Crockpot Kielbasa and Green Beans: A Flavorful Delight!
Smoky kielbasa slow-cooked with tender green beans, onions, and simple spices for a cozy, hands-off dinner. Easy, budget-friendly, and potluck-ready.
Ingredients
- 14 oz kielbasa, sliced into 1/2-inch rounds
- 1.5 lb green beans (fresh trimmed, or 2 cans drained; frozen OK)
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 lb baby potatoes, halved (optional; omit for keto)
- 1 cup low-sodium chicken broth
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
- 0.5 tsp black pepper
- 0.5 tsp kosher salt (to taste)
- 1 tbsp olive oil (optional for browning)
- red pepper flakes, to taste (optional)
- lemon wedges and chopped parsley, for serving
Instructions
- Optional browning: Heat olive oil in a skillet over medium and brown kielbasa rounds 2–3 minutes for extra flavor.
- Add green beans, onion, garlic, (potatoes if using), kielbasa, broth, Dijon, smoked paprika, pepper, and salt to the slow cooker; toss to combine.
- Cook on Low 4–6 hours (best texture) or High 2–3 hours until beans are tender and potatoes (if added) are soft.
- Taste and adjust seasoning; add red pepper flakes for heat. Finish with lemon juice and parsley before serving.
Notes
Keto: omit potatoes and use fresh or canned green beans. Canned green beans yield a softer, nostalgic texture; fresh keep a slight snap. For potlucks (What To Bring To A Dinner), keep on Warm and set out extra lemon and mustard.