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Ever notice how a “busy weeknight” always sneaks up on you? One second you’re glancing at the clock, thinking you’ve got plenty of time, and the next you’re wondering if string cheese and a handful of crackers counts as dinner. (Been there, done that, and nope… still hungry.)

We all crave that comforting homemade dinner—one that feels like a hug for your insides—but after a long day, I’m not about to stand over a stove until 8 p.m. That’s exactly why this slow cooker pierogi casserole with kielbasa has become my “don’t worry, dinner’s handled” superhero. You toss a mess of frozen pierogies, slices of smoky sausage, cubes of cream cheese, and broth into the crock pot and just walk away. Your house starts to smell like you fussed for hours. But honestly? All you really did was load up the slow cooker and move on with life.

Why You’ll Love It

Effortless layering: no pre-cooking, no thawing—just stack pierogies, sausage, cheeses and broth.
Rich, creamy sauce meets smoky kielbasa for a flavor combo that feels like a warm hug (seriously – the coziest thing on a plate).
Perfect for picky eaters and hungry teens—leftovers vanish faster than you can say “second helping.”
Flexible enough for last-minute twists: toss in extra veggies or a sprinkle of hot sauce if you’re feeling bold.

There’s something almost magical about coming home to that cozy aroma. The pierogies get all pillowy and drenched in creamy sauce; the kielbasa turns juicy and so, so flavorful. Even my notoriously “no casserole” husband sheepishly admits this one is a keeper. (That’s high praise in my house!)

Timing and Servings

If you’re racing the clock, flip your crock pot to High and you’ll be dishing out dinner in 3 to 4 hours. But if you’ve got a work-from-home day or errands that’ll keep you gone, just set it to Low and let it do its thing for about 6 hours. Either way, you end up with tender pierogies floating in a luscious, cheesy sauce. This makes about 6 to 8 hearty servings—plenty for family, a night with friends, or (my favorite) intentional leftovers for tomorrow’s lunch. Trust me, you’re going to want those leftovers the next day. They’re the kind that make you actually look forward to lunch at your desk.

Ingredients

3 boxes Mrs. T’s Cheddar-flavored pierogies (regular or mini; both work—minis do cook a little faster)
1 lb kielbasa, sliced into rounds (Polska, turkey, chicken, whatever’s in the fridge—no one’s judging your sausage selection!)
8 oz cream cheese, cut into little cubes (don’t skip the cubing! It melts better and avoids the dreaded “slow cooker cream cheese blob” dilemma)
1 cup shredded cheddar cheese (or Monterey Jack, or mozzarella if you want things extra melty and stringy—sometimes I toss in a little of each, because why not)
4 cups chicken broth (veggie broth is just fine too if you want something meatless-ish or that’s what you have)
Salt and pepper, to taste

Honestly, these are cozy-casserole classics and pretty forgiving. Need to lighten things up? Go for turkey kielbasa or throw in a handful of frozen spinach. Only have plain pierogies? They’ll be plenty delicious—maybe add a shake of garlic powder or extra cheese for oomph. Around here, we play it fast and loose with cheese quantities. You do you.

Directions

Slice that kielbasa into bite-sized pieces and cube your cream cheese. (Don’t skip this step—whole blocks of cream cheese tend to just sit there, sulking and refusing to melt properly.)
Layer it up: pile the frozen pierogies into your slow cooker, scatter the kielbasa pieces over them, then dot with those lovely cream cheese cubes. Finish with a generous handful of shredded cheddar. It already looks delicious, and nothing’s cooked yet.
Pour your broth over everything, then sprinkle in a little salt and pepper. Pop on the lid and you’re off to the races.
Set to High for 3–4 hours or Low for about 6 hours. About halfway through (or at the 1½ hour mark if cooking on High), give everything a gentle stir—this helps the cream cheese melt and mingle right into the broth, turning your casserole into the dreamy, saucy dish it’s meant to be.
Once the pierogies are tender and the sauce looks thick and creamy, it’s dinnertime. Scoop into bowls, sprinkle with chopped chives or parsley if you’re feeling fancy, and serve hot. Queue the happy sighs from around the table.

