Crockpot Polish Sausage, Sauerkraut & Potatoes

This Crockpot Polish Sausage, Sauerkraut, and Potatoes recipe is an easy, comforting meal packed with savory, smoky, and tangy flavors. As everything slowly cooks together, the kielbasa adds rich seasoning, the potatoes become tender, and the sauerkraut develops a delicious depth of flavor. A touch of caraway brings a classic earthy note that complements the ingredients beautifully.

Ingredients

• 1 1/2 lbs Polish sausage (kielbasa), cut into large pieces
• 5–6 medium gold potatoes, cut into large chunks
• 16 oz sauerkraut, including its juice
• 1/2 cup chicken broth
• 1 teaspoon caraway seeds
• 1 bay leaf
• Salt and black pepper, to taste

Instructions

Step 1: Add the Sauerkraut

Spread the sauerkraut evenly across the bottom of the slow cooker, including some of its juice. This forms a flavorful base for the other ingredients.

Step 2: Layer the Potatoes and Sausage

Arrange the potato chunks over the sauerkraut, then place the kielbasa pieces on top. This layering allows the sausage’s smoky flavor to mingle with the potatoes and sauerkraut as everything cooks.

Step 3: Add the Seasonings

Combine the chicken broth, caraway seeds, and bay leaf in a small bowl. Pour the mixture evenly over the ingredients, then season with salt and black pepper to taste.

Step 4: Cook Until Tender

Cover the slow cooker and cook on High for about 4 hours or on Low for 7–8 hours, until the potatoes are fork-tender and the flavors have blended together.

Step 5: Stir and Serve

Remove the bay leaf and gently stir the ingredients to distribute the broth and seasonings. Serve hot for a hearty, satisfying meal.

Serving Tip

Pair this dish with crusty bread, rye bread, or a simple green salad. For extra flavor, add a little Dijon mustard on the side to complement the smoky sausage and tangy sauerkraut.