Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crockpot Pierogi Casserole with Kielbasa

This hearty slow-cooker casserole combines tender pierogies with smoky kielbasa in a rich, creamy cheese sauce for the ultimate comfort food experience. Perfect for busy weeknights or weekend gatherings!

 

  • Total Time: 3 hours 45 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 3 packages Mrs. T’s Cheddar Pierogies (frozen)
  • 1 lb kielbasa, sliced
  • 4 cups chicken broth (divided)
  • 8 oz block cream cheese
  • 1 cup shredded cheddar cheese
  • Salt and pepper to taste
  • Green onions, thinly sliced (for garnish)

Instructions

  1. Prepare the Crockpot
  2. Spray a 4-quart crockpot with cooking spray to prevent sticking and make cleanup easier. This essential first step ensures your casserole will release easily when serving.
  3. Assemble the Base Ingredients
  4. Pour 3 cups of chicken broth into the bottom of the crockpot. Add the frozen cheddar pierogies directly (no need to thaw), then distribute the sliced kielbasa evenly over the pierogies. Sprinkle most of the shredded cheddar cheese on top, reserving some for later. Season with salt and pepper to taste.
  5. Mix and Set to Cook
  6. Gently stir the mixture to ensure the pierogies are coated in broth and evenly distributed throughout the pot. This helps them cook evenly and absorb the savory flavors. Set the crockpot to cook on high for 3-4 hours or on low for 6 hours.
  7. Prepare the Cream Cheese Mixture
  8. About 30 minutes before serving, combine the cream cheese and remaining cup of chicken broth in a microwave-safe bowl. Microwave for 30-60 seconds until the cream cheese is softened. Whisk until completely smooth and lump-free to create a pourable sauce.
  9. Add the Cream Cheese Mixture
  10. Pour the cream cheese mixture evenly over the contents of the crockpot. Sprinkle the reserved cheddar cheese on top. Cover and continue cooking for an additional 30 minutes on low heat to allow the sauce to thicken and integrate with the other ingredients.
  11. Serve and Garnish
  12. Gently stir the casserole to combine all ingredients. The pierogies should be tender and the sauce creamy and thick. Garnish with freshly sliced green onions and serve hot directly from the crockpot.

Notes

  • For extra flavor, try using a smoked Polish kielbasa or add 1/2 cup of caramelized onions.
  • This dish reheats well but may need a splash of milk or chicken broth when reheating to restore creaminess.
  • For a lighter version, use turkey kielbasa and reduced-fat cream cheese.
  • Frozen pierogies work best for this recipe as they hold their shape better during slow cooking.
  • Author: bestfeed
  • Prep Time: 15 minutes
  • Cook Time: 3 hours 30 minutes
  • Category: Main-course
  • Method: Slow Cooking
  • Cuisine: Polish-American

Nutrition

  • Serving Size: 1/6 of casserole
  • Calories: 620
  • Sugar: 3g
  • Sodium: 1520mg
  • Fat: 38g
  • Saturated Fat: 18g
  • Unsaturated Fat: 17g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 23g
  • Cholesterol: 110mg

Find it online: https://bestfeed.us/crockpot-pierogi-casserole-with-kielbasa/