10 Delicious Crockpot Kielbasa Recipes for Easy, Flavorful Meals!

Crockpot kielbasa recipes are a life-saver when you want something comforting, flavorful, and incredibly easy to prepare.

Whether you’re simmering a bowl of hearty Sausage Sauerkraut Soup, savoring the smoky flavors in Gulf Coast Jambalaya Rice, or enjoying a bite of sweet and savory Hawaiian Kielbasa Sandwiches, there’s something about the magic of slow-cooked kielbasa that always hits the spot.

One of my absolute favorites for cozy nights is Slow-Cooker Sausage and Apples—the way the sausages caramelize and the apples soften into a syrupy glaze is nothing short of amazing.

It’s the perfect blend of savory and sweet, with a touch of warmth from the spices. And don’t even get me started on the Zesty Garbanzo Sausage Soup—it’s bold, filling, and surprisingly refreshing.

When you’re looking for simple yet stunning meals, kielbasa is a hero ingredient. It takes on the flavors of whatever it’s paired with, from smoky and spicy to tangy and fresh.

If you’re ready to get cooking, I’d love to hear how you make this recipe your own. Feel free to drop a comment with your variations or favorite kielbasa combos!

1. Sausage Sauerkraut Soup

Plus, they’re endlessly adaptable. I love to throw in extra veggies or adjust the seasonings to fit my mood.

There’s something about the rich, tangy bite of sauerkraut that makes this hearty sausage soup feel like pure comfort on a chilly evening. Inspired by Eastern European flavors, this bowl is loaded with smoky kielbasa, tender potatoes, and just the right amount of caraway for a deep, warming aroma.

A splash of broth ties it all together, mellowing the sauerkraut’s tang while keeping that signature zing. Whether you’re embracing cooler weather or just craving something satisfying, this soup delivers bold, cozy flavors in every spoonful. Grab a crusty loaf of rye bread and dig in—this one’s a keeper.

Servings: 6 people

Ingredients:

• 6 small red potatoes, quartered
• 3 medium carrots, cut into 1/4-inch slices
• 1 medium onion, cut into thin wedges
• 1 can (14 ounces) sauerkraut, rinsed and well drained
• 1 tablespoon brown sugar
• 1 tablespoon spicy brown mustard
• 1 teaspoon caraway seeds
• 1 pound smoked kielbasa or Polish sausage, cut into 1-inch slices
• 2 cans (14-1/2 ounces each) of reduced-sodium chicken broth

Instructions:

• Add the first 10 ingredients to a 5-quart slow cooker.
• Cook on low, covered, for 3-4 hours until the chicken is tender.
• Stir in shrimp and rice, then cook on low for 15-20 minutes until the shrimp are pink and the rice is tender.

2. Gulf Coast Jambalaya Rice

If you love bold, spicy flavors, Gulf Coast Jambalaya Rice is calling your name. This dish takes inspiration from Louisiana’s rich culinary traditions, blending smoky andouille sausage, juicy shrimp, and the holy trinity of Cajun cooking—onions, bell peppers, and celery.

Simmered with tomatoes and Creole seasoning, the rice soaks up every bit of that deep, savory goodness, making each bite a flavor bomb. Whether it’s Mardi Gras or just a regular weeknight, this one-pot wonder brings a little Southern soul to the table. Serve it up with hot sauce and a cold drink—because you’ll want both.

Servings: 8 people

Ingredients:

• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 1 pound smoked kielbasa, cut into 1/4-inch slices
• 2 cups chicken stock
• 1 large green pepper, chopped
• 1 cup chopped sweet onion
• 2 celery ribs, chopped
• 2 garlic cloves, minced
• 2 teaspoons Creole seasoning
• 1 teaspoon seafood seasoning
• 1 teaspoon pepper
• 1 pound uncooked medium shrimp, peeled and deveined
• 2 cups uncooked instant rice

Instructions:

• Add the first 10 ingredients to a 5-quart slow cooker.
• Cook on low, covered, for 3-4 hours until the chicken is tender.
• Stir in shrimp and rice, then cook on low for 15-20 minutes until the shrimp are pink and rice is tender.

3. Hawaiian Kielbasa Sandwiches

Sweet, smoky, and just a little sticky—these Hawaiian kielbasa sandwiches are an easy way to bring a taste of the islands to your table. Slices of juicy sausage get caramelized in a rich, pineapple-infused glaze, balancing sweetness with a hint of tang.

Piled high on soft Hawaiian rolls with a crunchy slaw, each bite is a perfect mix of tender, crispy, sweet, and savory. Whether you’re grilling out or just want a quick, tropical-inspired meal, this recipe delivers serious flavor with minimal effort. Grab a napkin and take a big bite—you’ll need it.

