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These Slow Cooker Swamp Potatoes combine tender potatoes, kielbasa and green beans in a creamy Cajun cheese sauce. It’s an easy dump-and-go dinner with hardly any prep.
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"I LOVE this recipe!! By far one of my favorite crock pot meals."
- Mary
What are Swamp Potatoes?
They are a mess of a meal that originated in the South, but they are so tasty. It's a stick-to-your-ribs meal with potatoes, smoked sausage, and green beans all cooked together in one pot. There are lots of ways to make them, but my version is extra good with a creamy, cheesy Cajun sauce that brings everything together.
Why You'll Want To Make This
- This is my version of swamp potatoes, which has a creamy, cheesy touch that makes them even more decadent than other versions
- The flavors meld together in the slow cooker; the potatoes get ultra tender, and everything melts in your mouth.
- It's also a good recipe for busy days since it cooks for 5-6 hours on LOW and only needs a quick stir before serving.
The Ingredients
Potatoes: Baby gold potatoes that are halved - no need to even peel them, so easy.
Kielbasa: Sliced kielbasa; you don't even need to brown this.
Green Beans: I use Fresh green beans; they hold up well with the long cooking time.
The Sauce: My sauce features creamy chicken soup as its base, complemented by cheese and ranch mix to make it even more flavorful. A touch of Cajun seasoning adds Bayou flavor.
How To Make Swamp Potatoes in the Slow Cooker
- Add all the ingredients to the crock (yes, all of them!). Stir.
- Cook low and slow - we want those potatoes to be fork tender.
- Scoop and serve up!
Simple Swaps
Meat Swap: Ground beef is the second-best choice for a change. Be sure to cook, crumble, and drain it first. Raw Chicken can be used, but it will be the sauce thinner for it has more moisture.
Veggies Additions: Add onion, red bell pepper, carrots, or celery to make it more filling.
Lower the Sodium: Use low-sodium cream of chicken soup, and instead of the ranch packet, season the dish heavily with onion powder and garlic powder.
Speed up cooking time: Use a few cans of drained potatoes instead of fresh ones, and you can cut the cooking time down to four hours on low.
How to Serve Swamp Potatoes
This dish is a true one pot meal. Just ladle onto plates or bowls and serve!
Make this feed more people: Serve the swamp potatoes over steamed white rice to make this meal stretch and feed more people, making it more filling.
Optional Toppings: You can add more cheese, sour cream, a dash of hot sauce and freshly ground black pepper.
What kind of green beans can be used?
You can use fresh, frozen, or canned green beans in this recipe! Opt for fresh if you prefer it, or use canned if you like the texture better.
How to Store and Reheat Swamp Potatoes?
Store in the refrigerator and eat within 3 days. Potatoes don't freeze well; they change texture dramatically. To reheat, place a single portion in a bowl and microwave for about 1.5 minutes or until hot; don't overcook.
More Southern Crockpot Recipes
Make a Louisiana-inspired spread with Slow Cooker Shrimp Boil, Slow Cooker Boiled Peanuts, and Southern Fried Corn.
Go creamy and bold with Slow Cooker Cajun Chicken Alfredo, paired with Cajun Parmesan Potatoes.
For hearty mains, try Cajun Style Ribs and Smoked Turkey Cajun 15 Bean Soup.
If you tried this Crockpot Swamp Potatoes recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Happy Slow Cooking!
How to Video
Ingredients
- 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, (this is two small cans)
- 1 cup sharp cheddar cheese
- 1 oz. ranch seasoning packet
- 1 tsp. Cajun seasoning, Tony Chachere’s - this is in a green canister
Instructions
- Add everything to the slow cooker and stir.
- Cook on LOW for 5-6 hours or on HIGH for 3.5-4 hours, or until the potatoes and green beans are tender.
- Stir, serve and enjoy.
Sarah's Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
This is extremely good! I’ve made it twice, for two different groups totalling nine people. Reviews were unanimously positive. Minor tweaks the second time were cutting the keilbasa and potatoes into smaller pieces (half rounds for the keilbasa and similar size for the potatoes), adding an extra half cup of cheese (extra sharp cheddar), and adding an additional teaspoon of cajun seasoning. It’s officially locked in like that. Zero need for any more tinkering.
I love your alterations!
Smaller pieces made it easier for the kids and allowed adults to get keilbasa, potato, and green bean in each bite. More cheese because…more cheese! More cajun because it wasn’t prevelant the first go around and now there’s more cheese. Thank you for the excellent recipe! It’s officially in rotation.
Will be making this tonight – but only have red potatoes on hand so will be using them instead.
Thanks for posting this recipe.
I LOVE this recipe!! By far one of my favorite crock pot meals.
Yay! We love it too.