10 Slow Cooker Kielbasa Dinners You’ll Want Every Week

Sometimes I swear my slow cooker feels like my second brain. Especially in summer. When you want something delicious, but you absolutely don’t want to cook. When your day’s booked start to finish—garden chores, raspberries to pick, canning, weeding… and somehow, your family still expects dinner. That’s where kielbasa comes in.

We pretty much always keep some in the fridge. Just slice it, toss it in the slow cooker with whatever’s around—potatoes, cabbage, lentils, rice, sweet potatoes—and boom, dinner makes itself.

This collection features 10 recipes Slow Cooker Kielbasa that we actually cook every week. Not “sometimes.” Not “for the article.” But really, truly, at home.

Some recipes are almost like street food, others are warm and homey. But we have tested them all dozens of times.

1. Slow Cooker Kielbasa with Potatoes and Onion Gravy

This is one of those “just toss everything in and forget it” meals. You get this soft, rich onion gravy at the end that practically begs to be wiped up with a chunk of bread.

I remember one rough day when we were both totally wiped out. I threw some potatoes, kielbasa, and an onion into the slow cooker. That’s it. When we got back from the garden — dinner was ready. And since then, this meal shows up in our house a lot.

What You’ll Need:

• 1 lb kielbasa (about 450 g) — we like it smoked or semi-smoked
  
• 1½ lbs potatoes (around 700 g), cut into big chunks
  
• 1 large onion, sliced into half-moons
  
• 2 tbsp butter or oil (whichever you have on hand)
  
• 1 cup broth (mushroom, chicken, or veggie)
  
• 1 tsp dried thyme
  
• 1½ tbsp cornstarch + 2 tbsp water — for the gravy
  
• Salt and pepper, to taste
  

If you still don’t have a solid slow cooker, here’s the one we’ve used for three years now: Crock-Pot 7-Quart Oval Manual Slow Cooker

How to Make It:

1. Heat a skillet and sear the kielbasa for 2–3 minutes until it’s lightly browned. It gives that home-cooked flavor that just can’t be faked. You can skip this step… but I wouldn’t.
   
2. Transfer the kielbasa to your slow cooker.
   
3. Add the potatoes and onions.
   
4. Sprinkle with thyme, salt, and pepper.
   
5. Pour in the broth — but don’t stir! Let everything stay layered.
   
6. Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are fork-tender.
   
7. 20 minutes before it’s done, mix the cornstarch and water, pour it into the slow cooker, and stir gently. The gravy will start to thicken.
   
8. Optional: Stir in a bit of cream (¼ cup) or a spoonful of sour cream at the end for a smooth, velvety finish.
   

How to Serve It:

We almost always pair it with some green peas or a basic cabbage salad. And always — a big slice of dark rye bread. Because when there’s gravy… there better be bread.

I’m telling you, this kielbasa and potato dish with onion gravy is going to become a regular in your kitchen. And the best part? It’s super seasonal: throw in some green onions in spring, fresh dill in summer, or even apple slices in fall for a sweet little twist.

2. Sweet and Spicy Pineapple Sausage (Crockpot)

Sweet pineapple, a bold sauce, a little heat, and juicy smoked kielbasa that just falls apart… oh yes. This is our ultimate lifesaver meal when we’re tired, craving something different, but don’t want to spend hours in the kitchen.

It’s amazing how a few simple ingredients can give you such a rich, layered flavor! This is one of those dishes that makes guests think you spent all day cooking. But nope—you just tossed everything in the slow cooker and went on with your life.

What You’ll Need:

• 1 lb kielbasa (about 450 g), sliced into rounds
  
• 1 can pineapple chunks in juice (20 oz / ~560 g), do not drain the juice
  
• ½ cup ketchup
  
• 2 tbsp soy sauce
  
• 2 tbsp honey or brown sugar
  
• 1 tsp red pepper flakes (adjust to taste)
  
• 1 tsp apple cider vinegar
  
• 1 garlic clove, minced
  
• ½ tsp ground ginger
  
• Salt — to taste

To boost the flavor, we love using Primal Kitchen Organic Unsweetened Ketchup — no sugar, but bold tomato flavor.

How to Make It:

1. Place the sliced kielbasa in the slow cooker.
   
2. Pour the entire can of pineapple chunks with the juice over the sausage.
   
3. In a small bowl, mix ketchup, soy sauce, honey, vinegar, garlic, ginger, and chili flakes. Taste the sauce—it should be sweet with a little kick.
   
