Crockpot kielbasa, green beans and potatoes
The Southern slow cooker classic of smoked sausage, soft green beans and buttery potatoes that makes the whole house smell like Sunday.
- 420 min total
- 15 min hands-on
- Follow-a-recipe easy
- Serves 6
- About $2.92 a serving
- 620 calories
- Good the next day
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 6 servings.
- 2 lb red potatoes, about 6 medium
- 1 lb green beans
- 1 yellow onion
- 1 lb 12 oz smoked kielbasa, 2 packages
- 1 cup chicken broth
- 3 tbsp butter
From your pantry
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
Each serving has about 620 calories, 22 g protein, 38 g carbs and 44 g fat, and costs about $2.92 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No green beans? Frozen green beans work.
- No yellow onions? White onions or red onions work.
- No chicken broth? Vegetable broth or bone broth works.
- No butter? Ghee works.
Steps
Tap an underlined word for a quick explanation.
Cut the potatoes into 1½-inch chunks.
the stem ends off the green beans and snap them in half.
Trim. Trimming means cutting off the parts you don’t eat, like stem ends, tough bits or thick fat. It keeps chewy or bitter bits out of the finished dish.
How you’ll know: What’s left is the good part, with no dry ends, woody stems or thick white fat.
the onion.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
the kielbasa into 1-inch pieces.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Put the potatoes in the bottom of the slow cooker, then the onion and green beans, and the kielbasa on top.
Dolly’s tip: Potatoes take longest, so they go on the bottom where the heat and liquid are.Sprinkle the garlic powder, smoked paprika, salt and pepper over everything, pour in the broth, and dot the butter on top.
Cover and cook on low for 6 to 7 hours or high for 3 to 4, until a fork slides easily into the potatoes and everything is hot through.
Timer: 390 min
Dolly’s tip: The green beans come out soft and savory, the Southern way. That’s the point of this one.gently to coat everything in the buttery juices, then taste and add salt if it needs it.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Spoon into bowls with plenty of the juices.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