Honestly, the hardest part of this whole thing is just waiting for dinner to be done. (I can’t tell you how many times I’ve caught my family sneaking “taste tests” straight from the crock pot!)

Variations

One of the best things about this recipe? It’s outrageously flexible. Sometimes I switch things up just to keep everyone on their toes, other times it’s all about clearing out the crisper. Here are a few of our favorite spins:

Add a kick: A sprinkle of red pepper flakes or a generous dash of hot sauce brings welcome heat for anyone who likes their comfort a little spicy.
Bacon it up: Crumble over a few strips of crispy bacon right before serving, especially if you want this to feel extra decadent. (Pretend it’s brunch and pour another cup of coffee!)
Veggie-forward: Ditch the kielbasa and add thick-sliced mushrooms or drained chickpeas for a meatless version. Or chuck in a handful of spinach, steamed broccoli, or green beans during the last hour to sneak in a veggie or two—no one ever minds.
Cheese, cheese, and more cheese: Feel free to swap or add Monterey Jack or mozzarella for a super-gooey, pizza-like vibe. (Who doesn’t need a “cheese fix” now and then?)

And honestly, if you come up with a twist you love, share it in the comments—I firmly believe swapping casserole ideas is a blogger’s love language.

Storage & Reheating Tips

Leftovers of this casserole are a serious treat—not something that’ll languish in the back of your fridge. Here’s how to keep things as creamy and craveable as day one:

Fridge: Scoop leftovers into airtight containers within a couple hours so they stay luscious, not soggy. Eat within 3 days (but let’s be real—they barely last that long in my house).
Freezer: Ladle cooled casserole into freezer-safe bags or containers, squeezing out extra air. Store up to 2 months. It’s such a comfort to know you have backup dinner silently waiting right in the freezer!
Reheat: Zap individual portions in the microwave with a splash of chicken broth or milk to revive that creamy sauce. On the stovetop works great too—just heat gently so nothing gets rubbery or overdone.

I firmly believe leftover casserole makes a pretty good breakfast the next day (if I can hide it from my kids long enough).

FAQs

Can I use homemade pierogies instead of frozen?
You sure can! If they’re fresh (and not frozen), just keep an eye on the cooking time—check after 2½ hours on High or about 4 on Low. You want them pillowy, not mushy. Homemade pierogies do make it feel extra special!

I don’t own a slow cooker. Help!
Don’t sweat it! Toss everything into a deep oven-safe dish, cover tightly with foil, and bake at 350°F for about 45 minutes. Give it a good stir halfway through so your cheese melts into all those little nooks and crannies.

Can I prep the casserole the night before?
Absolutely. I do this for especially crazy weeks. Just assemble everything in your slow cooker insert, snap the lid on, and refrigerate overnight. In the morning, set your cooker as usual; you might need to add an extra 30 minutes if your insert is super cold, but that’s about it.

Is this gluten-free?
Only if you use gluten-free pierogies and make sure your broth is safe. But good news—those swaps work beautifully!

Conclusion

You know those evenings when you feel like you’re running a marathon just to get everyone fed and in bed at a half-decent hour? Those are exactly the nights this slow-cooker pierogi and kielbasa casserole is made for. You let the crock pot do the heavy lifting, and in return, you get the kind of dinner that fills your house with cozy smells and your belly with total, unapologetic comfort. (And I have to mention—the almost zero cleanup? Actual magic for busy nights.)

If you make this, I’d love to hear if your family gobbled it up as fast as mine, or any fun spins you tried! Pop a comment below if you have questions, stories, or just want to say hi—swapping recipes and cozy kitchen stories is absolutely my favorite part of this whole adventure. Enjoy every dreamy, cheesy, sausage-studded bite—you’ve earned it!