Slow Cooker Kielbasa and Brussels Sprouts for an Easy Dinner Tips, FAQ & printable recipe

Tips for success

For a slightly different texture, you can briefly sear the kielbasa in a skillet before adding it to the slow cooker, though it is not strictly necessary for this dump-and-go version. Searing adds a bit of caramelization to the exterior of the sausage rounds, which can enhance the visual appeal and provide a deeper, roasted flavor profile that contrasts nicely with the steamed, tender vegetables.

If you prefer your bacon to have a bit more texture, you can reserve half of the chopped bacon and stir it into the dish during the final 30 minutes of cooking. This prevents it from becoming too soft in the liquid.

However, for the most integrated flavor, cooking all the bacon from the start is recommended as it allows the fat to season the entire dish thoroughly throughout the slow cooking process.

Variations

• Spicy Kielbasa and Sprouts: Add one teaspoon of crushed red pepper flakes or a dash of hot sauce along with the garlic powder to give the dish a pleasant, lingering heat that cuts through the richness.
• Roasted Root Vegetable Mix: Incorporate one cup of peeled and cubed carrots or parsnips. These vegetables hold up well to the slow cooking time and add a subtle, natural sweetness that complements the savory bacon.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Freezing is not recommended as the texture of the Brussels sprouts will become mushy upon thawing and reheating.

Reheat

Reheat in a microwave-safe dish on medium power or in a saucepan over low heat until the internal temperature reaches 165°F (74°C).

Allow any leftovers to cool to room temperature for no more than two hours before transferring them to an airtight container. This helps maintain the quality of the Brussels sprouts and prevents bacteria growth. The dish can be stored in the refrigerator for up to three days. When ready to eat, ensure it is reheated thoroughly until steaming hot throughout before serving.

You can prep the ingredients the night before and store them in the refrigerator, but keep the broth separate until you are ready to start the slow cooker.

Simply combine the meat and vegetables in the slow cooker insert, cover it, and keep it in the fridge. In the morning, add the broth and seasonings, then start the slow cooker. This makes it an ideal strategy for a stress-free dinner after a long day.

Serving ideas

Serve this dish hot, directly from the slow cooker or transferred to a large, shallow serving bowl. Because it is a hearty, all-in-one meal, it pairs beautifully with a simple side, such as crusty bread or a light, acidic salad to cut through the richness of the bacon and kielbasa.

The juices at the bottom are particularly delicious, so ensure each serving includes a generous ladle of the savory liquid.

If you are serving this for a larger group, consider providing a small bowl of coarse-grain mustard on the side. The acidity of the mustard complements the smokiness of the meat and the earthiness of the Brussels sprouts perfectly.

Keep the serving temperature warm by using a slow cooker on the 'keep warm' setting if you are hosting a casual gathering, which allows guests to serve themselves at their own pace.

Frequently asked questions

Recipe card

Slow Cooker Kielbasa and Brussels Sprouts for an Easy Dinner

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 1 lb kielbasa, sliced into rounds
• 1 lb Brussels sprouts, halved
• 6 oz bacon, chopped
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 cup chicken broth

Instructions

1. Place the sliced kielbasa rounds into the bottom of the slow cooker, arranging them in an even layer. Add the halved Brussels sprouts and chopped bacon on top of the sausage.
2. Sprinkle the garlic powder and black pepper evenly over the ingredients. Pour the chicken broth over the mixture, ensuring it reaches the bottom to provide moisture for steaming.
3. Cover the slow cooker and set it to cook on high for 4 hours. Once the time is up, ensure the sausage has reached an internal temperature of 160°F (71°C) before serving the dish hot.

Estimated nutrition per serving

Calories

420

Protein

18.5 g

Carbohydrates

14.2 g

Fat

32.4 g

Fiber

4.5 g

Sugar

3.2 g

Sodium

980 mg

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