Creamy Crockpot Pierogi Casserole with Kielbasa

Say goodbye to boiling, draining, and pan-frying. This Crockpot Pierogi Casserole with Kielbasa is the ultimate shortcut to rich, comforting, and hearty Polish-American flavor. This recipe takes the classic combination of soft potato and cheese pierogi, savory smoked kielbasa sausage, and creamy, dreamy sauce, and transforms it into an effortless, set-it-and-forget-it meal.

This is true comfort food simplified. The slow cooker works its magic, melting the butter and cream cheese into a smooth, savory base while infusing the pierogi and kielbasa with delicious, slow-cooked flavor. The result is a bubbly, cheesy, and satisfying pierogi casserole that is perfect for a busy weeknight, an easy family gathering, or a chilly evening when you need a little something extra cozy.

If you’ve been searching for an easy dinner that feels like a decadent indulgence, look no further. This Slow Cooker Pierogi and Kielbasa recipe delivers on flavor and convenience, making it a guaranteed addition to your weekly rotation.

Why This Crockpot Casserole is a Weeknight Game Changer

Using the slow cooker for this pierogi casserole is the secret to maximum flavor and minimal fuss. Here’s why this method is superior:

• True “Set-It-and-Forget-It” Ease: Unlike baked casseroles that require pre-cooking the ingredients, this recipe simply involves layering and walking away. It’s perfect for meal prep or busy days.
• The Creamy Factor: The slow, low heat perfectly melts the cream cheese and butter with the broth, creating a luscious, velvety sauce that coats every single pierogi and slice of kielbasa.
• No Boiling Required: We skip the step of boiling the pierogi! They cook directly in the savory sauce in the crockpot, emerging perfectly tender and ready to eat.
• Hearty and Satisfying: This dish is a complete meal in one pot, packed with protein from the kielbasa and carbs from the pierogi. It is undeniably filling and family-friendly.
• Perfect for Parties: The slow cooker keeps the casserole warm and ready to serve for hours, making it an ideal choice for tailgates or casual entertaining.

Ingredients

The ingredients list is simple and relies on the rich flavors of smoked sausage and cheese.

For the Slow Cooker Base

• 1 pound smoked Kielbasa sausage, sliced into 1/2-inch thick rounds
• 1 large onion, diced (yellow or white)
• 2 cloves garlic, minced
• 2 (16-ounce) packages frozen potato and cheese pierogi (do not thaw)
• 1 (10.5-ounce) can cream of chicken soup (or mushroom soup)
• 1 cup chicken broth (low sodium)
• 8 ounces cream cheese, cubed (full-fat recommended)
• 1/2 cup (1 stick) unsalted butter, cubed
• 1 teaspoon dried parsley
• 1/2 teaspoon black pepper

For the Cheesy Topping

• 1 cup shredded sharp cheddar cheese
• 1/2 cup shredded Monterey Jack cheese (or a Mexican blend)
• 1/4 cup fresh chives or green onions, sliced (for garnish)

Step-by-Step Instructions: Layer, Cook, and Melt

The layering technique is key to ensure the pierogi cook evenly and the sauce distributes perfectly throughout the casserole.

Part 1: Layering the Slow Cooker (10 Minutes)

1. Prep the Pot: Lightly grease the inside of your slow cooker bowl (6-quart size is ideal) with cooking spray.
2. Base Layer: Place half of the diced onions, half of the minced garlic, and half of the sliced kielbasa on the bottom of the slow cooker.
3. Pierogi Layer: Layer one package of the frozen pierogi over the kielbasa mixture.
4. Sauce Layer: In a medium bowl, whisk together the cream of chicken soup, chicken broth, dried parsley, and black pepper. Pour half of this mixture evenly over the pierogi.
5. Butter and Cheese: Scatter half of the cubed cream cheese and half of the cubed butter over the liquid.
6. Second Layer: Repeat the layers: Add the remaining onions, garlic, kielbasa, and the second package of pierogi. Pour the remaining soup mixture over everything, and top with the remaining cream cheese and butter.

Part 2: Cook and Finish

1. Cook: Cover the slow cooker and cook on LOW for 4–5 hours or on HIGH for 2–3 hours. The pierogi are done when they are soft and tender, and the sauce is bubbling and creamy.
2. Stir and Top: Gently stir the mixture to incorporate the melted cream cheese and butter into the sauce. Be careful not to break the pierogi.
3. Melt the Cheese: Sprinkle the cheddar and Monterey Jack cheeses evenly over the top of the pierogi casserole.
4. Finish: Cover the slow cooker again and cook for another 15–20 minutes, or until the topping cheese is completely melted and bubbly.
5. Garnish and Serve: Turn the slow cooker to KEEP WARM. Garnish generously with sliced chives or green onions and serve the Crockpot Pierogi Casserole with Kielbasa hot!

Pro Tips for the Best Pierogi Casserole

Follow these simple tips to ensure your casserole is perfectly creamy, seasoned, and absolutely irresistible.

• Don’t Over Stir: While you need to stir the cream cheese and butter into the sauce toward the end, avoid excessive stirring. Pierogi are delicate when cooked and can break open easily, leading to a mushy texture. Stir gently just until the sauce is uniform.
• The Power of Cream Cheese: The cream cheese is the secret to the casserole’s texture. It not only adds a tangy flavor but creates a stable, thick sauce that won’t become watery after hours of slow cooking.
• Adjusting the Heat: While Kielbasa is the traditional sausage, if you like a kick, use spicy Italian sausage (fully cooked before adding) or add a pinch of crushed red pepper flakes to the sauce mixture for a subtle warmth.
• Butter Is Your Friend: Cutting the butter into small cubes and scattering it over the top ensures it melts evenly into the sauce as it cooks down, adding essential richness.
• Frozen Only: Do not thaw the pierogi! Adding them to the slow cooker frozen is critical to their texture. If they are thawed, they will quickly turn to mush in the liquid.

