Crockpot Kielbasa & Potatoes

Ingredients

FOR THE POTATOES

• 2 pounds baby Yukon Gold potatoes, halved, or quartered if larger than 1 1/2 inches

• 1 large yellow onion, cut into 1 inch pieces

• 4 tablespoons unsalted butter, melted

• 4 cloves garlic, minced

• 1 teaspoon smoked paprika

• 1 teaspoon dried thyme

• 1/2 teaspoon kosher salt

• 1/2 teaspoon black pepper

• 1/2 cup low sodium chicken broth

FOR THE KIELBASA AND GREEN BEANS

• 2 packages (14 ounces each) smoked kielbasa, sliced into 1/2 inch coins

• 1 teaspoon olive oil

• 12 ounces fresh green beans, trimmed and cut into 2 inch pieces

TO FINISH

• 1 tablespoon unsalted butter

• 2 tablespoons chopped fresh parsley

• 1 cup shredded sharp cheddar, optional

  Cooking Instructions

  1. Heat the olive oil in a large skillet over medium high heat. Add the kielbasa coins in a single layer and cook for 4 to 5 minutes, turning once, until both sides are browned. Transfer to a plate.

  2. In a large bowl toss the potatoes and onion with the melted butter, garlic, smoked paprika, thyme, salt and pepper until everything is evenly coated.

  3. Spread the potatoes and onion in the bottom of a 6 quart slow cooker. Pour the chicken broth around the edges. Scatter the browned kielbasa over the top in an even layer.

  4. Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 1/2 to 4 hours, until a fork slides easily into the largest potato.

  5. Scatter the green beans over the top, cover, and cook on HIGH for 45 minutes to 1 hour more, until they are tender but still bright green.

  6. Stir in the tablespoon of butter and the parsley. Taste and add salt if needed. Sprinkle with cheddar and cover for 5 minutes to melt if you like, then serve hot.