Late August always makes me want dinners that feel cozy without asking much of me, and this 5-ingredient slow cooker kielbasa recipe fits that mood perfectly. It uses raw fresh kielbasa, tender potatoes, sweet onion, and cabbage that slowly cook together into a simple one-pot meal with plenty of savory flavor. This is the kind of dinner I set up in the afternoon between work tasks so that by evening, the kitchen smells amazing and supper is basically done.
This meal is especially good with crusty bread or warm buttered rolls for soaking up the flavorful juices. If you want to round it out a little more, a spoonful of whole-grain mustard, a crisp cucumber salad, or simple applesauce on the side all pair nicely with the rich sausage and soft vegetables.
5-Ingredient Slow Cooker End of August Dinner
Servings: 6
Ingredients
2 pounds raw fresh kielbasa, cut into large pieces
1 1/2 pounds baby potatoes, halved
1 small green cabbage, cut into thick wedges
1 large yellow onion, sliced
1 cup chicken broth
Directions
1. Lightly coat the inside of your slow cooker with cooking spray or a little oil if desired for easier cleanup. Add the sliced onion to the bottom, then layer in the potatoes and cabbage wedges.
2. Place the raw fresh kielbasa pieces over the vegetables and pour the chicken broth around the sides so everything stays moist as it cooks.
3. Cover and cook on low for 6 to 7 hours or on high for 3 1/2 to 4 hours, until the kielbasa is fully cooked through and the potatoes are tender.
4. Gently stir or rearrange the vegetables if needed, then spoon the kielbasa, potatoes, cabbage, and onions into shallow bowls with some of the cooking juices before serving.
Variations & Tips
Add a little seasoning: Even with just 5 main ingredients, you can always add black pepper, garlic powder, or a spoonful of whole-grain mustard at the table if you want a little extra zip without changing the simplicity of the dish.
Swap the potatoes: If you do not have baby potatoes, cut Yukon Gold potatoes into chunky pieces so they hold their shape during the long cooking time. Avoid very small diced potatoes since they can get too soft.
Use broth wisely: This recipe does not need much liquid because the cabbage and onion release moisture as they cook. If you like a slightly soupier bowl, add an extra 1/2 cup broth, but do not overfill the slow cooker.
Meal prep tip: On a busy morning, you can cut the onion, halve the potatoes, and wedge the cabbage the night before, then refrigerate everything separately so assembly takes just a couple of minutes the next day.
Make it heartier: For a more substantial late-summer supper, serve it over buttered egg noodles or alongside rye bread. That is especially nice if you are stretching the meal to feed a few extra people.