Directions
Place the raw baby potatoes in an even layer on the bottom of a 5- to 6-quart slow cooker. If any potatoes are larger than a golf ball, cut them in half so they cook at the same rate.
Scatter the sliced kielbasa evenly over the raw potatoes, letting the rounds fall down between the gaps so everything is nestled together.
Sprinkle the dry onion soup mix evenly over the kielbasa and potatoes so the seasoning is well distributed.
Dot the top with the pieces of butter, spacing them out across the surface so they melt and baste the potatoes and sausage as they cook.
Pour the chicken broth around the edges of the slow cooker, trying not to wash all the seasoning off the top. You want a shallow layer of liquid on the bottom to help the potatoes cook and create a flavorful, buttery broth.
Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the potatoes are very tender when pierced with a fork and the kielbasa is hot and juicy.
Once cooked, gently stir from the bottom to coat the potatoes and kielbasa in the buttery, oniony juices. Taste and add a pinch of salt and freshly ground black pepper if needed.
Serve hot right from the slow cooker, spooning plenty of the pan juices over each portion.
Variations & Tips
For a slightly lighter version, you can reduce the butter to 2 tablespoons and increase the chicken broth to 3/4 cup; the dish will still be rich but a bit less heavy. If you prefer a stronger smoky note, use a heavily smoked kielbasa or add a few drops of liquid smoke to the broth before cooking.
To introduce some color and sweetness while staying close to the original concept, tuck a handful of baby carrots or a sliced yellow onion under the potatoes; they will soften and blend into the juices. For a more herb-forward profile, sprinkle 1 teaspoon of dried parsley or thyme over the top with the soup mix.
