Hey y'all! If you’re craving a bowl of creamy, cheesy comfort with smoky bites of kielbasa and pillowy pierogies, you’ve landed on the right recipe. THE BEST Crockpot Pierogi Casserole with Kielbasa is weeknight-easy, potluck-perfect, and guaranteed to disappear fast. Let’s get cooking!
Yield: 6–8 servings | Prep Time: 15 minutes | Cook Time: 2.5–3 hours on High or 4–5 hours on Low | Total Time: about 2 hours 45 minutes (High) or 5 hours 15 minutes (Low)
Why You'll Love THE BEST Crockpot Pierogi Casserole with Kielbasa
- Hands-off slow cooker magic makes this a true set-it-and-forget-it dinner.
- Ultra-creamy, cheesy sauce hugs every pierogi with smoky, savory kielbasa in every bite.
- Uses easy-to-find frozen pierogies for speedy prep any night of the week.
- Perfect for potlucks, game day, or cozy family dinners—feeds a crowd with ease.
- Flexible and forgiving: swap cheeses, adjust heat, or scale up for a bigger slow cooker.
Ingredients for THE BEST Crockpot Pierogi Casserole with Kielbasa
- 2 (16-ounce) boxes frozen potato-and-cheddar pierogies (about 24 pierogies total)
- 1 pound smoked kielbasa, sliced into ½-inch coins
- 1 medium yellow onion, thinly sliced (about 1 cup)
- 3 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 8 ounces cream cheese, softened and cut into cubes
- 1 ½ cups shredded sharp cheddar cheese, divided (1 cup for sauce, ½ cup for topping)
- 1 teaspoon Dijon mustard
- 1 teaspoon smoked paprika
- ½ teaspoon freshly ground black pepper
- ½ teaspoon kosher salt (adjust to taste)
- 2 tablespoons unsalted butter, melted
- 1 tablespoon olive oil (optional, for sautéing)
- ¼ cup chopped fresh chives or scallions, for garnish
- Optional: ¼ teaspoon crushed red pepper flakes, for heat
- Optional: 4 slices bacon, cooked and crumbled, for topping
How to Make Slow Cooker Pierogi Casserole with Kielbasa
Step 1: Prep the crock and build flavor
Grease a 5- to 6-quart slow cooker with the melted butter. If you’ve got 5 extra minutes, heat the olive oil in a skillet over medium-high and sauté the onion with a pinch of salt for 3–4 minutes until lightly golden, then add garlic for 30 seconds. This boosts sweetness and depth before it goes into your Crockpot pierogi casserole.
Step 2: Make the creamy base for your crockpot pierogi casserole
In a large bowl, whisk together the chicken broth, heavy cream, Dijon, smoked paprika, pepper, and salt. Stir in the cream cheese cubes and 1 cup shredded cheddar; it doesn’t need to be perfectly smooth—small bits will melt in the slow cooker.
Step 3: Layer the pierogies and kielbasa
Add half the pierogies to the slow cooker in an even layer. Top with half the kielbasa and half the onion/garlic mixture. Pour over half the creamy sauce. Repeat the layers with remaining pierogies, kielbasa, onions, and sauce.
Step 4: Slow-cook to cheesy perfection
Cover and cook on High for 2.5–3 hours or on Low for 4–5 hours, until the sauce is bubbling gently, pierogies are tender, and kielbasa is hot throughout. In the last 10 minutes, sprinkle the remaining ½ cup cheddar over the top, cover, and let it melt. If using bacon, sprinkle it on now.
Step 5: Finish and serve your pierogi kielbasa casserole
Garnish with chopped chives or scallions. Give everything a gentle stir to coat in the luscious sauce, then serve warm and enjoy the creamy, smoky, tangy goodness.
Notes for Cozy Crockpot Comfort
- If your kielbasa is not fully cooked, brown it in a skillet and ensure it reaches 160°F safe internal temperature before layering. See safe temps here: FoodSafety.gov.
- For extra richness, replace ½ cup of broth with additional heavy cream; for a lighter sauce, swap in half-and-half.
- New to slow cookers? These smart techniques help avoid mushy results: Serious Eats Slow Cooker Tips.
