Enjoy a savory one-pot meal that’s as comforting as it is easy—I love how the smoky sausage blends with fresh veggies in the slow cooker.

Crockpot Kielbasa and Green Beans: A Flavorful Delight

Short description

I bring together sliced kielbasa, crisp green beans, tender baby potatoes, and aromatics in the crockpot, simmered in broth and spices. It’s effortless to prep and full of homestyle flavor.

Why You’ll Love This Recipe

I love this recipe because it’s a set-and-forget meal that still feels special. The kielbasa infuses everything with smoky richness while the green beans and potatoes absorb all the savory juices. It’s hearty, minimal in dishes, and perfect for busy days or cozy dinners.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Kielbasa or smoked sausage, sliced
Fresh green beans, trimmed
Baby or red/yellow potatoes, halved
Onion, chopped
Garlic, minced
Chicken broth
Butter or olive oil
Garlic powder, onion powder
Smoked paprika (optional)
Salt & black pepper
Fresh parsley and Parmesan (optional garnish)

directions

Prepare the ingredients. I slice the kielbasa into 1″ pieces, trim and snap the green beans, halve the potatoes, chop the onion, and mince garlic.
Layer in crockpot. I add kielbasa first, then green beans, potatoes, onion, and garlic.
Season. I sprinkle garlic powder, onion powder, smoked paprika, salt, and pepper over top, pour in broth, and dot little pats of butter or drizzle oil.
Cook. I set my crockpot on low for about 6 hours (or high for 3–4 hours) until potatoes are tender.
Serve. I gently stir and garnish with parsley and Parmesan if I like, then serve it hot—great on its own or over noodles or rice.

Servings and timing

Servings: About 6 servings
Prep time: ~10 minutes
Cook time: 4–6 hours on low or 2–4 hours on high

Variations

Spicy: I use hot kielbasa or add red pepper flakes.
Cheesy: I stir in cheddar before serving for a melty twist.
Cajun twist: I swap standard seasoning for a Cajun blend.
Veggie medley: I toss in carrots, corn, or bell peppers for variety.
Herb finish: I finish with a handful of fresh thyme or rosemary.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, I gently warm it on the stove or microwave until heated through. This dish reheats beautifully. I can also freeze it by letting it cool first, then storing it in freezer-safe containers. It keeps well for up to 2 months—just thaw overnight and reheat gently.

FAQs

1. Can I use canned or frozen green beans?

Yes. If I use canned, I add them in the last 30 minutes of cooking to avoid overcooking. Frozen green beans can go in from the start.

2. What potatoes work best?

I prefer baby, red, yellow, or Yukon Gold potatoes because they hold up well. Larger potatoes also work—I just make sure to cut them into even pieces.

3. Can I substitute kielbasa with other sausage?

Absolutely. Any smoked sausage works—even chicken or plant-based varieties. I just adjust seasoning if needed.

4. How do I prevent mushy potatoes?

I make sure to cut them into uniform pieces and avoid overcooking. Cooking on high for 3–4 hours or low for 6 hours works perfectly.

5. Can I make this on the stovetop or in an Instant Pot?

Yes. On the stovetop, I brown the sausage, add everything else, and simmer until potatoes are tender. In an Instant Pot, I cook on high pressure for about 12 minutes.

Conclusion

I’ve found this Crockpot Kielbasa and Green Beans dinner to be a go-to for busy nights and cozy evenings. It’s no-fuss, full of flavor, and adapts beautifully to whatever I have on hand. I love how it reheats well, and the leftovers often taste even better. Give it a try—I think you’ll find it just as comforting and delicious!