Crockpot Sausage, Sauerkraut and Potatoes
This easy Crockpot Sausage, Sauerkraut and Potatoes recipe combines smoky kielbasa, tender potatoes, and tangy sauerkraut for a hearty, comforting slow cooker dinner with minimal prep.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Dinner, Main Course
- Method: Slow Cooker
- Cuisine: American, German-Inspired
Ingredients
2 lb smoked kielbasa sausage, sliced into 1/2-inch rounds
1 1/2 lb Yukon Gold or baby potatoes, cut into bite-sized pieces
24–28 oz sauerkraut, with some liquid
1 medium yellow onion, thinly sliced
3/4 cup low-sodium chicken broth
2 tbsp unsalted butter, cut into small pieces
1 tbsp Dijon mustard
2 cloves garlic, minced
1 tsp caraway seeds (optional)
1/2 tsp smoked paprika
1/2 tsp black pepper
1 tsp brown sugar (optional)
Salt, to taste
2 tbsp fresh parsley, chopped (optional)
Instructions
1. Wash and cut the potatoes. Slice the sausage and onion.
2. Layer potatoes, onion, garlic, and sauerkraut in a 6-quart slow cooker.
3. Add sausage, broth, butter, mustard, and seasonings.
4. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until potatoes are fork-tender.
5. Stir gently, adjust seasoning, garnish with parsley, and serve warm.
Notes
Use Yukon Gold potatoes for a creamy texture that holds its shape.
Drain some sauerkraut liquid for a milder flavor.
Brown the kielbasa before slow cooking for extra flavor, if desired.
Add sliced apples or carrots for variation.
Refrigerate leftovers in an airtight container for 3–4 days.
Freeze for up to 2–3 months for best quality.
Reheat leftovers to 165°F (74°C).
Nutrition information is an estimate and varies by ingredients and serving size.