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Slow Cooker Kielbasa Stew

Great flavor and easy to make. Serve with hard rolls, and you have a complete meal.
Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course lunch/dinner
Cuisine eastern europe
Servings 8 people
Calories 3962.3 kcal

Equipment

  • 1 Slow Cooker
  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Vegetable Peeler (for apples and potatoes)
  • 1 Colander (for draining sauerkraut)

Ingredients
  

Main

  • 2 pounds kielbasa sausage cut into 1 inch pieces
  • 1 ½ pounds sauerkraut drained and rinsed
  • 2 Granny Smith apples - peeled cored and sliced into rings
  • ¾ onion sliced into rings
  • 2 pounds red potatoes quartered
  • 1 ½ cups chicken broth
  • ½ teaspoon caraway seeds
  • ½ cup shredded Swiss cheese

Instructions
 

  • Place half the sausage in a slow cooker, and top with the sauerkraut. Cover with the remaining sausage, apples, and onion. Top with the potatoes. Pour chicken broth over all, and sprinkle with caraway seeds.
  • Cover, and cook on High 4 hours, or until potatoes are tender. Top each serving with Swiss cheese.

Notes

For enhanced flavor, consider lightly browning the kielbasa in a skillet before adding it to the slow cooker; this develops a deeper, more savory character. Ensure the sauerkraut is thoroughly rinsed to temper its acidity, or adjust rinsing based on desired tartness. Cutting potatoes to a uniform size is crucial for even cooking. For a richer stew, you can add a bay leaf during cooking and remove it before serving. A touch of fresh dill or parsley sprinkled over individual servings would add a bright, herbaceous finish and elevate presentation.