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Dump and Go Crockpot Cheesy Potatoes and Kielbasa Sausage - Cozy, Family-Friendly Comfort Food

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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6 servings

Ingredients
  

  • 1 to 1.5 pounds smoked kielbasa, sliced into 1/2-inch rounds
  • 32 ounces frozen diced hash brown potatoes (or 2.5 to 3 pounds peeled potatoes, diced small)
  • 1 medium yellow onion, diced
  • 1 can (10.5 ounces) condensed cream of chicken soup (or cream of mushroom)
  • 1 cup sour cream (full-fat recommended)
  • 2 cups shredded cheddar cheese (mild or sharp), divided
  • 1/2 cup low-sodium chicken broth (or milk for extra creaminess)
  • 2 tablespoons melted butter (optional but tasty)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (optional, enhances the smoky flavor)
  • 1/2 to 1 teaspoon kosher salt, to taste
  • 1/2 teaspoon black pepper
  • 2 green onions, thinly sliced, for garnish (optional)

Instructions
 

  • Prep the crockpot: Lightly spray the inside of your slow cooker with nonstick cooking spray for easy cleanup.
  • Mix the sauce: In a large bowl, whisk together cream of chicken soup, sour cream, chicken broth, melted butter, garlic powder, smoked paprika, salt, and pepper until smooth.
  • Add potatoes and onion: Stir the frozen hash browns and diced onion into the sauce until everything is well-coated.
  • Layer in the crockpot: Pour the potato mixture into the slow cooker. Fold in half of the shredded cheddar cheese. Top with sliced kielbasa.
  • Cook low and slow: Cover and cook on Low for 5–6 hours or on High for 2.5–3.5 hours, until the potatoes are tender and creamy. Avoid opening the lid too often.
  • Add more cheese: Sprinkle the remaining cheddar over the top during the last 10–15 minutes of cooking. Cover until melted.
  • Finish and serve: Taste and adjust seasoning if needed. Garnish with sliced green onions. Serve hot with a simple salad, steamed veggies, or crusty bread.