1 can cream of celery soup
1/3 c. packed brown sugar
1 (27 oz.) can sauerkraut, drained
2 lbs. Polish Kielbasa, cut in 1 inch pieces
4 med. potatoes, pared and cubed
1 c. chopped onion
1 c. shredded Monterey Jack cheese

In crockery slow cooker, combine soup, sugar, and sauerkraut. Stir in sausage, potatoes, and onion. Cover and cook on low heat for 8 hours or high heat for 4 hours. Spoon off excess fat. Stir in cheese. Spoon into serving bowls. Serve with additional cheese to sprinkle on top, if desired. 6-8 servings.