If you’re looking for a no-fuss meal that delivers big, comforting flavor, this slow cooker dish fits the bill. Kielbasa sausage and hearty potatoes turn sweet and savory in a delightful sauce, all while simmering away to perfection. The best part? You can set it in the morning and return in the evening to a soul-warming dinner that feels like a cozy hug.
Ingredients
- 1 pound kielbasa, sliced into 1/2-inch rounds
- 4 medium potatoes, cut into bite-size chunks (russet or Yukon gold work well)
- 1 large onion, thinly sliced
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 1/2 cup chicken or vegetable broth
- 1 teaspoon smoked paprika (optional for a smoky hint)
- Salt and pepper to taste
Instructions
Start by arranging the potato chunks and onion slices in the bottom of your slow cooker. Then layer in the sliced kielbasa on top. In a small bowl, stir together honey, Dijon mustard, and broth, mixing until the honey dissolves into a smooth sauce. Add the smoked paprika (if you wish to amp up the flavor) and a pinch each of salt and pepper, then pour this blend evenly over the kielbasa and potatoes.
Cover with the lid and cook on low for about 6 to 7 hours, or on high for 3 to 4 hours, until the potatoes are fork-tender and the kielbasa is plump and juicy. About midway through the cooking time, give everything a quick stir to ensure each bite is coated in that tangy honey-mustard goodness.
When ready, lift the lid and let the steam escape briefly. If you prefer a thicker sauce, you can remove about half a cup of the cooking liquid and whisk in a teaspoon of cornstarch, then stir it back into the slow cooker and let it thicken for around 15 minutes. This step is optional but creates a velvety coating on your potatoes and sausage.
With minimal prep and maximum comfort, this recipe makes a fantastic weeknight dinner or a hearty weekend meal. It’s perfect for anyone craving a cozy dish that doesn’t require too much hands-on time. If you’re watching your salt intake, choose a lower-sodium kielbasa or swap the broth for water.
You can even use different sausages, replace the potatoes with sweet potatoes for extra sweetness, or play around with herbs like thyme or rosemary. However you customize it, you’ll have a warm, satisfying bowl of goodness—no fancy techniques required.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
