There's something magical about coming home to the smell of comfort food cooking away in your crockpot. This Crockpot Pierogi Casserole with Kielbasa has become my go-to recipe when I want something hearty, delicious, and ridiculously easy to make.
I discovered this recipe on one of those crazy busy weekdays when Emily had soccer practice and I had absolutely no time to think about dinner. I threw some frozen pierogies, kielbasa, and cheese into my slow cooker, crossed my fingers, and hoped for the best. Six hours later? Pure magic happened in that crockpot! The creamy, cheesy goodness paired with smoky kielbasa created the most satisfying meal we'd had in weeks.
If you love hearty one-pot meals like this, you'll definitely want to try my kielbasa potato soup - it's another family favorite that combines those same comforting flavors in a totally different way.
Why You Will Love This Crockpot Pierogi Casserole With Kielbasa
- Super easy prep - Just 10 minutes of hands-on time and your slow cooker does the rest
- Perfect comfort food - Creamy, cheesy, and loaded with smoky kielbasa and pierogi flavors
- Family-friendly - Even picky eaters can't resist this cheesy goodness
- Great for meal prep - Makes excellent leftovers and freezes beautifully
- Budget-friendly - Uses simple, affordable ingredients you can find anywhere
- Hands-off cooking - Set it and forget it while you tackle your day
Ingredients For This Crockpot Pierogi Casserole
- 3 packages Mrs. T's Cheddar Pierogies (frozen work perfectly!)
- 4 cups chicken broth (divided - trust me on this)
- 1 block (8 oz) cream cheese (the secret to ultimate creaminess)
- 1 cup shredded cheddar cheese, plus extra for topping
- 1 pound kielbasa, sliced into rounds
- Salt and pepper to taste
- Green onions for garnish (optional but so pretty!)
The beauty of this pierogi casserole crock pot recipe is how simple the ingredient list is. No fancy stuff - just good, honest comfort food ingredients that work together perfectly.
How To Make Crockpot Pierogi Casserole With Kielbasa
Getting Started With Your Slow Cooker
- Step 1: Grab your 4-6 quart crockpot and add the frozen pierogies directly - no thawing needed!I love how this recipe doesn't require any pre-cooking. Just like my slow cooker creamy chicken and dumplings, everything goes straight into the pot.
- Step 2: Add your sliced kielbasa, 3 cups of chicken broth, and the cup of shredded cheddar cheese.
- Step 3: Give everything a gentle stir to distribute evenly. Don't worry if it looks like a lot - the pierogies will absorb so much of that delicious broth!
The Magic Happens Here
- Step 4: Cover and cook on high for 3-4 hours or low for 6 hours.I typically go with the low setting because I love coming home to that amazing aroma after a long day. The slow cooking really allows all those flavors to meld together beautifully.
- Step 5: About 30 minutes before serving time, warm the cream cheese with the remaining 1 cup of chicken broth.
You can do this in the microwave (about 1-2 minutes) or on the stovetop. Whisk it until smooth - this creates the most incredible creamy base for your crockpot pierogi casserole!
The Final Touch
- Step 6: Pour that smooth cream cheese mixture right into your crockpot and stir gently.
- Step 7: Sprinkle extra cheddar cheese on top, cover, and cook on low for another 30 minutes.This final step reminds me of making my crockpot marry me chicken - that last bit of cheese just takes everything over the top!
- Step 8: Serve hot with a sprinkle of chopped green onions if you're feeling fancy.
Storage And Reheating Your Pierogi Casserole
This kielbasa and pierogi crock pot casserole keeps beautifully! Store leftovers in the refrigerator for up to 3 days in an airtight container.
For longer storage, this casserole freezes wonderfully for up to 2 months. Just portion it into freezer-safe containers and you've got easy meals ready to go.
When reheating, I like to add a splash of chicken broth to keep everything creamy and delicious. The microwave works fine, but stovetop reheating gives you more control over the texture.