Servings:

Ingredients:

• 3 pounds smoked kielbasa or Polish sausage, cut into 3-inch pieces
• 2 bottles (12 ounces each) chili sauce
• 1 can (20 ounces) pineapple tidbits, undrained
• 1/4 cup packed brown sugar
• 12 hoagie buns, split
• Thinly sliced green onions, optional

Instructions:

• Place the kielbasa in a 3-quart slow cooker.
• Mix chili sauce, pineapple, and brown sugar.
• Pour the mixture over the kielbasa in the slow cooker.
• Cover and cook on low for 3-4 hours until heated through.
• Serve the kielbasa on buns and top with green onions if desired.

4. Zesty Garbanzo Sausage Soup

Thick, hearty, and packed with bold Mediterranean flavors, this garbanzo sausage soup is anything but ordinary. Spiced sausage adds a smoky depth to the rich tomato broth, while chickpeas bring a creamy bite that makes every spoonful satisfying.

A touch of cumin and smoked paprika gives it that warm, earthy kick, and a squeeze of lemon at the end brightens everything up. It’s the kind of soup that feels both nourishing and indulgent—perfect for cool nights or anytime you need a bowl of something cozy with a little spice. Ladle up and enjoy.

Servings: 7 people

Ingredients:

• 2 cans (15 ounces each) of garbanzo beans or chickpeas, rinsed and drained
• 3 cups water
• 1 jar (16 ounces) mild salsa
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 2 celery ribs, chopped
• 1 cup sliced fresh or frozen okra
• 1 medium onion, chopped
• 2 teaspoons Cajun seasoning
• 1 pound smoked kielbasa or Polish sausage, cut into 1-inch pieces

Instructions:

• In a 5-qt. slow cooker, add the first 8 ingredients.
• Cover and cook on low for 6-8 hours, or until the vegetables are tender.
• Stir in the kielbasa
• .Cover and cook for another 30 minutes, or until the kielbasa is heated through.

5. Brazilian Pork & Black Bean Stew

Inspired by Brazil’s iconic feijoada, this rich and hearty pork and black bean stew is slow-simmered to perfection. Smoky sausage, tender chunks of pork, and creamy black beans come together in a deep, savory broth laced with garlic, bay leaves, and a hint of citrus.

The flavors deepen as it cooks, creating a dish that’s comforting, complex, and impossible to resist. Traditionally served with rice, collard greens, and a slice of orange, this stew is pure soul food—whether you’re celebrating or just craving something hearty. Trust me, you’ll want seconds.

Servings: 6 people

Ingredients:

• 1-1/2 cups dried black beans
• 1 pound smoked kielbasa or Polish sausage, sliced
• 1 pound boneless country-style pork ribs
• 1 package (12 ounces) fully cooked Spanish chorizo links, sliced
• 1 smoked ham hock
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 bay leaves
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 5 cups water
• Hot cooked rice

Instructions:

• Rinse and sort beans. Place them in a large saucepan, covering with water by 2 inches. Let soak overnight, covered.
• Drain and rinse beans, discarding the soaking liquid. Return beans to the saucepan and add fresh water, covering by 2 inches.
• Bring to a boil and boil for 15 minutes. Drain and rinse beans, discarding the liquid.
• In a 6-qt. slow cooker, combine beans with the remaining ingredients. Add water and cook on low for 7-9 hours until beans and meat are tender.
• Remove pork ribs and ham hock. Once cooled, remove meat from the bones, discard bones and bay leaves. Shred the meat and return it to the slow cooker.
• Serve with hot cooked rice.

6. Lentil and Pasta Stew

Rich, rustic, and ridiculously cozy, this lentil and pasta stew is the ultimate one-pot meal. Earthy lentils cook down into a thick, velvety broth, soaking up the flavors of garlic, tomatoes, and fragrant herbs. A handful of pasta adds just the right amount of chew, while a sprinkle of parmesan on top brings it all together.

This dish has deep Mediterranean roots, but its warmth and simplicity make it a comfort food classic anywhere. Best of all? It tastes even better the next day, so make a big pot and enjoy leftovers.

