Go Back
–+ servings
Looking down on a bowl of kielbasa and cheesy potatoes
Print Recipe
4.73 from 11 votes

Lazy Slow Cooker Kielbasa and Potato Casserole

Slow cooker kielbasa and potato casserole is a delicious and easy dinner. The perfect dish to make when you are out of ideas, time and energy. Just toss it all in and let your slow cooker work it's magic
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Brunch, dinner, lunch, Main Course
Cuisine: American
Keyword: Kielbasa and potato casserole, slow cooker kielbasa casserole
Servings: 6 servings
Calories: 622kcal
Author: The Lazy slow cooker

Equipment

Ingredients

  • 14 ounces kielbasa turkey kielbasa is my preference, but any will do
  • 32 ounces hash brown potates cut into small cubes, not shredded
  • 2½ cups shredded cheddar cheese, divided sharp cheddar works well
  • 1 cup chicken stock
  • ¼ cup powdered milk
  • 1½ tablespoon corn starch
  • ½ cup onion chopped/diced
  • 1 teaspoon garlic powder
  • ½ cup sour cream

Instructions

  • defrost potatoes in refridgerator if they are frozen,
  • slice kielbasa into 1" thick coins
    14 ounces kielbasa
  • mix together chicken stock, powdered milk, and corn starch.
    1 cup chicken stock, ¼ cup powdered milk, 1½ tablespoon corn starch
  • add kielbasa, potatoes, onion, garlic powder, and 2 cups cheese to slow cooker
    14 ounces kielbasa, 32 ounces hash brown potates, 2½ cups shredded cheddar cheese, divided, ½ cup onion, 1 teaspoon garlic powder
  • pour chicken stock mixture over slow cooker contents and stir briefly to combine
  • cover and cook on low for 3-5 hours.
  • check on your dish after about 3 hours. You can tell if your casserole is ready based on the potatoes. If they are still hard or crunchy, they need to cook longer. Once they are cooked, you should serve or turn your slow cooker down to warm. Overcooked potatoes will become mushy.
  • 15 - 20 minutes prior to serving, stir in sour cream. Sprinkle remaining shredded cheese and replace slow cooker cover allowing the cheese to melt.
    2½ cups shredded cheddar cheese, divided, ½ cup sour cream

Notes

note: I use a bullion product like Better Than Bouillon to make easy stock.  
My dish is generally ready to be served after 3.5 hours of cooking time.

Nutrition

Calories: 622kcal | Carbohydrates: 36g | Protein: 27g | Fat: 41g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 112mg | Sodium: 998mg | Potassium: 799mg | Fiber: 2g | Sugar: 4g | Vitamin A: 642IU | Vitamin C: 15mg | Calcium: 437mg | Iron: 3mg