Prepare Ingredients: Begin by washing and peeling your russet or Yukon Gold potatoes. Cut them into small cubes for even cooking, and slice the smoked kielbasa into bite-sized pieces.

Layering in the Crockpot: Start by placing half of the cubed potatoes at the bottom of the crockpot. Layer with half of the kielbasa pieces, followed by half of the shredded cheddar cheese. Repeat this layering.

Mix Creamy Ingredients: In a separate bowl, blend together the cream of chicken soup, onion powder, garlic powder, salt, and pepper. Pour this mixture evenly over the layered ingredients.

Cook: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender and cheese is melted.

Serve: Before serving, give it a gentle stir. Serve hot and enjoy!