This is genuinely one of those “toss and forget” crockpot meals that tastes wonderful!
I’m imagining it must be the combination of ingredients that makes this taste so good and the stock you use. If I’m not using a stock I make myself, then I like a richly flavored one. The one I find to have the best flavor is College Inn Bold. I also like Knorr Concentrated, but that’s becoming very hard to find lately.
Another great thing about this meal is it’s a complete meal. It reminds me very much of Slow Cooker Chicken & Vegetables–another delicious complete meal that I make.
When it comes to the potatoes in this meal, I don’t bother to peel them. First and foremost, it’s more work–and I look to eliminate that to make a recipe easier to make. Second, I think the potatoes look better with the skin in this casserole. Makes it look more “rustic.”
I used fresh green beans and kept them whole. Frozen would work well here too. The beans also develop a sweet and roasted flavor. That’s something that surprised me somewhat with the method of cooking.
Kielbasa is very tasty and will impart it’s flavor to the rest of the ingredients. It can be substituted with smoked sausage or even chorizo if you like a spicier taste.
- 14-16 oz kielbasa (fully cooked), sliced in ½-inch slices
- 3 large potatoes, cut in chunks (about 2.5-3 cups)
- 1 lb fresh green beans (or equivalent of whole frozen)
- ¾ cup chicken stock
- If using fresh green beans, cut off any stems.
- Place potatoes, kielbasa and green beans in a 4-6 quart slow cooker
- Pour stock over the top.
- Cover and cook on low 6-8 hours, high 3-5 hours.