4. Pour the sauce over the kielbasa and pineapple.
   
5. Cook on LOW for 4–5 hours or HIGH for 2–3 hours. Stir gently halfway through if you can.
   
6. If you want the sauce thicker, mix 1 tsp cornstarch with 2 tbsp water, and stir it in about 20 minutes before serving.
   

Best served with white jasmine rice, which soaks up the sauce and becomes a masterpiece of taste. Sometimes we make the rice with a bit of coconut milk—and just like that, it feels like dinner from a street stall in Hawaii.

You can also serve it with a fresh cucumber and mint salad if you’re in the mood for something light and cooling.

3. Kielbasa and White Bean Soup

This soup is a total all-rounder. In summer, it’s light but filling, gives you energy, and doesn’t weigh you down — just the kind of food that keeps you going without getting in the way. Best part? It basically cooks itself, which matters a lot when it’s hot out. We often make it at the beginning of the week and take it with us in a thermos to the garden or on the road.

We first made it after a trip to Oregon, where I picked up some smoked kielbasa, white beans, and a big bunch of fresh parsley at the farmers market. Got home, threw it all in the pot — and voilà, lunch cooked itself while we were putting up a pea trellis.

What You’ll Need:

• 1 lb kielbasa (about 450 g), sliced into half-rounds
  
• 2 cans white beans (15 oz / ~425 g each), cannellini or navy beans, drained and rinsed
  
• 1 large carrot, finely chopped
  
• 2 celery stalks, chopped
  
• 1 onion, finely diced
  
• 3 garlic cloves, minced
  
• 4 cups chicken or veggie broth
  
• 1 tsp dried thyme
  
• ½ tsp smoked paprika
  
• 1 bay leaf
  
• Salt and pepper, to taste
  
• Fresh parsley, for serving
  

How to Make It:

1. Sear the kielbasa for 2–3 minutes until lightly browned — optional, but worth it.
   
2. Add all the veggies, beans, and sausage to the slow cooker.
   
3. Add the spices and broth, then drop in the bay leaf.
   
4. Cook on LOW for 6–8 hours or HIGH for 3–4 hours, until everything is tender.
   
5. About 20 minutes before it’s done, remove the bay leaf. If you want a thicker texture, mash some of the beans with a spoon — it’ll still taste light and summery.
   
6. Taste and adjust seasoning. You can also stir in a splash of lemon juice or chopped dill right at the end.
   

Serve it with fresh bread, room-temperature soup, and a big handful of herbs on top. I like to slice up some green onions, and Lindy crumbles crispy bacon over hers — for that contrast in texture.

If we’re having it for dinner, we sometimes add a soft-boiled egg to the bowl and drizzle a little olive oil over the top.

4. BBQ Kielbasa with Brown Sugar in Slow Cooker

This is one of those meals where there’s zero rush. Just a hot evening, a lazy dinner, and these tender kielbasa slices glazed in sticky caramelized BBQ sauce.

In our house, we call this recipe “the backyard classic.” Because it never fails, everyone loves it. Because it takes just four ingredients and works perfectly when the fridge is nearly empty but surprise guests show up after the beach.

What You’ll Need:

• 2 lb kielbasa (900 g), sliced into rounds
  
• 1½ cups BBQ sauce (any brand you like)
  
• ½ cup brown sugar
  
• 1 tbsp Dijon mustard (regular mustard works too)
  
• Optional: a pinch of chili flakes or smoked paprika
  

How to Make It:

1. Add the sliced kielbasa to your slow cooker.
   
2. In a separate bowl, mix together the BBQ sauce, brown sugar, and mustard. Stir until the sugar dissolves.
   
3. Pour the sauce over the kielbasa and toss to coat everything well.
   
4. Cook on LOW for 3–4 hours or HIGH for 1½–2 hours.
   
5. About 15 minutes before it’s done, give it another gentle stir — the sauce should be thick, glossy, and just starting to caramelize.
   

How to Serve It:

There are two ways — and both are great.
First: appetizer style — serve it in a bowl with toothpicks, like a warm summer snack next to grilled corn or potato salad.

Second: dinner style — on a bed of steamed rice or sweet potato mash. Add a cucumber salad on the side, and boom — dinner’s done.

Oh — and you can totally make it into a sandwich! Slice open a bun, pile in those caramelized sausage bites, a bit of crunchy lettuce… and there you go.

