▢32 ounces frozen diced potatoes
▢2 rings (14 ounces each) Kielbasa, sliced, then halved
▢1 cup (113 g) sharp cheddar cheese, shredded
▢1 cup (113 g) Monterey Jack cheese, shredded
▢1 can (10.5 ounces) condensed cream of chicken soup
▢1 cup whole milk
▢1 tablespoon dried chives
▢1 teaspoon kosher salt
▢½ teaspoon ground black pepper
▢⅛ teaspoon cayenne pepper
▢fresh parsley, for garnish (optional)
Instructions
Spray the bowl of a 6-8 quart slow cooker with nonstick spray. Or, line the bowl with a liner.
To the slow cooker, add the diced potatoes, kielbasa, both kinds of cheese, cream of chicken soup, milk, chives, salt, black pepper, and cayenne pepper. Stir to combine.
Cover the slow cooker and cook on low for 5-6 hours. (Or, cook on high for 3-4 hours.)
When ready, stir and serve, garnished with fresh parsley.
Nutrition
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