Creative Variations For Your Crockpot Pierogi Casserole
Make It Lighter: Use turkey kielbasa and reduced-fat cream cheese - still delicious but a bit healthier!
Veggie Boost: Add some frozen spinach or diced bell peppers during the last hour of cooking.
Cheese Lovers: Try mixing in some mozzarella or smoked gouda for different flavor profiles.
Spice It Up: A pinch of paprika or some diced jalapeños can add a nice kick.
Gluten-Free Option: Simply use gluten-free pierogies - the rest of the recipe stays exactly the same.
Just like my crock pot chicken alfredo, this recipe is super adaptable to whatever you have in your kitchen or whatever your family prefers.
Frequently Asked Questions About Crockpot Pierogi Casserole With Kielbasa
Nope! One of the best things about this pierogi slow cooker recipe is that you can toss those frozen pierogies right into the crockpot. No planning ahead required - which is perfect for those days when you forget to pull anything out of the freezer (happens to me all the time!).
This casserole is pretty hearty on its own, but I love serving it with some sauerkraut on the side for that traditional Polish flavor combo. A simple green salad or some steamed broccoli adds a nice fresh contrast to all that creamy goodness. And honestly? A dollop of sour cream never hurt anyone!
The creamy cheese sauce that develops in this recipe is absolutely perfect, but you can always serve extra sour cream, mustard, or even a bit of applesauce on the side. Emily loves dipping hers in ranch (kids, right?), and I won't judge if that's your thing too!
For this casserole, the melted cheddar and cream cheese create the most incredible coating for every pierogi. But traditional toppings like crispy bacon bits, caramelized onions, or fresh green onions work beautifully as garnishes. Sometimes I'll add some crispy fried onions on top just before serving - so good!
Recipes You May Like
- Slow Cooker Round Steak And Gravy - Another hearty slow cooker comfort food that's perfect for busy weeknights
- Crockpot Marry Me Chicken Pasta - Creamy, cheesy, and just as easy as this pierogi casserole
- Old Fashioned Baked Macaroni And Cheese - For when you're craving that ultimate comfort food cheese fix
Final Thoughts On This Crockpot Pierogi Casserole
This Crockpot Pierogi Casserole with Kielbasa has honestly become one of my most-requested recipes. There's something so satisfying about a meal that requires almost no effort but delivers maximum comfort food vibes.
The combination of tender pierogies, smoky kielbasa, and that incredible creamy cheese sauce is just chef's kiss. Plus, knowing that I can throw everything in the crockpot in the morning and come home to dinner ready? That's what I call a win!
Give this recipe a try - I promise your family will be asking for it again and again. And don't forget to save this to Pinterest so you can find it easily when those busy weeknights roll around!
Crockpot Pierogi Casserole with Kielbasa
Equipment
- 4-6 Quart Crockpot
- Whisk
Ingredients
- 3 packages Mrs. T's Cheddar Pierogies frozen
- 4 cups chicken broth divided
- 8 oz cream cheese 1 block
- 1 cup shredded cheddar cheese plus extra for topping
- 1 pound kielbasa sliced
- salt and pepper to taste
- green onions for garnish, optional
Instructions
- In a 4-6 quart crockpot, combine 3 cups of the chicken broth, frozen pierogies, sliced kielbasa, and 1 cup of shredded cheddar cheese. Stir gently to distribute ingredients evenly.
- Cover and cook on high for 3-4 hours or on low for 6 hours. The long cooking time allows flavors to develop and meld together beautifully.
- About 30 minutes before the end of cooking time, warm the cream cheese with the remaining 1 cup of chicken broth in a microwave (1-2 minutes) or on stovetop until soft.
- Whisk the cream cheese mixture until completely smooth and creamy.
- Pour the smooth cream cheese mixture into the crockpot and stir gently to combine with the pierogi mixture.
- Sprinkle extra shredded cheddar cheese over the top. Cover and cook on low for an additional 30 minutes until cheese melts.
- Serve hot, garnished with sliced green onions if desired. Season with salt and pepper to taste.
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