5. Kalbasa and Cabbage Stew (Set-It-and-Forget-It)

Tender cabbage, bold kielbasa, tangy vinegar, a hint of sugar, a bit of garlic… all simmering together like they’ve known each other forever. Meanwhile, you’re just living your life — planting seedlings, driving to town, reading in a hammock. And dinner? Already on its way.

I love this recipe because there’s no rushing, no standing by the stove, no overcooking. The cabbage stays structured but melts on your fork. And the smell… The house smells like comfort. Even in summer.

What You’ll Need:

• 1 lb kielbasa (450 g), sliced into rounds
  
• 1 small head of cabbage (~2 lbs / 900 g), thinly sliced
  
• 1 large onion, sliced into half-moons
  
• 1 large carrot, shredded or julienned
  
• 2 tbsp apple cider vinegar
  
• 1 tbsp brown sugar
  
• 1 tsp grainy mustard or Dijon
  
• 1 tsp salt + black pepper to taste
  
• ¼ cup water or veggie broth
  
• Optional: ½ tsp caraway seeds, 1 bay leaf
  

If you’re tired of chopping cabbage by hand, try the OXO Good Grips Mandoline Slicer. We’ve had ours for 5 years — still going strong.

How to Make It:

1. Prep the sausage. Slice and sear it in a dry skillet for 3–4 minutes. Totally optional, but trust me — that crisped kielbasa flavor adds 100 points. Plus, the sausage holds its shape better during long cooking.
   
2. Layer everything in the slow cooker. Start with the onions and carrots, then pile on the cabbage, and finally the kielbasa on top. Don’t stir — let the veggies steam and soften from the bottom up.
   
3. Make the dressing. Mix together the vinegar, water, sugar, mustard, salt, pepper — and if using, the caraway and bay leaf. Pour this mix right over the cabbage.
   
4. Cook on LOW for 6–7 hours or HIGH for 3–4 hours. Don’t lift the lid for the first 3 hours — let that moisture stay where it belongs.
   
5. 30 minutes before it’s done, stir gently. The cabbage will have softened down, the flavors will meld, and the sauce will start to deepen. Taste it — maybe a bit more salt or vinegar if you want a little extra punch.
   
6. Let it rest on “warm” for 15 minutes so the stew thickens and the flavor settles in even more.
   

My favorite way to serve this? In a bowl, with a spoon, and a big chunk of rye bread toasted up in a skillet with butter.
Lindy sometimes adds a spoonful of sour cream on top — the cabbage turns silky and the sauce almost creamy. And if there’s leftover mashed potatoes from yesterday? That’s the perfect base for this stew.

6. Crockpot Sausage and Lentils

If you’ve ever had real countryside-style lentils somewhere in the heart of France — the kind that simmer with onions, carrots, and smoked sausage — you’ll get it.
But if you haven’t — no worries. This recipe does the same thing, just slower and right at home while you’re off doing other stuff.

It’s not quite a soup, not quite a stew, not quite porridge — it’s something in between. Very filling, but not heavy. And the best part? It’s packed with protein, fiber, and that good full feeling that doesn’t leave you sluggish — just satisfied.

What You’ll Need:

• 1 lb kielbasa (450 g), sliced
  
• 1 cup green lentils (about 200 g), rinsed
  
• 2 carrots, finely chopped
  
• 1 onion, finely diced
  
• 2 garlic cloves, minced
  
• 2 celery stalks, chopped
  
• 4 cups broth (veggie or chicken)
  
• 1 bay leaf
  
• 1 tsp thyme or Italian seasoning
  
• Salt and pepper, to taste
  
• 1 tsp vinegar (at the end), optional
  

How to Make It:

1. Sear the sausage. Just a quick 3-minute browning in a dry skillet. It adds flavor that soaks right into the lentils. Totally optional, but worth it.
   
2. Add everything to the slow cooker. Lentils, veggies, sausage, spices, and bay leaf. Pour the broth over the top. That’s it. No need to overthink it.
   
3. Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the lentils are soft but still holding their shape.
   
4. At the end, add a splash of vinegar. Just a teaspoon — it brightens the whole dish and brings everything together.
   
5. Taste it! You might want more salt, a little extra pepper, maybe a handful of fresh herbs on top — this is the moment to tweak it your way.
   

How to Serve It:

We love eating this straight from a big bowl with a spoon and some fresh herbs on top. But here are two little tricks:

— Add a poached egg on top — the yolk runs into the lentils and takes it up a notch.
— Serve it over a bed of rice or barley if you want something more hearty.

And yes, that leftover crusty bread is back in action. Because dipping into lentil sauce? It’s practically a ritual.

