The first time I made this crockpot sausage and green beans I was skeptical that something so simple could be so satisfying.
It came together in the slow cooker while I ran errands, and the house smelled like a proper Sunday supper when I got back.
This recipe is a one-pot, dump-and-go meal that lands on the table warm, hearty, and forgiving.
It’s a weeknight lifesaver that doesn’t feel like takeout.
Kielbasa brings smokiness, potatoes add body, and green beans keep it bright.
It’s the kind of dish that feeds a family and gets better as leftovers.
Why You’ll Love This Recipe
- Ready in the crockpot with almost no hands-on time.
- Balanced meal in one vessel: protein, veg, and starch.
- Uses affordable, shelf-stable kielbasa and pantry staples.
- Flexible: easy to swap vegetables or add heat.
- Minimal cleanup — great for busy nights and meal prep.
The texture is a satisfying contrast of tender baby potatoes, snappy green beans, and slightly crisped pieces of kielbasa that soak up savory juices.
The taste is rooted in smoky, salty sausage broth, brightened by garlic and thyme.
Because everything cooks together, flavors meld but each component keeps its identity — potatoes become buttery, beans stay green and fresh-tasting, and the kielbasa becomes the flavor anchor.
"Five stars — My kids asked for seconds and the whole thing was gone. Easy to throw in the crockpot before work and perfectly seasoned when I got home!" — Jenna, reader
Key Ingredients
Kielbasa (1 pound, sliced)
Kielbasa is the backbone here. Its smoked, garlicky flavor seasons the whole pot. Choose a high-quality kielbasa — local butcher or a brand like Hillshire Farm or Johnsonville will make a real difference in depth and smoke. If you prefer lower sodium, look for a milder smoked sausage or rinse briefly and pat dry.
Baby potatoes (1 pound, halved)
Baby potatoes hold their shape and have thin skins, so there’s no need to peel. Their waxy texture keeps them from falling apart over long cook times. Yukon Gold or red baby potatoes are ideal because they stay firm and have buttery flavor.
Fresh green beans (4 cups, trimmed)
Fresh green beans add color, texture, and a bright vegetal note to balance the richness of the sausage and potatoes. Trim the ends and choose beans that snap easily. Avoid limp or overly brown-tipped beans for best results.
Chicken broth (1 cup)
Broth provides the cooking liquid and carries the flavors. One cup keeps the dish moist without drowning it. Use low-sodium broth to control salt, or swap for a flavorful bone broth for extra richness.
Full ingredient list:
- 1 pound kielbasa, sliced
- 4 cups fresh green beans, trimmed
- 1 pound baby potatoes, halved
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup chicken broth
- Salt and pepper to taste
- 1 teaspoon dried thyme
Step-by-Step Instructions
Step 1: Layer the hearty ingredients
Place the halved baby potatoes in the bottom of the crockpot.
Add the chopped onion on top of the potatoes.
Scatter the trimmed green beans over the onions and potatoes.
Nestle the sliced kielbasa pieces across the top so they’re evenly distributed.
Pro Tip: Arrange heavier ingredients (potatoes) on the bottom where heat is strongest.
Visual cue: The bottom of the pot should be mostly covered by potatoes and onions.
Step 2: Add aromatics and liquid
Sprinkle the minced garlic and dried thyme over the layered ingredients.
Pour the cup of chicken broth evenly across the top.
Season with salt and freshly ground black pepper, remembering kielbasa can be salty so start light.
Pro Tip: Minced garlic distributes flavor without overpowering. Use fresh garlic for the best aromatic lift.
Visual cue: You should see a glossy sheen over the ingredients from the broth.
Step 3: Stir gently to combine
Use a spatula to gently stir the top layer so seasonings and a bit of broth mingle.
You don’t need a vigorous mix — just enough to distribute garlic and thyme.
Pro Tip: Avoid over-stirring; too much disturbance can bruise the potatoes and beans.
Visual cue: Ingredients should look lightly coated but still layered.
