Slow Cooker Mississippi Kielbasa
Slow Cooker Mississippi Kielbasa is a super flavorful, easy weeknight dinner recipe (or appetizer) that comes together with a small handful of ingredients and can be whipped up quickly!
A SIMPLE CROCK POT KIELBASA RECIPE
If you’ve been just about anywhere on the internet you’ve probably seen a Mississippi recipe or two. Ever since that super popular Mississippi Pot Roast became such a hit, I started creating ALL kinds of recipes based on those flavors and it just seems to work with nearly every cut of meat. So, when I had the idea of this Slow Cooker Mississippi Kielbasa, I figured, why not??! It worked so well with the Crock Pot Mississippi Lit’l Smokies! I also love that these can be served over a bed of pasta as a meal, or served alone as an appetizer!
FREQUENTLY ASKED QUESTIONS:
Serving over the noodles is a great idea, it helps cut the saltiness while still being able to use all that yummy gravy. You can use other pasta options that you have on hand, like fettuccini or linguini if needed.
If you don’t want to use pasta, try serving this over Mashed Potatoes or rice.
Like with all of the Mississippi recipes, this can be salty to some who are sensitive to salt. if you are, I’d recommend to use unsalted butter and water- not broth or anything that would have added salt. I am not aware of any low sodium ranch or au jus seasoning packets that are sold in stores. If you’re still looking to control your sodium, try making my Homemade Ranch Seasoning Mix, but leave out the salt. If you do that, just use 2 Tablespoons of the Homemade Ranch. You could also look for the “Kielbasa Lite” from Hillshire Farms which is lower in fat and lower in sodium when compared to traditional Kielbasa.
It was not overly spicy, so I think if you wanted to use a little pepperoncini juice with the water that would work out fine.
Leftover Crock Pot Mississippi Kielbasa pieces can be stored in an airtight container and should be kept in the refrigerator for up to 4 days. You can freeze leftovers for up to 3 months in a freezer safe bag or freezer safe container.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- kielbasa– cut into 2-inch pieces. I shared a lower sodium and a lower fat option above in the FAQ section.
- water
- au jus gravy mix
- ranch seasoning mix– making your own Ranch Seasoning mix is an option as well.
- unsalted butter– thinly sliced
- pepperoncini peppers
HOW TO MAKE SLOW COOKER MISSISSIPPI KIELBASA
Spray the inside of a 6-quart slow cooker with cooking spray. Add the cut kielbasa to the slow cooker. Add the water. Sprinkle the au jus gravy mix on top, followed by the ranch seasoning.
Stir everything so the pieces are coated in the seasoning. Add the sliced butter on top, followed by the peppers.
Place the lid on top and cook for 2-3 hours on high or 4-5 hours on low. Give it a good stir before serving. Serve over egg noodles or mashed potatoes or however you wish.
CRAVING MORE RECIPES?
Crock Pot Mississippi Kielbasa
Ingredients
- 28 ounces kielbasa cut into 2-inch pieces
- ⅓ cup water
- 1 ounce au jus gravy mix
- 1 ounce ranch seasoning mix
- ½ cup unsalted butter thinly sliced
- 6 pepperoncini peppers
Instructions
- Spray the inside of a 6-quart slow cooker with cooking spray.
- Add the cut kielbasa to the slow cooker.
- Add the water.
- Sprinkle the au jus gravy mix on top, followed by the ranch seasoning.
- Stir everything so the pieces are coated in the seasoning.
- Add the sliced butter on top, followed by the peppers.
- Place the lid on top and cook for 2-3 hours on high or 4-5 hours on low.
- Give it a good stir before serving. Serve over egg noodles or mashed potatoes or however you wish.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
People . . .
OMG I love this. So good.
I used the one ounce McCormick au jus packet. Hidden valley ranch packet. Cooked on low x 5 hours. My husband was eating this out of the crock pot.
Next time I probably won’t put in quite the entire packet of au jus seasoning but whatever. A total winner.
Really good and huge hit with the kids!
Delicious. I was surprised. Great recipe!
How could I cook this in the oven? What temperature and for how long?
I’ve never tested it in the oven, I’m sorry
This recipe was so simple to throw together! When I made it up it turned out delicious! I know this is one slow cooker meal I’ll be making monthly!
tastes very good
Oh gosh – this was so good! Thank you! I used your homemade ranch seasoning so I could control the salt. Worked perfect!
can you omit the peppers cuz I don’t do spicey food
It adds great flavor so just know you’ll be missing a part of what makes this such a unique recipe but you can certainly leave them out 🙂
So good thank you! Took it to a football party and they were gobbled up lol
Looks delicious! Do you think you could add some small potatoes to cook with everything??
Love this. Super simple to make.
I just have a question,.
How would this recipe be served over or mixed with sauteed cabbage? (no pasta)
Thank you in advance for your help!
I suppose it would work just fine! I think the flavors would work well together.
First..recipe..amazing. 2nd I do low carb and have used cabbage that I cut into noodle like strips that I sautéed in a skillet with butter..s&p..and garlic. so good on top of the cabbage!
That sounds delicious! Im also considering the Scottish side dish, colcannon, with this. Essentially sauted cabbage folded into mashed potatoes.