Servings: 8 people

Ingredients:

• 1/2 pound smoked kielbasa or Polish sausage, chopped
• 3 tablespoons olive oil
• 3 tablespoons butter
• 1 cup cubed peeled potatoes
• 3/4 cup sliced fresh carrots
• 1 celery rib, sliced
• 1 small onion, finely chopped
• 5 cups beef broth
• 1 cup dried lentils, rinsed
• 1 cup canned diced tomatoes
• 1 bay leaf
• 1 teaspoon coarsely ground pepper
• 1/4 teaspoon salt
• 1 cup uncooked ditalini or other small pasta
• Shredded Romano cheese

Instructions:

1. In a large skillet, heat oil and butter over medium heat. Brown the kielbasa.
2. Add potatoes, carrots, celery, and onion. Cook for 3 minutes, stirring occasionally.
3. Transfer everything to a 4- or 5-quart slow cooker. Add broth, lentils, tomatoes, bay leaf, salt, and pepper.
4. Cover and cook on low for 8-10 hours until the lentils are tender.
5. Cook the pasta according to the package instructions, then drain. Stir it into the slow cooker.
6. Remove the bay leaf and serve with a sprinkle of cheese. Enjoy!

7. Slow-cooker sausage and Apples

8. Sausage Potato Soup

Nothing beats a steaming bowl of sausage potato soup on a chilly evening. This creamy, flavor-packed soup is loaded with tender potatoes, savory sausage, and a rich, garlicky broth that makes every bite irresistible.

A splash of cream adds a luxurious texture, while fresh herbs give it a bright, fresh finish. Whether you’re curling up on a cold night or just need a hearty meal that comes together fast, this soup is pure comfort in a bowl. Grab a spoon and dig in—it’s the kind of dish that warms you from the inside out.

Servings: 6 people

Ingredients:

• 1/2 pound smoked kielbasa, diced
• 6 medium potatoes, peeled and cubed
• 2 cups frozen corn
• 1-1/2 cups chicken broth
• 1 celery rib, sliced
• 1/4 cup sliced carrot
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1-1/2 cups whole milk
• 2/3 cup shredded cheddar cheese
• 1 teaspoon minced fresh parsley

Instructions:

• Cook the kielbasa in a large pan over medium heat for about 5 minutes until lightly browned. Drain and set it aside.
• In the same pan, add potatoes, corn, broth, celery, carrots, and seasonings.
• Bring everything to a boil, then reduce the heat.
• Cover and let it simmer for about 15 minutes until the vegetables are tender.
• Stir in the milk, cheese, parsley, and the cooked sausage.
• Cook on low heat, stirring, until the cheese melts and the soup is hot, about 5 minutes.

9. Spanish Rice with Sausage

Smoky, savory, and loaded with bold Spanish flavors, this sausage-studded rice is anything but basic. Paprika-scented chorizo infuses the dish with deep, rich spice, while onions, garlic, and tomatoes create a fragrant base.

The rice soaks up all that flavor as it simmers, making each bite packed with warmth and just the right amount of heat. Whether you’re serving it as a main dish or a side, this recipe brings a taste of Spain to your table with minimal effort. Pair it with a crisp white wine and enjoy.

Servings: 6 people

Ingredients:

• 1 pound smoked kielbasa or Polish sausage, sliced
• 2 cans (14-1/2 ounces each) diced tomatoes, undrained
• 2 cup water
• 1-1/2 cups uncooked converted rice
• 1 cup salsa
• 1 medium onion, chopped
• 1/2 cup chopped green pepper
• 1/2 cup chopped sweet red pepper
• 1 can (4 ounces) chopped green chiles
• 1 envelope taco seasoning

Instructions:

• Add all ingredients to a 3- or 4-quart slow cooker.
• Cover and cook on low for 5-6 hours until the rice is tender.

10. Barbecue Sausage Bites

There’s something about smoky, caramelized barbecue sausage bites that just screams backyard get-together. These little flavor bombs are seared until golden, then coated in a sticky, tangy-sweet sauce that clings to every bite.

The secret? A quick toss in a skillet to crisp up the edges before they simmer in a blend of barbecue sauce, honey, and a hint of spice. Whether you’re grilling out for summer or cozying up for football season, these bites disappear fast. Serve them with toothpicks and watch them vanish.

Servings: 14 people

Ingredients:

• 1 package (16 ounces) miniature smoked sausages
• 3/4 pound fully cooked bratwurst links, cut into 1/2-inch slices
• 3/4 pound smoked kielbasa or Polish sausage, cut into 1/2-inch slices
• 1 bottle (18 ounces) barbecue sauce
• 2/3 cup orange marmalade
• 1/2 teaspoon ground mustard
• 1/8 teaspoon ground allspice
• 1 can (20 ounces) pineapple chunks, drained

Instructions:

• Place the sausages in a 3-quart slow cooker.
• In a small bowl, mix the barbecue sauce, marmalade, mustard, and allspice.
• Pour the sauce over the sausages and stir to coat.
• Cover and cook on high for 2 ½ to 3 hours until heated through.
• Stir in the pineapple and mix well.
• Serve warm with toothpicks.