Crockpot Kielbasa and Green Beans: The Easiest Dinner You’ll Make This Week
Looking for a weeknight meal that requires minimal effort but delivers maximum flavor? This Crockpot Kielbasa and Green Beans recipe is your answer. Toss everything into your slow cooker in the morning, and come home to a hearty, savory dinner ready to serve.
Why You Will Love This Recipe
This recipe is a weeknight dream because it uses simple, readily available ingredients and requires almost zero hands-on time. The slow cooking process allows the smoky flavor of the kielbasa to meld beautifully with the savory broth and tender green beans. It’s a wholesome, satisfying, one-pot meal that keeps cleanup a breeze. Plus, it’s incredibly budget-friendly!
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Ingredients
- 1 pound smoked kielbasa or fully cooked sausage, sliced into ½-inch rounds
- 1 pound fresh or frozen green beans, trimmed (frozen works perfectly, no need to thaw)
- 1 medium yellow onion, thinly sliced
- 1 (10.5 ounce) can cream of chicken soup (or cream of mushroom for a vegetarian option, if using vegetable sausage)
- 1 cup chicken broth (low sodium preferred)
- 1 teaspoon dried Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- Optional: 1 tablespoon Worcestershire sauce for deeper flavor
Step-by-Step Instructions
- Place the sliced kielbasa rounds into the basin of your slow cooker.
- Add the trimmed green beans and the thinly sliced yellow onion over the sausage.
- In a separate medium bowl, whisk together the cream of chicken soup, chicken broth, Italian seasoning, garlic powder, black pepper, and optional Worcestershire sauce until smooth.
- Pour the soup mixture evenly over the kielbasa, beans, and onions in the slow cooker. Stir gently to ensure everything is coated.
- Cover the crockpot and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the green beans are tender.
- Before serving, give the mixture one final stir. Taste and add salt if necessary (the sausage and soup often provide enough salt).
Expert Tips / Pro Tips
- Searing the Kielbasa: For an extra layer of depth, quickly sear the sliced kielbasa in a hot skillet for 2-3 minutes before adding it to the slow cooker. This caramelizes the edges slightly.
- Use Fresh, Not Canned, Green Beans: While frozen works fine, fresh green beans offer a slightly better texture if you have the time to prep them. Avoid canned green beans, as they tend to become mushy in the slow cooker.
- Thickening the Sauce: If you desire a thicker sauce at the end of cooking, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water (a slurry). Stir this mixture into the hot crockpot contents during the last 30 minutes of cooking (switch to HIGH if necessary) until the sauce thickens.
- Low Heat is Key: Cooking on the LOW setting for a longer duration yields the most tender results and allows the flavors to truly marry together.
Variations & Substitutions
- Different Sausages: This recipe is fantastic with smoked turkey sausage, andouille sausage (for a spicier kick), or even pre-cooked smoked chicken sausage.
- Add Vegetables: Feel free to toss in sliced carrots, chopped celery, or even diced mushrooms along with the onions for added nutrition and texture.
- Spice Level: Incorporate ½ teaspoon of smoked paprika or a dash of red pepper flakes into the liquid mixture if you prefer a little heat.
- Broth Swap: If you prefer a lighter flavor profile, substitute the chicken broth with vegetable broth or even water, though the richness of the chicken broth is recommended.
Serving Suggestions
This hearty Crockpot Kielbasa and Green Beans dish is quite complete on its own, but consider serving it over a bed of fluffy rice or egg noodles to soak up the delicious sauce. Mashed potatoes are also an excellent pairing. For a simpler side, serve with crusty bread for dipping or a simple side salad dressed with a light vinaigrette to balance the richness.
Storage, Freezing & Reheating
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: This dish freezes exceptionally well. Cool the leftovers completely, then transfer them to a freezer-safe container or heavy-duty zip-top bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat slowly on the stovetop over medium-low heat, stirring occasionally, until heated through. Alternatively, microwave individual portions for 1-2 minutes until piping hot. You may need to add a splash of broth or water if the sauce has thickened too much upon standing or reheating.
Nutrition Information
Please note that nutritional values are estimates and can vary based on the specific sausage brand and soup used. This estimate is calculated per serving (assuming 6 servings) without any added sides like rice or noodles.
| Nutrient | Approximate Value |
|---|---|
| Calories | 350 kcal |
| Protein | 18g |
| Fat | 22g |
| Carbohydrates | 16g |
FAQ
What kind of sausage works best for this recipe?
Smoked fully cooked kielbasa is the traditional and highly recommended choice as it provides a robust, smoky flavor that defines this dish. Any similar fully cooked smoked sausage will work effectively.
Do I need to brown the kielbasa before putting it in the slow cooker?
No, browning is optional. The sausages are already cooked, so they just need to heat through and release their flavor into the sauce. However, sautéing them briefly beforehand adds a nice textural element.
Can I use fresh green beans that still have the ends on them?
It is best to trim the ends off your fresh green beans before adding them to the slow cooker. Leaving the ends on can result in tough, stringy pieces even after hours of cooking.
Is this recipe very salty?
Because smoked sausage and canned soup both contain considerable sodium, it is crucial not to add extra salt until you taste the final dish. It is often salty enough without added seasonings.
Crockpot Kielbasa and Green Beans
Ingredients
Method
- Slice the kielbasa sausage into approximately 1/2-inch thick coins. Trim the ends off the fresh green beans.
- In a large bowl, gently toss the sliced kielbasa, trimmed green beans, and chopped yellow onion.
- In a separate small bowl, whisk together the chicken broth, diced tomatoes (with their liquid), Worcestershire sauce, garlic powder, black pepper, dried thyme, and salt.
- Pour the liquid mixture over the kielbasa and vegetables in the bowl, tossing everything together until well coated. Transfer the entire mixture into the basin of a 6-quart or larger slow cooker.
- Cover the crockpot and cook on LOW for 6 hours, or on HIGH for 3 to 4 hours, until the green beans are tender but not mushy.
- Stir gently before serving. Taste and adjust salt or pepper if necessary. Serve hot, perhaps over rice or alongside crusty bread for dipping in the juices.