Ingredients
Scale
- 1 ½ lbs baby gold potatoes, cut in half
- 14 oz. polska kielbasa
- 12 oz. green beans, cleaned and trimmed
- 20.5 oz. cream of chicken soup
- 1 cup sharp cheddar cheese
- 1 oz. ranch seasoning packet
- 1 tsp. Cajun seasoning, Tony Chachere’s
Instructions
- Add all ingredients to the slow cooker and stir well.
- Cook on low for 5-6 hours until the potatoes and green beans are tender.
- Stir again, serve hot, and enjoy your meal.
Notes
Make sure to clean and trim the green beans for the best texture.
Feel free to customize the cheese with your favorite blend.
Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Sides
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 3g
- Sodium: 1200mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 50mg