Crockpot Kielbasa and Green Beans (Print Page)

Smoky sausage and crisp green beans slow-cooked with potatoes in a rich broth.

# What You 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.

# Expert Tips:

01 -
  • Everything cooks together in one pot, making cleanup practically nonexistent
  • The smoky kielbasa infuses the entire dish with incredible depth while the vegetables become meltingly tender
02 -
  • I once skipped trimming the green bean ends and spent the whole meal picking off tough stems
  • Cutting the potatoes too small will make them disintegrate, so keep those pieces substantial
03 -
  • Low-sodium broth is crucial because the kielbasa and seasonings already add plenty of salt
  • Fresh green beans are worth it here—frozen ones release too much water and turn mushy

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