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A close-up of a rustic white bowl filled with hearty sausage and sauerkraut alongside tender potatoes.

Hearty Crockpot Polish Sausage, Sauerkraut, and Potatoes

This comforting slow cooker meal combines smoky Polish sausage, tangy sauerkraut, and tender potatoes in a flavorful broth. It's an easy one-pot dish perfect for a cozy weeknight or feeding a crowd.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Eastern European
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs smoked Polish sausage kielbasa, cut into 1-inch thick rounds
  • 2 lbs potatoes Yukon Gold or Russet, peeled and cut into 1-inch chunks
  • 1 medium yellow onion chopped
  • 2 cloves garlic minced
  • 32 oz sauerkraut drained and rinsed (optional, for less tang)
  • 1 cup chicken broth low sodium
Seasoning & Flavor
  • 1 tsp caraway seeds
  • 1/2 tsp black pepper freshly ground
  • 1 large bay leaf
  • 1 tbsp brown sugar packed, optional, to balance tang
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • 6-quart or larger Slow Cooker
  • Large knife
  • Cutting Board

Method
 

Prepare Ingredients
  1. Prepare your ingredients: cut the smoked Polish sausage into 1-inch thick rounds. Peel and chop the potatoes into 1-inch chunks. Chop the onion and mince the garlic.
  2. If desired, rinse the sauerkraut under cold water and squeeze out excess liquid. This reduces its tanginess.
Assemble in Slow Cooker
  1. Place the chopped potatoes in the bottom of your 6-quart (or larger) slow cooker. Top with the chopped onion and minced garlic.
  2. Add the drained sauerkraut over the potatoes and onions. Scatter the Polish sausage rounds evenly over the sauerkraut.
  3. Pour in the chicken broth. Sprinkle with caraway seeds, black pepper, and brown sugar (if using). Tuck the bay leaf into the mixture.
Cook
  1. Cover the slow cooker and cook on LOW for 4-5 hours, or on HIGH for 2-3 hours, until the potatoes are tender.
Serve
  1. Before serving, remove and discard the bay leaf. Stir gently to combine all ingredients.
  2. Ladle into bowls and garnish with fresh chopped parsley. Serve hot.

Notes

For an extra layer of flavor, you can sauté the sausage slices in a pan for a few minutes before adding them to the slow cooker to give them a nice sear. A splash of apple cider or a light beer can be used in place of some of the chicken broth for a different depth of flavor. This dish stores well in an airtight container in the refrigerator for up to 3-4 days.