Variations of Pierogi Kielbasa Crockpot Casserole
- Loaded Bacon Ranch: Stir 1 tablespoon dry ranch seasoning into the sauce and top with crisp bacon and chives.
- Mushroom & Onion: Add 8 ounces sliced cremini mushrooms sautéed with the onions; swap smoked paprika for 1 teaspoon thyme.
- Spicy Cheddar-Jalapeño: Add 1–2 diced jalapeños (seeded for milder heat) and use pepper jack for half the cheese.
Required Equipment
- 5- to 6-quart slow cooker (Crockpot)
- Large mixing bowl and whisk
- 12-inch skillet (optional, for sautéing onions/garlic/kielbasa)
- Cutting board and chef’s knife
- Measuring cups and spoons
Storage for THE BEST Crockpot Pierogi Casserole with Kielbasa
- Refrigerate: Cool completely, then store in an airtight container for 3–4 days.
- Freeze: Portion into freezer-safe containers and freeze up to 2 months; thaw overnight in the fridge.
- Reheat: Microwave 2–3 minutes per serving, stirring halfway; or bake covered at 350°F for 20–25 minutes until hot and bubbly. Add a splash of broth or cream if the sauce thickens too much.
Serving & Pairings
- Crisp green salad with a lemony vinaigrette to cut the richness.
- Roasted broccoli, Brussels sprouts, or buttered green beans.
- Classic sides like sauerkraut, dill pickles, or a dollop of sour cream and grainy mustard.
- To drink: light lager, pilsner, or a dry cider; for wine, try Riesling or Pinot Grigio.
Pro Tips for THE BEST Crockpot Pierogi Casserole with Kielbasa
- Keep the lid on: Heat loss adds 20–30 minutes each time you peek—let the slow cooker do its thing for the creamiest results. More science-backed advice here: Serious Eats.
- Layer thoughtfully: Place frozen pierogies in even layers so steam and sauce circulate; clumps can lead to unevenly cooked centers.
- Salt last: Kielbasa and cheddar can be salty—taste at the end and adjust. For nutrition context on sodium in processed meats, see Healthline.
FAQ: Crockpot Pierogi Casserole with Kielbasa
Can I use homemade pierogies?
Yes! Keep them well-chilled or slightly frozen so they hold their shape. Start checking doneness 30 minutes earlier, as fresh pierogies cook faster.
Do I need to thaw the pierogies first?
No thawing needed—add them straight from the freezer. Just ensure they’re separated and not stuck together for even cooking.
Can I swap the kielbasa?
Absolutely. Try turkey kielbasa, andouille for heat, or a plant-based smoked sausage. If using raw sausage, brown and cook to 160°F before layering (see FoodSafety.gov).
Ingredients
- 24 oz frozen potato and cheese pierogi (about 24 pieces)
- 12 oz kielbasa, sliced into ¼-inch rounds
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 (10.5 oz) can cream of mushroom soup
- 1 cup sour cream
- ½ cup milk
- 1 cup shredded sharp cheddar cheese, divided
- 2 tablespoons butter
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh chives (optional, for garnish)
Instructions
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1In a skillet over medium heat, melt butter. Add sliced kielbasa and cook until edges are browned, about 4-5 minutes. Add sliced onion and cook until softened, about 3-4 minutes. Stir in minced garlic for 30 seconds and remove from heat.
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2In a medium bowl, whisk together cream of mushroom soup, sour cream, and milk until smooth. Season with salt and pepper.
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3Spray the crockpot with cooking spray or lightly butter the insert. Arrange half of the frozen pierogi in an even layer in the bottom of the crockpot. Top with half of the kielbasa and onion mixture and sprinkle with half of the shredded cheddar.
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4Pour half of the creamy soup mixture over the layered pierogi. Repeat with remaining pierogi, kielbasa mixture, soup mixture, and finish with the remaining cheddar on top. Cover and cook on LOW for 3-4 hours or until pierogi are tender and heated through.
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5If desired, uncover for the last 10-15 minutes to allow the cheese to melt and the top to set. Garnish with chopped fresh chives before serving. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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