Kielbasa and Green Beans (Printable Version)

Smoky sausage, crisp-tender green beans, and potatoes slow-cooked in a savory broth for an effortless family dinner.

# What You’ll Need:

→ Meats

01 - 1 lb kielbasa sausage, sliced into ½-inch rounds

→ Vegetables

02 - 1 lb fresh green beans, ends trimmed and halved
03 - 1½ lbs baby potatoes, halved or quartered
04 - 1 small onion, chopped
05 - 2 cloves garlic, minced

→ Seasonings & Liquids

06 - 1 cup low-sodium chicken broth
07 - 1 tsp salt
08 - ½ tsp freshly ground black pepper
09 - ½ tsp smoked paprika
10 - 1 tbsp olive oil
11 - 1 tsp dried thyme

# Directions:

01 - Place the sliced kielbasa, green beans, potatoes, onion, and garlic into the crockpot.
02 - Drizzle olive oil over the mixture and stir gently to combine.
03 - Sprinkle the salt, black pepper, smoked paprika, and thyme evenly over the ingredients.
04 - Pour the chicken broth around the edges, ensuring the vegetables are mostly covered.
05 - Cover and cook on LOW for 4–5 hours or until the potatoes and green beans are tender.
06 - Taste and adjust seasoning if needed before serving.

# Quick Tips:

01 -
  • The kielbasa infuses everything with a subtle smokiness that makes people think you've been tending a pot all day
  • Green beans stay surprisingly crisp-tender instead of turning into mush, which I discovered entirely by accident when I got stuck in traffic
02 -
  • The first time I made this, I cooked it on HIGH for 3 hours and the green beans turned into sad little strings that nobody wanted to eat
  • Sautéing the kielbasa in a hot pan for a few minutes before adding it gives the entire dish a deeper, richer flavor that makes it seem less like slow cooker food
03 -
  • Cut your potatoes slightly larger than you think you should, since they shrink during cooking and nobody likes mushy potato pieces
  • Use really fresh green beans and check them at the 4 hour mark, because they go from perfect to overcooked faster than you'd expect

Go Back