Crockpot Kielbasa & Veggie Bowl
A hearty, cozy Polish-inspired crockpot bowl made with smoky kielbasa, tender potatoes, and veggies simmered in light broth, then served over warm brown rice. Finished with cold sauerkraut for the perfect tangy, probiotic bite. Simple, whole ingredients that come together into a comforting, balanced meal that meal-preps like a dream.
Equipment
- Crockpot
- Skillet for browning
- Cutting board & knife
Ingredients
- 16 oz Polska Kielbasa sliced
- 1½-2 c Chicken broth
- 1 Yellow Onion chopped
- 1 Green bell pepper chopped
- 10 oz Frozen Peas, Carrots and Green beans Mix
- 2-2½ lbs White Potatoes cubed
- 1 tbsp Minced Garlic
- 1 tsp Garlic powder + a dash during browning
- 1 tsp Onion powder + a dash during browning
- 1 tsp Smoked Paprika
- 1 tsp Black Pepper
- 1 tsp Turmeric powder
- 1 tsp Oregano
- 1 tsp Parsley
- 1 tsp Celtic se salt
- Cooked Brown Rice for serving / meal prep
- Sauerkraut for topping
Instructions
- Heat a skillet over medium. Add sliced kielbasa and brown it on both sides.Sprinkle a little garlic powder + onion powder directly onto the sausage while it cooks.
- Pour in a splash of chicken broth and scrape up the browned bits — that’s flavor.
- Add potatoes, onion, bell pepper, frozen veggie mix, fresh garlic, paprika, pepper, turmeric, oregano, parsley, Celtic salt, plus the full teaspoon each of garlic powder and onion powder.
- Pour the browned sausage and deglazing liquid over the veggies.
- Pour in the remaining chicken broth. It should cover the bottom of the crockpot but not fully submerge everything.
- Cook on LOW for 4–6 hours, or until potatoes are tender.
- Spoon over warm brown rice and top with cold sauerkraut. The kraut makes it — don’t skip it.
Notes
Adding 1 cup cooked brown rice adds ~216 calories
