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.