Crockpot Kielbasa and Green Beans
This crockpot kielbasa and green beans dinner is the kind of recipe I turn to when weeknights are busy but I still want something hearty and homey on the table. It combines smoky sausage, tender baby potatoes, and crisp-tender green beans all cooked low and slow so the flavors meld without fuss. If you want a vegetable side with a touch of sweetness alongside this, try a companion like honey-glazed carrots and green beans for a colorful plate.
Why you’ll love this dish
This recipe is a weeknight winner: one pot, minimal prep, and big flavor. The kielbasa gives savory, smoky depth while the potatoes soak up the broth and butter; green beans add a bright, fresh contrast. It’s also very forgiving—swap canned green beans if fresh aren’t available, or use whatever smoked sausage you have on hand.
“Simple ingredients, cozy result—this fed a hungry family with almost no cleanup.”
If you appreciate classic Southern-style sides you can pair with this, consider inspiration from Fresh Southern Green Beans with Bacon to add a smoky, bacon-forward option to the table.
Step-by-step overview
Start by prepping everything—slice the kielbasa, trim the beans, halve the potatoes, and chop the onion. Layer the ingredients in the crockpot, season, add chicken broth and butter, then cook low and slow. A gentle stir halfway through helps even cooking. Finish with parsley and a sprinkle of Parmesan if you like a touch of brightness.
What you’ll need
- 1 lb (450 g) kielbasa or smoked sausage, sliced into 1-inch pieces
- 1 lb (450 g) fresh green beans, trimmed (or 2 cans (15 oz) green beans, drained)
- 1 lb (450 g) baby potatoes, halved (red or yellow potatoes work well)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup (240 ml) chicken broth (low-sodium)
- 2 tablespoons butter, cut into pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika (optional)
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
For garnish (optional): - 1 tablespoon fresh parsley, chopped
- 1 tablespoon grated Parmesan cheese
Notes and substitutions: use smoked turkey sausage for a lighter option, swap Yukon or fingerling potatoes if baby potatoes aren’t available, and canned green beans are fine in a pinch. If you make lots of crockpot meals, you’ll recognize common pantry overlap with recipes like crockpot chicken and gravy.
Step-by-step instructions
- Prepare the ingredients: slice the kielbasa into 1-inch rounds, trim the green beans, halve the potatoes, chop the onion, and mince the garlic.
- Layer the crockpot: add the sliced kielbasa, green beans, potatoes, and chopped onion in an even layer.
- Season: sprinkle the minced garlic, garlic powder, onion powder, smoked paprika (if using), salt, and black pepper over the top.
- Add liquid and fat: pour the chicken broth over the ingredients and dot the surface with the butter pieces.
- Cook: cover and cook on low for 6–7 hours or on high for 3–4 hours, until the potatoes are tender and everything is cooked through.
- Stir once halfway through cooking to promote even heat and seasoning distribution.
- Finish and serve: gently stir the finished dish, then sprinkle with chopped parsley and grated Parmesan if desired.
Best ways to enjoy it
Serve this straight from the crockpot for casual family meals. Pair it with crusty bread to mop up juices or a simple green salad for freshness. For a heartier spread, place this alongside roasted vegetables or a creamy coleslaw. If you like richer mains, it pairs nicely with dishes such as garlic parmesan crockpot chicken and potatoes for a comforting multi-dish dinner.
Storage and reheating tips
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently on the stovetop over medium-low heat with a splash of broth or in the microwave in 1-minute bursts until heated through. To freeze, cool completely, then transfer to freezer-safe containers for up to 2 months—thaw overnight in the fridge before reheating. Always reheat to an internal temperature of 165°F (74°C) for food safety.
Helpful cooking tips
- Cut potatoes uniformly so they finish at the same time.
- If you prefer firmer green beans, add them for the last 1–2 hours on low or the last 30–40 minutes on high.
- Use low-sodium broth so you can control the salt. Taste near the end and adjust seasoning.
- For extra browning on the kielbasa, quickly sear slices in a hot skillet before adding to the crockpot. A glazing idea for root vegetables can be adapted from a technique used in honey glazed carrots and green beans—a little sugar or honey and high heat at the end will caramelize vegetables nicely.
Creative twists
- Swap kielbasa for andouille or chorizo for a spicier profile.
- Make it vegetarian: replace kielbasa with smoked tempeh or a hearty mushroom mix and use vegetable broth.
- Add a splash of apple cider vinegar or lemon juice at the end to brighten the dish.
- Stir in a handful of halved cherry tomatoes in the last 20 minutes for a pop of acidity and color.
- Top with toasted breadcrumbs or crushed crackers for texture.
Common questions
Q: Can I use frozen green beans?
A: Yes. Add frozen green beans for the last 60–90 minutes on low or 30–40 minutes on high to avoid overcooking.
Q: Is it okay to brown the kielbasa first?
A: Absolutely. Browning adds flavor and texture but isn’t required—browning on the stovetop for 3–4 minutes per side will enhance the dish.
Q: Can I cut the recipe in half or double it?
A: You can halve it for a smaller slow cooker or double it for a larger cooker, but avoid overfilling—leave about an inch of headroom to ensure even cooking.
Q: How do I keep the potatoes from falling apart?
A: Choose waxy potatoes (red or yellow) and cut them into uniform halves. Cooking on low helps them hold shape better than very long high-heat cooking.
Q: Can I make this on the stove or in the oven instead?
A: Yes. Simmer on the stove in a covered pot for about 30–40 minutes, or bake in a covered Dutch oven at 375°F (190°C) for 35–45 minutes, checking for potato doneness.
Crockpot Kielbasa and Green Beans
Ingredients
Method
- Slice the kielbasa into 1-inch rounds, trim the green beans, halve the potatoes, chop the onion, and mince the garlic.
- Add the sliced kielbasa, green beans, potatoes, and chopped onion in an even layer in the crockpot.
- Sprinkle the minced garlic, garlic powder, onion powder, smoked paprika (if using), salt, and black pepper over the top.
- Pour the chicken broth over the ingredients and dot the surface with the butter pieces.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the potatoes are tender and everything is cooked through.
- Stir once halfway through cooking to promote even heat and seasoning distribution.
- Gently stir the finished dish, then sprinkle with chopped parsley and grated Parmesan if desired.
