Ingredients:

  • 12 ounces smoked kielbasa (Polish sausage), sliced into 1-inch rounds
  • 2 pounds Yukon Gold potatoes, quartered
  • 2 large bell peppers (mixed colors), chopped
  • 1 medium yellow onion, chopped
  • 1 cup low-sodium chicken broth
  • 1 tablespoon smoked paprika
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Slice the smoked sausage into 1-inch thick rounds. Quarter the potatoes, and chop the bell peppers and onion.
  2. Place the potatoes, peppers, and onion into the slow cooker basin. Drizzle with olive oil, smoked paprika, salt, and pepper, tossing everything gently to ensure even coating.
  3. Add the sliced sausage and pour the chicken broth over the top of the ingredients.
  4. Cover and cook on LOW heat for 3 hours, or until the potatoes are completely tender and the sausage fat has rendered into the vegetables.
  5. Stir well before serving to distribute the smoky flavor and sauce.