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Kielbasa and sauerkraut on a bun.
5 from 2 votes

Slow Cooker Kielbasa

This Slow Cooker Kielbasa recipe takes minutes to assemble. The kielbasa stays moist and becomes so flavorful as it's marinated in the brown sugar, apple cider, and onion mixture. Topped with a generous serving of sauerkraut and you have a delicious sandwich!
Prep Time: 15 mins
Cook Time: 4 hrs
Total Time: 4 hrs 15 mins
Servings: 8


  • 1/2 yellow onion - diced
  • 3 teaspoons olive oil
  • 1 2/3 cup sparkling apple cider - can use beer in place of the apple cider
  • 1 cup + 1 tablespoon light brown sugar - packed
  • 1/4 teaspoon kosher salt
  • 3 pounds polish kielbasa
  • 32 oz sauerkraut - drained


  • Cut the kielbasa into links. Place in a slow cooker.
  • Add the drained sauerkraut to the slower cooker. 
  • In a medium sized saucepan over medium low heat add the olive oil. Once shimmering, add the diced onion. Cook for 10 minutes or until soft and lightly browning. 
  • Add the brown sugar, apple cider, and salt to the saucepan. Stir and continue cooking over medium low heat until the sugar is dissolved. 
  • Remove from heat and pour the sauce into the slow cooker overtop the kielbasa and sauerkraut. 
  • Cover. Cook on low for 6-8 hours or on high for 4 hours. Serve on hoagie buns. 


You don't have to use sparkling apple cider for the liquid. Try using beer instead! Any kind will do. 
Use a strainer to drain the sauerkraut. 
Recipe adapted from Brown Eyed Baker


Calories: 614kcal (31%), Carbohydrates: 13g (4%), Protein: 25g (50%), Fat: 50g (77%), Saturated Fat: 17g (85%), Cholesterol: 119mg (40%), Sodium: 2314mg (96%), Potassium: 655mg (19%), Fiber: 3g (12%), Sugar: 7g (8%), Vitamin A: 20IU, Vitamin C: 19.3mg (23%), Calcium: 60mg (6%), Iron: 4.2mg (23%)