Description
This comforting one-pot meal is the ultimate set-it-and-forget-it dinner. Featuring tender baby gold potatoes, crisp-tender green beans, and savory halal beef kielbasa, all coated in a rich, creamy sauce, this dish is perfect for busy weeknights. It is a hearty, family-approved recipe that warms the soul with minimal effort and easy cleanup.
Ingredients
2 lbs halal beef kielbasa, sliced into 1/2-inch rounds
2 lbs baby gold potatoes, halved
1 lb fresh green beans, trimmed and cut in 2-inch pieces
1 small onion, finely diced
4 cloves garlic, minced
1 can (10.5 oz) cream of chicken soup, undiluted
1/4 cup low-sodium chicken broth
1 tbsp cornstarch
1/2 tsp dried thyme
1/2 tsp ground pepper
8 oz cream cheese, cubed
1 cup mild cheddar cheese, shredded
1 tbsp fresh parsley, for garnish
Instructions
In a glass mixing bowl, whisk together the cream of chicken soup, chicken broth, cornstarch, dried thyme, and ground pepper until smooth.
Place the potatoes, onion, and garlic at the bottom of the slow cooker.
Add the sliced beef kielbasa and green beans on top of the vegetables.
Pour the sauce mixture evenly over all ingredients in the slow cooker.
Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours until potatoes are fork-tender.
Fold in the cubed cream cheese until fully melted and combined into the sauce.
Stir in the shredded cheddar cheese, cover, and let sit for 5-10 minutes until melted.
Garnish with fresh parsley before serving.
Notes
Ensure you use a beef or chicken-based kielbasa to keep the recipe halal. If the sauce is too thick before cooking, add an extra splash of chicken broth. You can swap green beans for asparagus or carrots for variation.
- Prep Time: 15
- Cook Time: 360
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American