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A close-up shot of the Crockpot Kielbasa Potatoes Green Beans in a rustic bowl, garnished with fresh parsley. This highlights the texture of the slow cooker sausage and potatoes.

Crockpot Kielbasa Potatoes Green Beans: The Easiest One-Pot Meal

This Crockpot Kielbasa Potatoes Green Beans is the ultimate easy and flavorful one-pot meal. Tender potatoes, smoky sausage, and crisp green beans slow-cooked to perfection in a savory garlic herb broth. Perfect for a busy weeknight dinner!
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 14 ounces kielbasa sausage sliced into 1/2-inch rounds
  • 1.5 pounds Yukon Gold or red potatoes cut into 1-inch cubes
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 12 ounces fresh green beans trimmed
  • 1.5 cups chicken broth low-sodium
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper freshly ground

Equipment

  • 1 6-Quart Slow Cooker
  • 1 Cutting Board
  • 1 Knife

Method
 

  1. Slice the kielbasa into ½-inch rounds. Wash and chop potatoes into 1-inch cubes. Dice the onion and mince the garlic.
  2. Place the sliced kielbasa, cubed potatoes, and diced onion in the bottom of a 6-quart slow cooker. Sprinkle with minced garlic, oregano, smoked paprika, salt, and pepper.
  3. Pour the chicken broth over the ingredients and stir to combine. Secure the lid and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until potatoes are tender.
  4. Stir in the trimmed green beans during the last 30 minutes of cooking. Continue to cook until the green beans are crisp-tender.
  5. Stir everything once more, taste and adjust seasoning if needed, and serve hot.

Notes

Tip 1: For extra flavor, you can sear the kielbasa slices in a skillet before adding them to the slow cooker.
Tip 2: Yukon Gold or red potatoes work best as they hold their shape well during slow cooking.
Tip 3: Store leftovers in an airtight container in the refrigerator for up to 4 days.