This Slow Cooker Kielbasa recipe also handles tweaks really well. Sometimes we throw in leftover spinach. Sometimes a cube of tomato. But the base always stays the same: lentils, sausage, veggies, patience… and a little love.

7. Kielbasa Chili with Bell Peppers

This is a simple and vibrant Slow Cooker Kielbasa recipe where the sweetness of bell peppers pairs perfectly with smoky kielbasa, tomato tang, and just the right touch of heat. It basically cooks itself. And the flavor? Totally worth it.

Kielbasa gives the chili that rich, hearty base without turning it into a heavy stew. And bell peppers in July — they’re basically gold. I use both red and yellow ones for max color and flavor.

What You’ll Need:

• 1 lb kielbasa (450 g), sliced
  
• 1 can diced tomatoes in juice (14.5 oz / ~410 g)
  
• 1 can beans (red or pinto, 15 oz / ~425 g), drained and rinsed
  
• 2 bell peppers — one red, one yellow, diced
  
• 1 small onion, chopped
  
• 2 garlic cloves, minced
  
• 1 tsp smoked paprika
  
• ½ tsp cumin
  
• ½ tsp chili powder (or to taste)
  
• Salt and pepper, to taste
  
• ¼ cup water or broth, if needed
  
• Optional: fresh cilantro, green onion, lime
  

How to Make It:

1. Prep the kielbasa. Give it a quick sear in a skillet so it browns a little. Not required, but it gives the chili a more “BBQ” flavor and makes it pop.
   
2. Layer everything into the slow cooker. Start with the veggies, then beans, kielbasa, and spices. Pour in the tomatoes with their juice last. If the tomatoes are really thick — add a bit of water or broth.
   
3. Cook on LOW for 5–6 hours or HIGH for 3 hours. During that time, the peppers will soften, the flavor will come together, and the sauce will get rich and full.
   
4. About 20 minutes before it’s done, give it a taste. Maybe it needs a pinch more salt, a little extra chili, or a splash of vinegar or lime for brightness. I almost always squeeze in a little lemon juice at this stage — it brings the whole dish to life.
   

We almost always serve this with corn chips, or a dollop of sour cream and a handful of fresh cilantro on top. Sometimes we turn it into chili bowls: scoop some rice into a bowl, ladle the chili over it, add a sprinkle of cheese, some chopped onions, and a spoonful of yogurt.

And if there’s any left the next day — it’s amazing on toast or tucked into a tortilla. Almost like a snack, but with that “made-a-party-out-of-leftovers” vibe.

8. Creamy Kielbasa and Corn Chowder

This chowder isn’t heavy or overly rich — just the way a good chowder should be: warm, filling, but not exhausting.

What You’ll Need:

• 1 lb kielbasa (450 g), sliced into rounds
  
• 2 cups potatoes, diced (about 3 medium potatoes)
  
• 1 cup carrots, chopped
  
• 1 cup onion, finely diced
  
• 2½ cups corn — fresh, frozen, or canned
  
• 3 cups chicken broth
  
• 1 cup heavy cream
  
• 1 tsp salt
  
• ½ tsp paprika
  
• ¼ tsp black pepper
  
• 1 tbsp butter
  
• Optional: fresh dill or parsley for serving
  

How to Make It:

1. Sear the sausage — just lightly, 3–4 minutes. It adds flavor and helps keep the texture in the soup. Not required, but definitely worth it.
   
2. Add everything to the slow cooker. Start with the veggies (potatoes, carrots, onion, corn), then layer in the kielbasa. Pour in the broth and add the spices. Hold off on the cream for now.
   
3. Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are soft.
   
4. About 30 minutes before it’s done, pour in the cream and add the butter. Stir gently to make it smooth. If you want it thicker, mash some of the potatoes with a fork or potato masher right in the pot.
   
5. Taste and adjust — more salt? Pepper? A bit of fresh herbs? This is the time to finish it your way.
   

We love this chowder with cornbread or fluffy skillet bread. Sometimes we sprinkle crispy bacon or shredded cheese on top — when we want it extra hearty. And if it’s a really hot day, I let it cool a bit and serve it just warm — it doesn’t lose flavor, it actually gets even better.

9. Smoked Sausage and Rice Crockpot Casserole

Tender rice soaked in all the juices, a few spices, juicy veggies, and smoky kielbasa — this dish doesn’t need sides. It’s everything at once: the starch, the protein, and a whole lot of flavor.

What You’ll Need:

• 1 lb smoked kielbasa (450 g), sliced into rounds
  
• 1 cup long-grain rice (not quick-cooking!)
  
