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