Crockpot Pierogi Casserole with Kielbasa
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This Crockpot Pierogi Casserole is loaded with tender pierogies and smoky kielbasa in a cheesy, creamy sauce. Perfect for a hands-off meal any night of the week, this recipe is the definition of comfort food! If you love cozy slow cooker dinners, be sure to try my Slow Cooker Smothered Chicken Recipe for another easy family favorite.
This crockpot pierogi casserole has all the makings of a full meal in one fuss-free dish. Savory kielbasa pairs with creamy pierogies and a cheesy sauce for the ultimate comfort food dinner that’s perfect for busy weeknights.
Serve it with a side of my Parmesan Roasted Broccoli Recipe for an easy meal the whole family will love. Or give my Ciabatta Garlic Bread Recipe a try for a cozy comfort food pairing everyone will want seconds of.
Quick Look: Crockpot Pierogi Casserole with Kielbasa
- ⏱️ Prep Time: 15 minutes
- 🕒 Total Time: 3 hours
- 👨👩👧👦 Servings: 8
- 📊 Calories: ~432 kcal per serving
- 🥣 Ingredients: Pierogi's, cream cheese. chicken broth, kielbasa, cheddar cheese, sour cream, and garlic.
- ⭐ Difficulty: Easy, great for weeknight dinners.
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Why You'll Love This Recipe
Easy and Hands Off: Just put together the sauce, layer your ingredients, then set it and forget it.
Phenomenal Flavor: An amazing and comforting dish, this casserole balances a rich and creamy sauce with bold Polish sausage.
Even Better the Next Day: The flavors and textures in this casserole develop really nicely, so it's perfect for leftovers and meal prep!
For even more savory kielbasa dishes, try my Kielbasa Bites or this Slow Cooker Kielbasa Potato Soup.
Ingredients Needed
- Frozen Pierogies: I like to use classic cheddar pierogies, but feel free to substitute any flavor of pierogies you like.
- Kielbasa: Smoked kielbasa is the most popular choice. You can also use turkey kielbasa or smoked sausage if preferred.
- Cream Cheese: Full-fat or low-fat is fine.
- Sour Cream: Gives the sauce a unique and satisfying tang.
- Cheddar Cheese: Freshly grated for best melting results.
How to Make this Crockpot Pierogi Casserole
- Step 1: Add frozen pierogies and sliced kielbasa to the slow cooker. Pour most of the chicken broth over top. Cover and cook on high for 2 hours.
- Step 2: In a mixing bowl, beat cream cheese with an electric mixer until creamy. Mix in sour cream, garlic, salt, and black pepper.
- Step 3: Fold in the reserved chicken broth and the cheddar cheese.
- Step 4: Mix until everything is properly combined.
- Step 5: Carefully toss the pierogies and kielbasa in the cream cheese mixture. Cover and cook on high for 30 minutes, stirring halfway through.
- Step 6: Add the rest of the shredded cheese and cook for 15 to 20 more minutes, or until the cheese is melty and everything is properly heated through.
Recipe Tips
- As the sauce sits and cools it will thicken and absorb into the pierogies, so serve as soon as possible to get the most of the creamy sauce.
- Top with sliced green onions and a dollop of sour cream.
- To make this a really hearty meal, serve it with a side of my Cheddar Bay Biscuits and your favorite green salad.
- If you have leftovers, transfer to an airtight container and store in the fridge for 3 to 4 days.
- Leftovers can be microwaved in individual portions, or you can return to the slow cooker and heat on low, stirring occasionally until everything is hot again.
Crockpot Pierogi Casserole Recipe FAQ's
No, you can add even frozen pierogies directly to the slow cooker, and the broth will ensure they get heated through.
Absolutely! Layer all of the ingredients in the slow cooker and pop it in the fridge overnight. The next morning, all you have to do is take it out and turn it on!
If the sauce thickens too much during cooking, stir in a splash of milk or chicken broth before serving to loosen it up.
Smoked kielbasa is the most popular choice because it adds lots of savory flavor. You can also use turkey kielbasa or smoked sausage if preferred.
More Easy Slow Cooker Recipes
Crockpot Pierogi Casserole with Kielbasa
Equipment
Ingredients
- 2 (16 oz) packages frozen pierogis classic cheese or your favorite flavor (not thawed*)
- 1 pound kielbasa ½” sliced
- 2 cups chicken broth
- 1 (8 ounce) cream cheese room temperature
- ½ cup sour cream
- 2 cups cheddar cheese shredded and divided
- 2 cloves fresh garlic minced
- ½ teaspoon kosher salt
- 1 teaspoon black pepper
- Chopped green onion for garnish
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Instructions
- Spray the inside of a 6 qt or larger crockpot with non-stick cooking spray. Reserve ¼ cup of chicken broth for later use. Add the frozen pierogies and the sliced kielbasa, then add the remaining 1 ¾ cups of chicken stock.
- Cover and cook on high for 2 hours.
- After cooking for 2 hours, in a medium sized mixing bowl add cream cheese and beat with an electric mixture for 1 minute on medium speed until smooth. Add the sour cream, garlic, salt and pepper. Mix well with a spatula, then add the reserved ¼ cup of chicken broth and 1 cup of shredded cheddar cheese. Mix again until everything is combined and smooth, this mixture may be thick.
- Add the cheese mixture and spread over the pierogies and kielbasa and gently toss to stir to combine. Cover to cook on high for 30 minutes, gently stirring after 15 minutes. Sprinkle the top with the remaining cheddar cheese, cover and cook for a final 15-20 minutes.
- When ready to serve, garnish with the sliced green onion.
Notes
- The sauce will continue to thicken and absorb into the pierogies as it sits, so serve shortly after cooking for the creamiest texture.
- Leftovers: Refrigerate leftovers once cooled in an airtight container and refrigerate for up to 4 days.