Serving Suggestions and Flavor Variations

This rich and satisfying Crockpot Pierogi Casserole pairs beautifully with simple, crisp sides to balance the creaminess.

Serving Suggestions

• Cool Contrast: The best pairing is a simple, tangy side salad or a dish of dill pickles or sauerkraut. The acidity cuts through the richness of the cheese and sausage perfectly.
• Green Veggies: Serve alongside a light side of steamed or roasted broccoli, asparagus, or green beans tossed in lemon juice.
• Crusty Bread: A loaf of toasted, crusty bread is excellent for soaking up any leftover creamy sauce.

Creative Variations

• The Bacon Upgrade: Cook 6 strips of bacon until crispy. Crumble the bacon and mix it into the casserole during the final stirring step. Garnish with more bacon pieces.
• Loaded Potato Style: Substitute 1 cup of the chicken broth with milk. Add 1/2 cup of sour cream during the final stirring stage for an extra-tangy flavor. Top with crispy bacon, chives, and a dollop of sour cream on the plate.
• Mushroom Earthiness: Add 1 cup of sliced crimini mushrooms along with the onions in the bottom layer. Their flavor will deepen as they slow-cook.
• Mustard Kick: Stir in 1-2 tablespoons of whole grain Dijon mustard into the sauce mixture before pouring it over the pierogi. This adds a welcome layer of tanginess to the dish.
• Vegetable Boost: Toss in 1 cup of frozen corn or peas during the last 30 minutes of cooking for a pop of color and sweetness.

Frequently Asked Questions

• Can I use fresh (refrigerated) pierogi instead of frozen? It is generally not recommended to use fresh or refrigerated pierogi. They are much softer and will break down and become mushy much faster than the frozen ones in the liquid-heavy slow cooker. Frozen pierogi hold their shape best over the long cooking time.
• Do I have to use Kielbasa? No, while traditional, you can substitute it with other smoked sausages like smoked turkey sausage, smoked ham, or even pre-cooked spicy Italian sausage. Just ensure whatever you choose is already fully cooked.
• What if my sauce looks too thin? If your sauce seems too thin after the initial cooking time (before you add the shredded cheese), remove the lid and switch the slow cooker to HIGH for the last 30 minutes. This will allow some of the excess moisture to evaporate and thicken the sauce naturally. Alternatively, you can stir in 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water (a slurry) during the final stirring stage; let it cook on high for 15 minutes to thicken.
• How should I store and reheat leftovers? Store leftover Crockpot Pierogi Casserole in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat individual portions in the microwave. For a whole batch, place the leftovers in a baking dish, cover with foil, and heat in a 350∘F oven until warm throughout. You may need to add a splash of milk or broth to restore the creamy texture upon reheating.
• Can I freeze this casserole? Freezing is generally discouraged for this recipe. The potato filling in the pierogi and the cream cheese sauce can change texture when frozen and thawed, often becoming grainy or separating. It is best enjoyed fresh or refrigerated for a few days.
• What size slow cooker is best? A standard 6-quart slow cooker is the ideal size for this recipe. A 4-quart may be too small and cause the mixture to overflow as the butter melts, and an 8-quart may cook it too quickly on the edges.

This Crockpot Pierogi Casserole with Kielbasa is your ticket to a delicious, low-effort, and deeply satisfying dinner. Enjoy the easy cooking and the comforting rewards!

Don’t forget to Pin this recipe for later and let us know your favorite cheese blend in the comments below!

Michonne Zendaya

Creamy Crockpot Pierogi Casserole with Kielbasa

This creamy crockpot pierogi casserole with kielbasa is the ultimate comfort food. Filled with tender pierogies, smoky sausage, and a rich cheesy sauce, it’s an easy slow cooker dish perfect for family dinners.

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Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Servings: 8 bowls

Course: Casserole, Main Course

Cuisine: American, Eastern European

Calories: 560

Ingredients Equipment Method Notes

Ingredients

  

• 2 lbs kielbasa sausage, sliced
• 2 bags (16 oz each) frozen pierogies
• 1 block (8 oz) cream cheese, softened
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup shredded cheddar cheese
• 0.5 cup sour cream
• 1 tsp garlic powder
• 1 tsp onion powder
• 0.5 tsp black pepper
• 0.25 cup chopped green onions (for garnish)

Equipment

• Crockpot / Slow Cooker
• mixing bowl
• spoon or spatula
• measuring cups and spoons

Method

 

1. Spray the inside of the crockpot with nonstick cooking spray.
2. Layer pierogies and sliced kielbasa in the crockpot.
3. In a bowl, mix cream cheese, cream of mushroom soup, sour cream, garlic powder, onion powder, and black pepper.
4. Pour the sauce mixture over the pierogies and kielbasa. Stir gently to combine.
5. Sprinkle shredded cheddar cheese on top.
6. Cover and cook on low for 4 hours until hot and bubbly.
7. Garnish with green onions and serve warm.

Notes

Use frozen pierogies straight from the bag — no need to thaw. Swap kielbasa with smoked turkey sausage for a lighter option. Top with crispy bacon or green onions for extra flavor before serving.