Some dinners just hit the spot with hearty, old-fashioned comfort—and this Slow Cooker Sausage and Sauerkraut Bake is one of them. With smoky sausage, tangy sauerkraut, and tender potatoes all cooking low and slow, this dish brings classic homestyle flavor with almost zero effort. It’s the kind of recipe that warms your kitchen, fills your home with incredible aroma, and delivers a satisfying dinner the whole family will love.
Ingredients
1 to 1.5 lbs smoked sausage or kielbasa, sliced
1 (32 oz) jar or bag sauerkraut, drained (keep a little juice for tang)
4 medium potatoes, peeled and chopped
1 medium onion, sliced
1 teaspoon caraway seeds (optional but traditional)
1 cup chicken broth
Salt & black pepper, to taste
1 tablespoon butter (optional for richness)
Instructions
Layer Veggies: Add potatoes and sliced onion to the bottom of the slow cooker.
Add Sausage: Lay sausage slices on top of the vegetables.
Add Sauerkraut: Spread sauerkraut over everything.
Season: Add caraway seeds, salt, and pepper.
Pour Liquid: Add chicken broth and butter (if using).
Cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until potatoes are tender.
Serve: Stir gently and serve while warm. Perfect with mustard or crusty bread.
Note
For extra tang, add a splash of the sauerkraut juice before cooking. If you prefer a milder flavor, rinse the sauerkraut lightly before adding. You can also mix in sliced apples for a slightly sweet balance.
