Slow Cooker Kielbasa and Potatoes

• servings: 6 servings
• active time: 10 minutes
• total time: 6 hours 10 minutes

Ingredients

32 ounces frozen diced potatoes

2 rings (14 ounces each) Kielbasa, (sliced, then halved)

1 cup (113 g) sharp cheddar cheese, (shredded)

1 cup (113 g) Monterey Jack cheese, (shredded)

1 can (10.5 ounces) condensed cream of chicken soup

1 cup whole milk

1 tablespoon dried chives

1 teaspoon kosher salt

½ teaspoon ground black pepper

⅛ teaspoon cayenne pepper

fresh parsley, (for garnish (optional))

Directions

Spray bowl of slow cooker with nonstick spray.

Spray the bowl of a 6-8 quart slow cooker with nonstick spray. Or, line the bowl with a liner.

Add all the ingredients to the slow cooker.

To the slow cooker, add the diced potatoes, kielbasa, both kinds of cheese, cream of chicken soup, milk, chives, salt, black pepper, and cayenne pepper. Stir to combine.

Cover and cook on low for 5-6 hours or on high for 3-4 hours.

Cover the slow cooker and cook on low for 5-6 hours. (Or, cook on high for 3-4 hours.)

Stir and serve.

When ready, stir and serve, garnished with fresh parsley.

Nutrition

• Serving Size: 1 portion
• Calories: 566 kcal