Step 4: Cover and cook low and slow
Place the lid on the crockpot and set to LOW for 6–8 hours or HIGH for 3–4 hours.
Cook until potatoes are tender and beans are bright and easily pierced with a fork.
Pro Tip: If beans are cooked too far in advance, they can turn mushy; check toward the earlier end of the time range.
Visual cue: Potatoes should be fork-tender and the broth slightly reduced.
Step 5: Serve and enjoy
Give the pot a gentle stir to mix juices and flavors.
Serve warm in bowls straight from the crockpot.
Pro Tip: Spoon a little of the cooking liquid over each serving for extra flavor.
Visual cue: The finished dish will emit a smoky, garlicky aroma and the beans will still be green.
Expert Tips for Success
- Temperature and timing: Cook on LOW for 6–8 hours for the most forgiving texture. This gives potatoes time to cook through without turning to mush and allows kielbasa to infuse the broth. If you must use HIGH, check potatoes at 3 hours to avoid overcooking.
- Browning option: For more color and flavor, quickly sear sliced kielbasa in a hot skillet for 3 minutes before adding to the crockpot. The Maillard crust adds depth without extra effort.
- Bean timing: If you prefer firmer beans, add fresh green beans in the last 60–90 minutes of cooking on LOW. This prevents them from losing their snap and bright color.
- Salt control: Kielbasa is often salty. Start with a light hand on added salt. Taste before serving and adjust with finishing salt if needed.
- Layering logic: Place potatoes and onions on the bottom to sit in the most heat. Place quick-cooking items on top. This simple arrangement prevents overcooking.
- Broth management: One cup of chicken broth is enough to create a flavorful juice without drowning the dish. If your slow cooker runs very hot or you like a saucier result, add an extra 1/4 to 1/2 cup, but remember that extra liquid will thin the final sauce.
- Equipment check: Use a crockpot with a tight-fitting lid. Glass lids retain moisture best. If you open the lid frequently, add 30–60 minutes to the cooking time.
- Leftover reheat tip: Reheat gently on stove over medium-low or in a 350°F oven covered to avoid drying out. Microwave works fine for single portions but stir halfway through.
- Garlic and thyme balance: Fresh garlic is brighter; dried thyme releases slowly and won’t overpower. If swapping to fresh thyme, double the amount and add early for fuller herb flavor.
- High altitude: If you live at altitude, expect slightly longer cook times for potatoes. Test for tenderness rather than relying on clock time.
Storage & Freezing
Fridge: Cool leftovers quickly and store in an airtight container for up to 4 days.
Divide into shallow containers to cool evenly and avoid bacterial growth.
Refrigerator reheating: Reheat on the stove over medium-low with a splash of chicken broth to restore moisture.
Cover the pan to steam and check temperature reaches 165°F (74°C).
Freezer: Freeze in portions in freezer-safe containers or heavy-duty zip-top bags for up to 3 months.
Remove as much air as possible from bags. Label with date and contents.
Thawing & reheating from frozen: Thaw overnight in the refrigerator for best texture.
Reheat on the stovetop, covered, over low heat until warmed through. You can also bake in a covered 350°F oven for 25–40 minutes from thawed, stirring halfway.
Reheating from frozen (quick method): If short on time, reheat frozen portions in a covered casserole dish at 350°F until hot, checking every 10–15 minutes and stirring to prevent cold pockets.
Tips to preserve texture when freezing: Undercook the green beans slightly before freezing if you plan to reheat later. This prevents them from turning mushy after thawing.
Variations & Substitutions
Spicier version: Swap kielbasa for andouille or add 1–2 teaspoons smoked paprika and a pinch of red pepper flakes to the broth. Finish with chopped parsley and a squeeze of lemon to brighten.
Vegetarian swap: Replace kielbasa with smoked tempeh or a store-bought vegan sausage. Use vegetable broth instead of chicken broth and add a tablespoon of soy sauce for umami.
