Crockpot pierogi casserole with kielbasa is a six-ingredient slow cooker dinner: frozen cheddar pierogies, sliced kielbasa, cubes of cream cheese and shredded cheddar, covered with chicken broth and cooked until the pierogies are tender and the cheeses melt into a creamy sauce. There’s no thawing and no stovetop step. It serves 6.
How to make it: Slice the kielbasa and cube the cream cheese. Layer the frozen pierogies, kielbasa, cream cheese and cheddar in the slow cooker, pour in 4 cups of chicken broth and season with salt and pepper. Cook on high 3 to 4 hours or on low about 6 hours, stirring gently once or twice, until the pierogies are tender and the center reaches 165°F.
Why You’ll Love It
- Straight from the freezer: the pierogies go in frozen.
- 10 minutes of prep: slice the sausage, cube the cream cheese, layer and walk away.
- Creamy sauce, no extra pot: the cream cheese and cheddar melt into the broth as it cooks.
- Flexible timing: high for an afternoon, low for a full workday.
Ingredient Notes
Frozen cheddar pierogies: three boxes, regular or mini. Minis cook a little faster and are easier to scoop. Plain potato pierogies work too; add a pinch of garlic powder or a little more cheese.
Kielbasa: 1 pound, sliced into bite-size pieces. Pork, turkey or chicken kielbasa all work.
Cream cheese: one 8-ounce block, cut into small cubes. Small cubes melt evenly; a whole block tends to sit in one lump.
Cheddar: 1 cup shredded. Monterey Jack or mozzarella can replace some or all of it.
Chicken broth: 4 cups, poured over everything.
Salt and pepper: to taste. Taste at the end, since the sausage and broth are already salty.
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Ingredients
- 3 boxes frozen cheddar pierogies (regular or mini; mini preferred)
- 4 cups chicken broth
- 8 oz cream cheese, cut into small cubes
- 1 cup shredded cheddar cheese
- 1 lb kielbasa, sliced
- Salt and pepper, to taste
How to Make Crockpot Pierogi Casserole with Kielbasa
1. Slice the kielbasa into bite-sized pieces and cut the cream cheese into small cubes.
2. Place the pierogies into the crockpot. Add sliced kielbasa over the pierogies, followed by the cream cheese cubes and shredded cheddar. Pour chicken broth over all ingredients and season with salt and pepper to taste.
3. Cover the crockpot and set to cook on high for 3-4 hours or on low for 6 hours, stirring gently once or twice to help cheeses melt evenly.
4. Cook until the pierogies are tender, the cheese has melted into a creamy sauce and the center reaches 165°F on a food thermometer. Serve hot directly from the crockpot.
Tips for a Creamy, Not Mushy, Casserole
- Cube the cream cheese small. Little cubes spread through the pot and melt evenly.
- Stir gently, once or twice. Halfway through is enough to blend the cream cheese into the broth. Stirring hard breaks the pierogies.
- Use minis for a scoopable casserole. They cook a little faster, so start checking at the low end of the time.
- Check the center. The pierogies are done when tender; the casserole is ready at 165°F.
- Keep the lid on. Lift it only to stir or check.
Can You Make It Without Cream Cheese?
Yes. Several crockpot pierogi and kielbasa recipes skip the cream cheese:
- Sour cream: frozen pierogies, smoked sausage, chicken broth and shredded cheese cooked on high, with sour cream in place of cream cheese.
- Cottage cheese: pierogies, kielbasa, cheddar and chicken broth with cottage cheese for the creamy part.
- Butter and broth: just kielbasa, frozen pierogies, chicken broth and butter, for a lighter, brothy dish with no cheese sauce.
Without cream cheese, the sauce is thinner, so start with a little less broth if you want it creamy.
Variations
- Add a kick: red pepper flakes or a few dashes of hot sauce.
- Bacon: crumble crispy bacon over the top just before serving.
- Vegetables: stir in spinach, steamed broccoli or green beans during the last hour.
- Onion: a sliced onion layered with the sausage adds sweetness.
- Fresh herbs: chopped chives or parsley on top add color.
Storage & Reheating
Refrigerator: Refrigerate leftovers within 2 hours in shallow covered containers and eat them within 3 to 4 days.
Freezer: Leftovers are safe frozen for 3 to 4 months, but cream sauces don’t freeze well and can separate after thawing.
Reheating: Reheat covered on the stove, in the microwave or in the oven until it reaches 165°F, with a splash of broth if the sauce has thickened. Don’t reheat leftovers in the slow cooker.
What to Serve With It
It’s rich, so pair it with something fresh: a green salad, steamed green beans or crusty bread for the sauce.
More kielbasa dinners from the slow cooker: slow cooker pierogi and sausage casserole, slow cooker Amish kielbasa potatoes and sausage and potato casserole with spring veggies. For a party, set out 3-ingredient slow cooker kielbasa bites or slow cooker apple kielbasa bites. Another easy slow cooker casserole: slow cooker Amish ground beef noodle casserole.
Frequently Asked Questions
How do I make an easy crockpot pierogi casserole with kielbasa?
Layer frozen pierogies, sliced kielbasa, cubed cream cheese and cheddar in the slow cooker, pour in chicken broth and cook on high 3 to 4 hours or low about 6 hours.
Can pierogies be cooked in a crockpot?
Yes. Frozen pierogies go straight into the slow cooker and turn tender in the broth.
Do I need to thaw the pierogies?
No. They go in frozen.
Can I make it without cream cheese?
Yes. Use sour cream or cottage cheese instead, or skip the cheese sauce and cook the pierogies and kielbasa in broth with butter.
How do you make a simple pierogi casserole?
Pierogies, sausage, a creamy cheese and broth in one pot is all it takes. This one uses six ingredients.
Mini or regular pierogies?
Either. Minis cook a little faster and are easier to serve.
How long do leftovers keep?
3 to 4 days in the refrigerator. Reheat to 165°F.
Final Notes
Cube the cream cheese small, stir gently once or twice and check the center before serving. If you try it with sour cream or bacon on top, tell me in the comments how it turned out.
Crock Pot Pierogi Casserole with Kielbasa
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Ingredients
- 3 boxes frozen cheddar pierogies regular or mini; mini preferred
- 4 cups chicken broth
- 8 oz cream cheese cut into small cubes
- 1 cup shredded cheddar cheese
- 1 lb kielbasa sliced
- salt and pepper to taste
Instructions
- Slice the kielbasa into bite-sized pieces and cut the cream cheese into small cubes.
- Place the pierogies into the crockpot. Add sliced kielbasa over the pierogies, followed by the cream cheese cubes and shredded cheddar. Pour chicken broth over all ingredients and season with salt and pepper to taste.
- Cover the crockpot and set to cook on high for 3-4 hours or on low for 6 hours, stirring gently once or twice to help cheeses melt evenly.
- Cook until the pierogies are tender, the cheese has melted into a creamy sauce and the center reaches 165°F on a food thermometer. Serve hot directly from the crockpot.
Notes
Nutrition
Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
