This recipe for Kielbasa and Sauerkraut in the Slow Cooker is on our table for every Christmas Day. Usually Easter, New Year’s Day, and a few days in between as well. The oven used to be my go-to way to prepare this. I have since discovered that when cooked in the slow cooker the kielbasa comes out mouth-wateringly tender. The flavors of mushroom and onion all marry perfectly with the kraut. As a bonus, you can mix it up and walk away, and leave the house if you need to.

The “Old Fashioned Kielbasa and Kraut” is the most popular recipe on the blog, and for good reason, it’s delicious. These recipes are so popular because they stand the test of time. They are the same as when my Mom made them 20 years ago. this one just has a slight twist utilizing the slow cooker. Next time you are thinking of making it give this version a try. I’d love to know which variety your family enjoys more! One big difference is that when you make it in the slow cooker there is no snap to the casing however, the tenderness and melt-in-your-mouth kielbasa make up for that. I love both it just depends on your preference and what you are in the mood for.

Kielbasa and Sauerkraut in the Slow Cooker Tips

* I do not rinse my sauerkraut, we like the sour and tang of it unrinsed. If you want a more mellow flavor give the sauerkraut a light rinse before squeezing all the liquid out.

** My slow cooker has a removable crock that can go on the stovetop, other versions have a “sear” option you can use. If yours does not, just cook everything in a pan on the stove and then transfer the mixture to your slow cooker. **

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Kielbasa and Sauerkraut in the Slow Cooker

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4.77 from 13 votes

Slow Cooker Kielbasa and Sauerkraut (Fresh Kielbasa)

Old fashinied kielbasa and kraut in the slow cooker just the way Mom makes it.

Course Main Dish, Meat

Cuisine Christmas, Easter, Game Day, Keto, Low Carb, New Years, Slow Cooker

Keyword fresh kielbasa, Kielbasa and kraut, Polish recipes, polish sausage

Prep Time 20

Cook Time 6

Servings People

Calories 475

Ingredients

2 lb sauerkraut ( 1 bag) drained well, rinsed if desired
1-1.5 lb fresh, raw Polish kielbasa link
2 Tablespoon oil
8 oz fresh mushrooms finely diced
1 onion yellow, or white, finely diced 5-6 oz
1 teaspoon fresh cracked black pepper it works out to about 20 twists on my grinder
1 beef bouillon cube

Instructions

Place your sauerkraut in a strainer over the sink and let it drain while you prep the other ingredients. *See Notes*
Add oil to a large pan or directly into your slow cooker if it can go on the stove or has browning capabilities. Sear the kielbasa for about 2 minutes on each side to crisp and brown up. Remove from pan and set aside.
**See Notes**
Add the mushrooms and a little more oil if needed and brown for 5 minutes.
Add the onion to the mushrooms and cook for about 5 minutes. Add about 1 teaspoon of fresh cracked pepper, it's about 20 twists for me.
Add in 1/4 cup of water and the bouillon cube, scrape the bottom of the pot and mix until the bouillon cube is dissolved.
Use your hand to really squeeze out all the moisture in the kraut, then add it to the pot and mix the kraut and mushroom/onion mixture together.
Place all of this in your slowcooker and nestle the kielbasa on the top. Cover and cook on low for at least 6 hours.
Slice the kielbasa into serving size pieces and serve alongside the kraut. Serve with horseradish, rye bread, or pierogi as desired.

Notes