Different potatoes: Use russet potatoes for a creamier, mashable texture. Cut into larger chunks and check cook times since russets are starchier and will break down faster.
Add a creamy finish: Stir in 1/2 cup sour cream or crème fraîche right before serving for a rich gravy-like sauce. This turns the dish into a comfort-food casserole.
Mediterranean twist: Replace kielbasa with Spanish chorizo and swap thyme for rosemary and smoked paprika. Add cherry tomatoes in the last 30 minutes to introduce acidity.
Frequently Asked Questions
Can I use frozen green beans?
Yes. If using frozen green beans, add them in the last 30–45 minutes of cooking on HIGH or the last 60–90 minutes on LOW. Frozen beans give off extra water, so reduce initial broth by 1/4 cup to avoid a watery sauce.
Do I need to peel the baby potatoes?
No. The thin skins on baby potatoes hold nutrients and texture, and they soften nicely during slow cooking. Peel only if you prefer a smoother appearance.
How do I prevent the potatoes from getting mushy?
Choose waxy baby potatoes (Yukon Gold or red). Cut potatoes into even halves so they cook uniformly, and avoid overcooking by checking for fork-tenderness early in the final hour.
Can I double this recipe for a crowd?
Yes. Double the ingredients and use a large crockpot. Cooking time may increase slightly; check the potatoes for doneness rather than relying on exact time. Keep lid closed as much as possible.
Is this recipe gluten-free?
The base recipe is gluten-free if your kielbasa and chicken broth are certified gluten-free. Always check labels for hidden wheat or gluten-containing additives in processed sausages.
Final Thoughts
This crockpot sausage and green beans recipe is an easy, reliable weeknight meal that tastes like more work than it takes.
If you tried it, please leave a star rating in the recipe card below and pin this to Pinterest to save for later.
Conclusion
For more similar slow-cooker inspiration, check out this version that emphasizes the same comforting combo at Crockpot Kielbasa and Green Beans – Brooklyn Farm Girl.
If you like a recipe that leans into potatoes and beans, this alternate take is useful as a comparison: Crockpot Kielbasa, Green Beans, and Potato Meal – My Heavenly ….
For a close slow-cooker sibling recipe with small technique differences, see Slow Cooker Kielbasa and Green Beans – Brooklyn Farm Girl.
And if you want a version that highlights sausage-and-potato comfort food, this is a great reference: Crockpot Sausage and Potatoes – Chocolate with Grace.
Crockpot Sausage and Green Beans
Ingredients
Main Ingredients
- 1 pound kielbasa, sliced Use a high-quality kielbasa for the best flavor.
- 4 cups fresh green beans, trimmed Choose beans that snap easily for the best texture.
- 1 pound baby potatoes, halved Yukon Gold or red baby potatoes work best.
- 1 cup chicken broth Use low-sodium broth to control salt levels.
- 1 medium onion, chopped Adds flavor depth.
- 3 cloves garlic, minced Use fresh garlic for the best flavor.
- 1 teaspoon dried thyme For aromatic flavor.
- Salt and pepper to taste Remember to start light on the salt.
Instructions
Preparation
- Layer the halved baby potatoes in the bottom of the crockpot.
- Add the chopped onion on top of the potatoes.
- Scatter the trimmed green beans over the onions and potatoes.
- Nestle the sliced kielbasa pieces across the top so they’re evenly distributed.
Adding Aromatics
- Sprinkle the minced garlic and dried thyme over the layered ingredients.
- Pour the cup of chicken broth evenly across the top.
- Season with salt and freshly ground black pepper, remembering that kielbasa can be salty, so start light.
Combining and Cooking
- Gently stir the top layer to combine the seasonings and broth.
- Cover and set the crockpot to LOW for 6–8 hours or HIGH for 3–4 hours.
- Cook until potatoes are tender and beans are bright and easily pierced with a fork.
Serving
- Give the pot a gentle stir to mix juices and flavors.
- Serve warm in bowls, spooning a little of the cooking liquid over each serving for extra flavor.
