Ingredients

The following ingredients have 4 Servings
  • 32 ounces frozen diced potatoes, (thawed in refrigerator)
  • 24 ounces kielbasa, (sliced, then halved)
  • 1 cup sharp cheddar cheese, (shredded)
  • 1 cup Monterey Jack cheese, (shredded)
  • 1 can (10.5 ounces) condensed cream of chicken soup
  • 1 cup milk
  • 1 tablespoon dried chives
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ⅛ teaspoon cayenne pepper
  • fresh parsley, (for garnish (optional))

Instruction

  • Spray the bowl of a 6-8 quart slow cooker with nonstick spray. Or, line the bowl with a liner.
  • To the slow cooker, add the thawed diced potatoes, kielbasa, both kinds of cheese, cream of chicken soup, milk, chives, salt, black pepper, and cayenne pepper. Stir to combine.
  • Cover the slow cooker and cook on low for 5-6 hours. (Or, cook on high for 3-4 hours.)
  • When ready, stir and serve, garnished with fresh parsley.