• 1 bell pepper, diced
  
• 1 cup corn (fresh or frozen)
  
• 1 onion, finely chopped
  
• 2½ cups chicken broth
  
• 1 tsp dried oregano
  
• ½ tsp paprika
  
• Salt and pepper, to taste
  
• Optional: shredded cheddar or mozzarella, green onion for topping
  

How to Make It:

1. Rinse the rice. Super important — otherwise it’ll turn sticky. Best to rinse it 2–3 times until the water runs nearly clear.
   
2. Quickly sear the kielbasa. Just until golden — it adds that smoky, bold character to the whole dish.
   
3. Layer everything in the slow cooker. Start with the veggies, then add the rice, then the kielbasa. Pour in the broth and add the spices. Don’t stir too much — let the ingredients stay in layers.
   
4. Cook on LOW for 4–5 hours or HIGH for 2–2½ hours, until the rice absorbs all the broth but isn’t overcooked. Check the texture near the end.
   
5. 10 minutes before it’s done, sprinkle with cheese if you’d like. Close the lid and let it melt. Totally optional, but… who says no to melty cheese?
   

Serve it straight from the slow cooker — it holds its shape really well. We like scooping it into deep bowls, topping it with green onion, and drizzling over a little yogurt-garlic sauce. If you want something fresh on the side, a bowl of chopped tomatoes with salt and a splash of olive oil works great.

This casserole is also perfect the next day — pack it in a container and take it with you to the garden, on the road, or to a picnic. It’s just as good warm or cold.

10. Kielbasa and Sweet Potato Slow Cooker Hash

This isn’t really breakfast. And not exactly dinner either. It’s that rare kind of dish that doesn’t seem to belong to any one mealtime — because it fits all of them.

Sweet potatoes, smoky sausage, a few spices, soft onions — and maybe an egg on top if you’re into that. It pretty much cooks itself, no supervision needed.

I usually throw this hash together around lunchtime — when I know dinner’s going to be a quick one. Just toss it all in the slow cooker, go about your day, and four hours later — it’s ready. No stress. Just that smell of sweet potatoes and kielbasa filling the house.

What You’ll Need:

• 1 lb kielbasa (450 g), sliced
  
• 2 medium sweet potatoes (~1½ lb / 700 g), peeled and diced
  
• 1 onion, chopped
  
• 1 bell pepper (yellow or red), diced
  
• 1 tsp paprika
  
• ½ tsp thyme (or rosemary)
  
• 2 tbsp olive oil
  
• Salt and pepper, to taste
  
• Optional: eggs for serving, hot sauce, fresh herbs

Sweet potatoes tough to slice? The Imarku Japanese Chef Knife saves the day — sharp, light, and doesn’t wear out your wrist while chopping.

How to Make It:

1. Prep the sweet potatoes. Dice them into cubes about ½ to ¾ inch (1–1.5 cm). Don’t go too small — they’ll fall apart in the slow cooker.
   
2. Sear the kielbasa quickly. You can skip this, but searing gives it that nice crust and smoky flavor. 2–3 minutes is enough.
   
3. Add everything to the slow cooker. Start with the sweet potatoes, then add the onion, bell pepper, and sausage. Drizzle in the oil, add the spices, salt, and pepper. Mix well.
   
4. Cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the sweet potatoes are soft but still hold their shape.
   
5. Check the seasoning at the end. A splash of vinegar or lemon juice can balance things out — especially if the sweet potatoes are extra sweet.

Serve it right on the plate — a nice big scoop of hash, and on top, a soft egg with a runny yolk or a sunny-side-up. And don’t forget a splash of hot sauce. Lindy loves it served in a bun like a sandwich. I usually go for a side of cabbage-apple slaw.

Also — this one’s great to take with you. It holds up well in a container and tastes amazing even cold. We pack it in a thermos all the time — for walks, garden work, or just breakfast out in the yard.

Pick Your Recipe Slow Cooker Kielbasa

I’d be so happy if even one of these Slow Cooker Kielbasa recipes makes it into your kitchen — that alone makes writing it worth it. Lindy and I love simple, honest food. And these meals are exactly that.

Also, I’d love to hear how it turns out for you.
Drop a comment if you try one. Did you add your own twist? What did your family think?
Or maybe you’ve got your own go-to kielbasa recipe — the one that works every single time? I’m always adding to my collection, and nothing beats learning from someone else’s real-life kitchen.

I’ll be waiting to hear your story. Truly.