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

Tips for success

To add a bit of heat to the dish, consider adding a pinch of red pepper flakes or a teaspoon of spicy mustard along with the cider vinegar.

This will introduce a subtle kick that complements the tanginess of the sauerkraut without overpowering the other ingredients. Adjust the amount of brown sugar if you prefer a less sweet profile, though it is necessary to balance the acidity of the kraut.

For a more complete meal, you can serve this dish over mashed potatoes or with a side of crusty rye bread. The bread is particularly useful for soaking up the flavorful juices that collect at the bottom of the slow cooker.

If you have leftovers, they often taste even better the next day, as the flavors continue to develop while stored in the refrigerator.

Variations

• Apple Infusion: Add one thinly sliced tart apple, such as a Granny Smith, along with the sauerkraut. The apple adds a natural sweetness and texture that pairs beautifully with the tangy kraut and smoky bacon.
• Onion and Garlic Boost: Sauté one diced yellow onion and two cloves of minced garlic before adding them to the slow cooker. This extra step adds depth and a savory aromatic quality to the finished dish.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Cool to room temperature for at most 2 hours before refrigerating.

Freezer

Freeze in a sealed container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat in a saucepan over medium heat or in the microwave until the internal temperature reaches 160°F (71°C).

Store any leftovers in an airtight container in the refrigerator for up to three days. Ensure the food cools to room temperature within two hours of cooking before placing it in the fridge to maintain quality and safety.

For longer storage, the dish can be frozen in a freezer-safe bag or container for up to two months, though the texture of the sauerkraut may soften slightly upon thawing.

This recipe is an excellent candidate for making ahead, as the flavors benefit from sitting. You can assemble the ingredients in the slow cooker insert the night before, cover it, and keep it in the refrigerator.

In the morning, simply place the insert into the slow cooker base and start the cooking process. This is a great way to have a hot dinner ready the moment you walk through the door.

Serving ideas

Serve this dish hot, straight from the slow cooker, to keep it at the ideal temperature. A large serving spoon is perfect for portioning the mixture onto individual plates. Because the dish is quite rich and savory, it pairs well with simple, mild sides that help balance the intensity of the kielbasa and sauerkraut combination.

For an elegant presentation, garnish the dish with a sprinkle of fresh parsley or caraway seeds. These simple additions add a pop of color and a subtle earthy flavor that brightens the overall appearance and taste. Serve alongside a cold beverage or a crisp salad to provide a refreshing contrast to the hearty, warm flavors of the slow-cooked meat.

Frequently asked questions

Recipe card

Slow Cooker Kielbasa and Sauerkraut for an Easy Dinner

Prep 5 minCook 4 hTotal 4 h 5 minServes 4

Ingredients

• 1 lb kielbasa, sliced into rounds
• 4 oz bacon, diced
• 16 oz sauerkraut, drained
• 2 tbsp brown sugar
• 1/4 cup cider vinegar

Instructions

1. Place the sliced kielbasa and the diced bacon into the bottom of the slow cooker insert. Ensure the meat is distributed evenly across the base to allow for consistent heating during the cooking process.
2. Spread the drained sauerkraut evenly over the meat mixture. Sprinkle the brown sugar over the top of the sauerkraut, then pour the cider vinegar over the entire contents of the slow cooker.
3. Cover the slow cooker and cook on low for 4 hours until the flavors have melded and the meat is heated through to an internal temperature of at least 160°F (71°C). Serve warm.

Contains: sulfites

Estimated nutrition per serving

Calories

420

Protein

18 g

Carbohydrates

12 g

Fat

32 g

Fiber

3 g

Sugar

8 g

Sodium

1200 mg

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