Slow Cooker Cowboy Candy Kielbasa and Potatoes Tips, FAQ & printable recipe

Tips for success

For an extra layer of texture, consider finishing the dish by placing the contents under a broiler for two to three minutes after the slow cooker cycle is complete.

This helps caramelize the sugars in the jalapeno syrup even further, creating crispy, charred edges on the kielbasa coins. Watch closely to prevent the sugar from burning, as it can go from caramelized to burnt very quickly.

If the sauce seems too thin at the end of the cooking time, remove the lid and switch the slow cooker to the high setting for the last fifteen minutes. This allows excess moisture to evaporate and concentrates the flavors of the syrup. Stir gently during this time to ensure the potatoes do not break apart while the glaze thickens to the desired consistency for serving.

Variations

• Smoky BBQ Twist: Add two tablespoons of your favorite smoky barbecue sauce along with the jalapeno syrup for a deeper, more robust flavor profile that complements the smoked sausage perfectly.
• Vegetable Medley: Incorporate sliced bell peppers or carrots along with the onions to add more color and texture, ensuring they are cut to a similar size as the potatoes for even cooking.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Not recommended as the potato texture will degrade upon thawing.

Reheat

Reheat in the microwave in 30-second intervals or in a skillet over low heat until warmed through.

Allow any leftovers to cool to room temperature for no more than two hours before transferring them to an airtight container. Storing the food while it is still steaming hot can lead to condensation inside the container, which may soften the potatoes excessively.

Once cooled, place the container in the refrigerator where it will keep for up to three days. Ensure the lid is sealed tightly to prevent the sausage from absorbing other odors.

This dish is an excellent candidate for advance preparation. You can assemble all the raw ingredients in the slow cooker insert the night before and keep it in the refrigerator.

Simply remove it from the fridge thirty minutes before starting the slow cooker to avoid placing a cold insert into a hot base, which can cause cracking. This makes for an incredibly fast start on a busy morning or afternoon.

Serving ideas

Serve this dish directly from the slow cooker for a casual, communal feel. Providing a slotted spoon is helpful, as it allows guests to scoop up the sausage and potatoes while leaving behind the excess syrup if they prefer.

It pairs beautifully with a simple side salad of bitter greens, like arugula or radicchio, which helps cut through the sweetness of the candied jalapenos.

For a more substantial meal, consider serving the kielbasa and potatoes alongside a crusty piece of sourdough bread or a side of steamed green beans. The bread is perfect for mopping up any remaining syrupy glaze left on the plate. Ensure the dish is served warm, as the texture of the glaze is best when it is slightly fluid and sticky rather than chilled or room temperature.

Frequently asked questions

Recipe card

Slow Cooker Cowboy Candy Kielbasa and Potatoes

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 1 lb kielbasa sausage, sliced into coins
• 1 lb baby potatoes, halved
• 1/2 cup candied jalapeno rings in syrup
• 1 medium yellow onion, sliced
• 1 tsp garlic powder

Instructions

1. Place the sliced kielbasa and halved baby potatoes into the bottom of the slow cooker insert. Ensure they are evenly distributed to allow for uniform cooking throughout the process.
2. Spoon the candied jalapeno rings along with their amber syrup over the mixture. Scatter the onion slices on top and sprinkle the garlic powder evenly over everything to ensure consistent flavor distribution.
3. Cover and cook on low for 4 hours until the potatoes are fork-tender and the sausage has reached an internal temperature of 160°F (71°C). Serve warm directly from the slow cooker.

Contains: sulfites

Estimated nutrition per serving

Calories

380

Protein

14.5 g

Carbohydrates

32 g

Fat

22 g

Fiber

3.5 g

Sugar

12 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.