Loading...

Add the quartered golden potatoes to the bottom of a large slow cooker.

Generously season the potatoes with paprika, onion powder, and garlic powder.
Layer the diced yellow onion evenly over the seasoned potatoes.

Arrange the sliced kielbasa on top of the onions.

Pour the condensed cream of chicken soup over the ingredients in the slow cooker.

Add the plain Greek yogurt (or sour cream) to the slow cooker.

Empty the drained canned green beans into the slow cooker.

Sprinkle the dry onion soup mix packet evenly over all the ingredients.

Stir all the ingredients thoroughly until they are well combined and coated in the creamy mixture.

Cover the top of the mixture with a generous, even layer of shredded cheddar cheese blend.

Distribute the small pats of unsalted butter over the layer of cheese.

Cover the slow cooker with its lid and cook on the LOW setting for 5 to 6 hours, or on the HIGH setting for 3 to 4 hours, until the potatoes are tender and the cheese is bubbly and melted.

Once cooked, stir gently to combine some of the melted cheese and serve hot.


Add the quartered golden potatoes to the bottom of a large slow cooker.

Generously season the potatoes with paprika, onion powder, and garlic powder.
Layer the diced yellow onion evenly over the seasoned potatoes.

Arrange the sliced kielbasa on top of the onions.

Pour the condensed cream of chicken soup over the ingredients in the slow cooker.

Add the plain Greek yogurt (or sour cream) to the slow cooker.

Empty the drained canned green beans into the slow cooker.

Sprinkle the dry onion soup mix packet evenly over all the ingredients.

Stir all the ingredients thoroughly until they are well combined and coated in the creamy mixture.

Cover the top of the mixture with a generous, even layer of shredded cheddar cheese blend.

Distribute the small pats of unsalted butter over the layer of cheese.

Cover the slow cooker with its lid and cook on the LOW setting for 5 to 6 hours, or on the HIGH setting for 3 to 4 hours, until the potatoes are tender and the cheese is bubbly and melted.

Once cooked, stir gently to combine some of the melted cheese and serve hot.
