1.5 lbs Polish sausage (kielbasa), cut into chunks
1 bag (16 to 32 oz) sauerkraut, rinsed and drained (or lightly drained depending on how tart you like it)
4 to 5 medium Yukon Gold or red potatoes, peeled and cubed
1 medium onion, sliced
1/2 cup chicken broth (or water)
1 tbsp brown sugar (optional, to balance tanginess)
1 tsp garlic powder
Salt and black pepper to taste
Instructions
Layer the base: Place the cubed potatoes and sliced onions at the bottom of your slow cooker.
Add the sauerkraut: Spread the rinsed and drained sauerkraut evenly over the top of the potatoes and onions.
Add the sausage: Arrange the chunks of Polish sausage on top of the sauerkraut.
Season: In a small bowl or measuring cup, mix the chicken broth, garlic powder, brown sugar (if using), salt, and pepper, then pour the mixture evenly over the contents of the slow cooker.
Slow cook: Cover and cook on LOW for 6 to 7 hours (or on HIGH for 3 to 4 hours), or until the potatoes are fork-tender and the flavors have fully melded.
Serve: Give everything a gentle toss to combine before serving warm.
