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When you want something tasty but super simple, throw together these Cheesy Potatoes with Kielbasa in your slow cooker. Pop everything in before you leave in the morning. Come back to your house smelling awesome. Great for those nights when you just want a filling meal but can't be bothered to fuss around.
Reasons You'll Love This
If your day’s packed and you’re beat, this dish has your back. Toss everything right into your slow cooker and let it do its thing. Frozen potatoes mean there’s no peeling or dicing to slow you down. Kids can’t say no to all the gooey cheese, and grown-ups get that sausage kick. Want something fresh? Toss a quick salad on the side.
Stuff You'll Need
- Cooking Spray: Keeps the slow cooker mess-free
- Green Onions: Just chop and scatter
- Colby Jack Cheese: About two cups, shredded
- Ranch Seasoning Packet: Use one for flavor
- Cream of Chicken Soup: One can does the trick
- Kielbasa: Any kind works, just grab one large link
- O'Brien Frozen Potatoes: Grab a bag, peppers included
Easy Cheesy Prep Guide
- Give it flavor:
- Open the ranch mix and sprinkle it in with everything else.
- Start it right:
- Mist your slow cooker with spray so nothing gets crusty on the sides.
- Dump potatoes:
- Pour those frozen potatoes straight in without defrosting.
- Layer sausage:
- Slice the kielbasa into nice rounds, not too chunky, then add to the crock.
- Add soup:
- Glop in your can of soup for the creamy part.
- Stir the lot:
- Give everything a big mix so potatoes get coated all over.
- Let it work:
- Put the lid on and set to low for five to six hours. Try not to keep opening the lid. Makes it cook faster.
- Time for cheese:
- When it’s cooked through, dump the cheese right over the top and let it get all gooey and melt in about five minutes.
- Last bits:
- Top with green onions, then dig in while it’s hot and cheesy.
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What Makes This Awesome
This fix is simple but turns out feeling special. The cheese melts right in, potatoes go all soft, and sausage gives everything a smoky vibe. You only wash one pot at the end. And leftovers? They're perfect when you reheat tomorrow.
Choose the Best Stuff
Pick frozen potatoes that already have peppers—they save extra work. Any kind of kielbasa does the job, but Polish types taste especially nice. Grate your own cheese if you can; it melts smoother than the shredded bags. Want a richer flavor? Swap in cream of mushroom soup instead of the chicken style.
No-Fuss Tips
Coat your pot well with spray or you’ll be chiseling cheese later. Chop your sausage to about the same size for even cooking. You mostly just leave it alone; hardly any need to stir. If there’s too much liquid on top, crack the lid just a touch. By hour five, your potatoes should be fork-tender.
Best Add-Ons
Toss together a green salad for a crisp bite. Some folks love a thick bread slice to mop up any cheesy sauce. Steamed broccoli is a solid match too. Put out hot sauce if you like a little punch. Want more veggies? Chunk in some extra peppers with your potatoes.
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Mix It Up Your Way
Trying to eat less salt? Grab a low-sodium soup instead. You can swap in chicken sausage or a different smoked variety if you want something new. More cheese is always a win—pile on extra at the end. Spice it your way by adding garlic or more seasoning. Do it how your crowd likes best.
Frequently Asked Questions
- → Can I use fresh potatoes?
Absolutely! Dice them into small, 1/2-inch cubes. Red potatoes are great for holding their shape, while russets get softer. Give them a good rinse; peeling is optional. For fresh spuds, add an extra 1/2 cup of liquid since they lack the moisture in frozen ones. Some people lightly boil them for 5 minutes before tossing them in. Just don’t cut them too big, or they’ll take longer to cook!
- → What other cheese works?
Plenty of choices! Sharp cheddar gives a bold flavor, and Monterey Jack melts like a dream. Want both? Mix 'em! Pepper Jack adds a spicy kick. Even Velveeta or American cheese can work—they make the dish super creamy. Freshly grated cheese melts best, so skip the pre-shredded stuff. If you love extra cheesiness, toss in some Velveeta chunks, but check the salt since some cheeses are saltier than others.
- → Can I make it without meat?
For sure! Plant-based sausages, like Beyond or Field Roast, work well—chop them up just like kielbasa. Or skip the meat entirely and go heavy on veggies like mushrooms, bell peppers, or even broccoli. Want a smoky hint? Try smoked tofu or add smoked paprika for extra flavor. With cheese and potatoes, it still feels hearty and satisfying.
- → How do I know it's done?
Check the potatoes by poking them with a fork—they should feel soft all the way through. The cheese should be fully melted and creamy. Cooking time is usually 4-6 hours on low or 2-3 hours on high, but every slow cooker is different. Keep an eye after the minimum time. If edges brown a bit, that's okay! If it looks too dry but the potatoes aren’t ready, add a splash of milk or broth. When it smells amazing, it’s pretty much good to go!
- → Good for freezing?
Yes, but the texture might shift a bit. Cool it down completely first. Pack single portions into freezer-safe containers so they’re easier to reheat later. It’ll stay good in the freezer for about a month. Thaw it in the fridge overnight. When reheating in the microwave or oven, go slow and stir often. Add a splash of milk if it seems dry. While fresh is better, freezing works for quick meals on busy days!
Conclusion
Like this? Next time, try a baked potato casserole with a crispy bacon topping. Or give kielbasa and veggie stew a go. You can even turn these flavors into a creamy, cheesy potato soup!