Crockpot Cheesy Chicken Sausage Casserole with Kielbasa (Print version)
A creamy slow cooker casserole with tender chicken, smoky kielbasa, potatoes, cheddar, and a rich sour cream sauce.
# Ingredients:
For the casserole
01 -
1 1/2 lb (680 g) boneless skinless chicken breast, cut into 1-inch pieces
02 -
14 oz (400 g) smoked kielbasa, sliced into half moons
03 -
32 oz (900 g) frozen cubed hash brown potatoes
04 -
1 small yellow onion, diced
05 -
1 1/2 cups (170 g) shredded sharp cheddar cheese, divided
06 -
Cooking spray or 1 tablespoon butter for greasing
For the creamy sauce
07 -
1 can (10.5 oz / 298 g) condensed cream of chicken soup
08 -
1 cup (240 g) sour cream
09 -
1/2 cup (120 ml) low-sodium chicken broth
10 -
1/3 cup (80 ml) milk
11 -
1 teaspoon garlic powder
12 -
1/2 teaspoon onion powder
13 -
1/2 teaspoon smoked paprika
14 -
1/2 teaspoon kosher salt, plus more to taste
15 -
1/4 teaspoon black pepper
For serving
16 -
2 tablespoons sliced green onions
17 -
Chopped parsley, optional
# Instructions:
01 -
Coat a 6-quart slow cooker with cooking spray or a thin layer of butter.
02 -
Add the frozen cubed potatoes, chicken pieces, sliced kielbasa, diced onion, and 3/4 cup of the cheddar. Stir gently to distribute the chicken evenly.
03 -
In a bowl, whisk together the cream of chicken soup, sour cream, chicken broth, milk, garlic powder, onion powder, smoked paprika, salt, and pepper.
04 -
Pour the sauce over the slow cooker ingredients and stir lightly. Cover and cook on low for 4-5 hours or on high for 2.5-3 hours, until the chicken reaches 165°F and the potatoes are tender.
05 -
Sprinkle the remaining 3/4 cup cheddar over the top. Cover and cook for 15-20 minutes more, until melted.
06 -
Let the casserole rest uncovered for 5-10 minutes so the sauce settles. Top with green onions and parsley if using.
# Good to know:
01 -
Use a 6-quart slow cooker for even cooking and easier stirring.
02 -
Frozen cubed hash browns work best because they hold their shape.
03 -
Chicken must reach 165°F before serving.