Crockpot Kielbasa Sausage Recipe
There’s no fancy prep or obscure ingredients—just a few pantry staples and the trusty slow cooker doing all the heavy lifting.
Equipment
- Slow Cooker (Crockpot)
- Sharp Knife
- Cutting board
- Measuring cups and spoons
- Mixing Bowl
- Wooden spoon or spatula
- Colander (optional)
Ingredients
For the Sausage and Veggies
- 1 pound kielbasa sausage sliced into 1/2-inch pieces
- 4 medium red potatoes quartered
- 1 large onion sliced
- 3 cloves garlic minced
- 3 large carrots peeled and sliced
For the Sauce
- 1 cup chicken broth
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
Step 1: Prep Your Ingredients
- Wash and quarter the red potatoes so they cook evenly.
- Peel and slice the carrots into 1/4-inch thick pieces.
- Slice the onion into thin strips for balanced flavor throughout.
- Mince the garlic finely to release its aroma and flavor.
- Slice the kielbasa into 1/2-inch rounds for even cooking and easy serving.
- Pro Tip: Try to cut potatoes and carrots into similar sizes so they cook at the same rate and none end up mushy or underdone.
Step 2: Mix the Sauce
- In a medium bowl, combine chicken broth, brown sugar, ketchup, Dijon mustard, apple cider vinegar, smoked paprika, salt, and pepper.
- Whisk the mixture well until the sugar dissolves completely and the sauce is smooth and uniform.
- Pro Tip: Whisk continuously to prevent any lumps and make sure the flavors blend perfectly.
Step 3: Layer Ingredients in the Crockpot
- Begin by placing the quartered potatoes at the bottom of the slow cooker; they take the longest to cook.
- Add the sliced carrots and onions on top of the potatoes.
- Spread the minced garlic evenly over the veggies.
- Next, add the sliced kielbasa over the veggies in a single layer as much as possible.
Step 4: Pour the Sauce and Set to Cook
- Pour the prepared sauce evenly over the sausage and vegetables, making sure everything gets coated.
- Cover the crockpot with its lid.
- Cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours.
- Pro Tip: Resist the urge to lift the lid too often! Every time you do, heat escapes and can extend cooking time.
Step 5: Check for Doneness and Serve
- After cooking time is up, test the potatoes and carrots with a fork—they should be tender but not falling apart.
- Stir gently to combine everything and taste the sauce; adjust salt and pepper if needed.
- Serve hot, either straight from the crockpot or plated with a side of crusty bread or a fresh green salad.
Notes
Estimated Nutritional Value (per serving)
- Calories: ~350–400 kcal
- Protein: ~14–18g
- Carbohydrates: ~25–30g
- Fat: ~20–25g
- Fiber: ~3–4g
- Sugar: ~8–10g
- Sodium: ~900–1100mg