 cup mozzarella cheese, shredded
• 4 tbsp butter
• 2 tsp paprika (smoked if available)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 2 tsp salt (adjust to taste)
• 1 tsp black pepper
• 1/4 tsp cayenne pepper (optional)
• 1/4 cup fresh chives, chopped (for garnish)
• Extra cheese for topping
• Crushed red pepper flakes (optional)
• Fresh cracked black pepper (to serve)

Instructions

 

• Peel and dice potatoes into 1-inch chunks. Slice kielbasa into ½-inch rounds. Dice onion, bell pepper, and mince garlic.
• Add diced potatoes to bottom of crockpot. Layer kielbasa, onion, bell pepper, and garlic on top.
• Pour in chicken broth and sprinkle with paprika, garlic powder, onion powder, thyme, salt, pepper, and cayenne.
• Whisk cream of mushroom soup and softened cream cheese together until smooth. Pour over mixture in crockpot without stirring.
• Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours until potatoes are fork-tender.
• In the final 30 minutes, stir in sour cream, heavy cream, and butter. Let it heat through.
• Gradually stir in cheddar and mozzarella cheese. Keep on low until melted and creamy.
• Turn off heat. Let rest 5–10 minutes. Taste and adjust seasoning. Garnish with chives, pepper, and extra cheese if desired.

Notes

Use Yukon Gold potatoes for creamy texture that holds shape. Always soften cream cheese before mixing. Add cheese near the end to avoid grainy sauce. Brown kielbasa first for deeper flavor if time allows. Make ahead-friendly and even better the next day.

Nutrition

Calories: 485kcalCarbohydrates: 32gProtein: 22gFat: 30gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 95mgSodium: 980mgPotassium: 920mgFiber: 4gSugar: 5gVitamin A: 950IUVitamin C: 20mgCalcium: 250mgIron: 2.4mg

Keyword cheesy potatoes, comfort food crockpot, easy family dinner, slow cooker kielbasa

Tried this recipe?Mention @Thecrispycheff or tag #Thecrispychef!

Your Most Important Questions About This Comfort Classic

Q: Can I use different types of potatoes? A: Yukon Gold are ideal because they hold their shape and get creamy. Russets work but can get gummy. Avoid waxy potatoes like red potatoes for this dish.

Q: What if my dish is too thick/thin? A: Too thick? Add warm chicken broth gradually. Too thin? Let it cook uncovered for 30 minutes to reduce, or mix cornstarch with cold water and stir in.

Q: Can I make this crockpot cheesy potatoes and kielbasa without the cream soup? A: You can substitute with a roux made from butter, flour, and broth, but the canned soup adds convenience and consistent flavor.

Q: How do I prevent the cheese from being grainy? A: Keep heat on low when adding cheese, make sure cream cheese is fully softened, and add cheese gradually while stirring constantly.

Q: Can I prep this completely the night before? A: You can layer everything except the dairy ingredients and refrigerate in the crockpot insert. Add dairy in the final 30 minutes for best texture. FYI, add 30 minutes to cooking time if starting cold.