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Kielbasa, green beans and potatoes blend together to make this wonderful and comforting casserole–and the slow cooker does all the work!
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.
Watch The Video
The Recipe
Kielbasa Green Bean and Potato Casserole
Ingredients
- 14-16 oz kielbasa fully cooked, sliced in 1/2-inch slices
- 3 large potatoes cut in chunks (about 2.5-3 cups)
- 1 lb fresh green beans or equivalent of whole frozen
- 3/4 cup chicken stock
Instructions
- 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.
Nutrition
Liz says
Yum – thank you. Happy Mother’s Day
Judith Hanneman says
Happy Mother’s Day to you too Liz–make sure you get treated royally today!!! <3
Theodora Snyder says
This is delicious. We put freshly chopped green onions from the garden (raw) and diced tomatoe over the top. Wow. A family favorite.
Judith Hanneman says
Those are great additions!!
B Zappin says
There’s no way u can get potatoes and meat to have that nice browning look in a crock first !!!!
Judith Hanneman says
You sure can–I cook on high and make sure I stir periodically. And for regular meat, I ALWAYS brown first and deglaze the pan and use the liquid. Things won’t brown if you use too much liquid and that’s the mistake a lot of people make.