When the day’s been long and your energy is low, nothing beats coming home to a warm, creamy, cheesy meal that’s already waiting for you. This Crockpot Pierogi Casserole with Kielbasa is the definition of easy comfort. With smoky sausage, tender pierogies, and gooey cheese, it’s everything you want from a crockpot dinner—and then some.
This recipe is a Polish-American comfort food favorite, slow-simmered to perfection. It’s cozy, rich, and ridiculously simple. If you’re a fan of cheesy kielbasa recipes and slow cooker pierogi casseroles, prepare to fall in love.
Why You’ll Love This Crockpot Pierogi Casserole with Kielbasa
- Hands-off slow cooking for the win
- Cheesy, hearty, and incredibly comforting
- A crowd-pleasing Polish-American classic
- Perfect for busy weeknights or lazy weekends
Ingredients
- 3 packages (3 × 454 g / 16 oz) frozen cheddar pierogies
- 4 cups (960 ml) chicken broth, divided
- 1 block (226 g / 8 oz) cream cheese
- 1 cup (113 g) shredded cheddar cheese, plus extra for topping
- 1 pound (450 g) kielbasa, sliced
- Salt and black pepper, to taste
- Green onions, chopped, for garnish (optional)
Let’s Make Magic in the Crockpot
Step 1: Layer It Up
In a 4–6 quart slow cooker, add the frozen pierogies, sliced kielbasa, 3 cups of chicken broth, and 1 cup of shredded cheddar cheese. Stir gently to coat everything evenly.
Step 2: Slow Cook to Perfection
Cover and cook on high for 3–4 hours or on low for 6 hours. The pierogies will be soft, and the flavors will meld beautifully.
Step 3: Creamy Dreamy Finish
About 30 minutes before serving, warm the cream cheese with the remaining 1 cup of chicken broth until softened—use the microwave or stovetop. Whisk until smooth and pour into the crockpot. Stir gently to blend.
Step 4: Final Cheesy Touch
Sprinkle extra cheddar cheese on top. Cover and cook on low for the final 30 minutes, until bubbly and irresistible.
Step 5: Serve It Up
Taste and season with salt and pepper as needed. Dish it out hot and garnish with chopped green onions if you’d like a pop of color and freshness.
Tips for Crockpot Casserole Success
- No thawing required: Just toss those frozen pierogies right in.
- Swap it up: Try spicy kielbasa or even smoked turkey sausage for a twist.
- More veggies? Add frozen peas or chopped spinach during the last hour of cooking.
- Make it ahead: Assemble everything except the cream cheese mixture the night before and refrigerate. In the morning, just turn on the crockpot.
The Backstory: Comfort Born from Convenience
This dish came from one of those “what can I make with what I have” moments—frozen pierogies, leftover kielbasa, and a dream of not standing over the stove. The result? A slow cooker pierogi casserole so good it quickly earned a permanent spot on our cold-weather meal list. It’s simple, satisfying, and honestly tastes like a hug in a bowl.
What to Serve with Crockpot Pierogi Casserole
It’s filling on its own, but if you want sides, try a tangy cucumber salad, roasted cabbage, or sautéed green beans. A crusty slice of bread or a warm dinner roll is perfect for scooping up all that creamy, cheesy sauce.
How to Store and Reheat
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the microwave or on the stovetop with a splash of broth or milk to bring back the creamy texture. This casserole also freezes well—just let it cool completely and freeze in portions for up to a month.
FAQs: Kielbasa & Pierogi Edition
Can I use homemade pierogies?
Absolutely! Just be sure they’re fully cooked before adding them to the slow cooker.
Can I cook it longer?
It’s best not to overcook—pierogies can get too soft. Stick to 6 hours max on low.
Can I make this vegetarian?
Yes—use veggie broth and skip the kielbasa or replace it with a plant-based sausage.
What if it gets too thick?
Add a splash of broth or milk to loosen it up when reheating.
Comfort Food, the Easy Way
Crockpot Pierogi Casserole with Kielbasa is everything you want from a cozy dinner: easy, cheesy, hearty, and just a little indulgent. It’s the kind of dish that makes cold nights warmer, long days easier, and mealtimes a whole lot happier. Add it to your dinner rotation—you won’t regret it.
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Crockpot Pierogi Casserole with Kielbasa
- Total Time: 4 hours 30 minutes
- Yield: 6 servings 1x
Description
Crockpot Pierogi Casserole with Kielbasa is the ultimate set-it-and-forget-it comfort food. Frozen cheddar pierogies, smoky kielbasa, rich cream cheese, and melty cheddar combine in the slow cooker to create a creamy, cozy dish that feels like a warm hug. Perfect for busy weeknights or lazy weekends, this Polish-American classic is cheesy, hearty, and ridiculously easy.
Ingredients
-
3 packages (3 × 454 g / 16 oz) frozen cheddar pierogies
-
4 cups (960 ml) chicken broth, divided
-
1 block (226 g / 8 oz) cream cheese
-
1 cup (113 g) shredded cheddar cheese, plus extra for topping
-
1 pound (450 g) kielbasa, sliced
-
Salt and black pepper, to taste
-
Green onions, chopped, for garnish (optional)
Instructions
-
Layer It In
In a 4–6 quart crockpot, add frozen pierogies, sliced kielbasa, 3 cups of chicken broth, and 1 cup cheddar cheese. Stir gently to combine. -
Slow Cook
Cover and cook on high for 3–4 hours or low for 6 hours, until pierogies are tender. -
Cream Cheese Addition
About 30 minutes before serving, warm cream cheese with remaining 1 cup broth. Whisk until smooth and pour into crockpot. Stir to blend. -
Final Cheesy Top
Sprinkle more cheddar cheese on top. Cover and continue cooking on low for 30 minutes. -
Serve
Season with salt and pepper. Serve hot, garnished with green onions if desired.
Notes
No need to thaw pierogies
Swap kielbasa for turkey sausage or a spicy version
Add frozen veggies in the last hour (peas, spinach, etc.)
Can be assembled ahead and refrigerated overnight
Reheat with broth or milk to keep creamy texture
- Prep Time: 10 minutes
- Cook Time: 4–6 hours
- Category: Plats
- Method: Slow Cooker
- Cuisine: Polish-American