This Crock Pot Pierogi and Kielbasa Casserole is the ultimate comfort food, combining rich, cheesy pierogies with smoky sausage in a creamy, slow-cooked sauce. It’s hearty, satisfying, and effortless.
Perfect for busy weeknights or cozy weekends, this dish delivers big flavor with minimal prep. The pierogies soak up the savory broth while kielbasa infuses every bite with bold, smoky depth.
What You’ll Need for This Cozy Crock Pot Pierogi and Kielbasa Casserole
- Frozen pierogies (cheddar or onion) – These pre-filled dumplings are the heart of the dish, offering tender dough with cheesy or savory fillings that absorb all the rich flavors.
- Smoked Polska kielbasa – Sliced and slow-cooked, this sausage adds a deep, smoky essence that anchors the casserole in savory richness.
- Shredded cheddar cheese – Melts beautifully into the dish, adding creamy sharpness and that essential cheesy pull in every bite.
- Cream cheese – Softened and blended into the broth, it creates a silky, indulgent sauce that ties the ingredients together.
- Chicken broth – Provides moisture and depth of flavor, allowing the pierogies to simmer into pillowy perfection while carrying the cheesy sauce.
- Green onions (optional) – A bright, fresh garnish that cuts through the richness and adds a pop of color right before serving.
How to Make It: Cozy Steps to Crock Pot Pierogi and Kielbasa Casserole
Start by layering the frozen pierogies, kielbasa slices, shredded cheddar, and chicken broth right into your slow cooker. Let the mixture simmer on low, slowly transforming into a creamy, flavor-packed casserole.
Before it finishes cooking, warm cream cheese with a bit of broth until smooth and pour it over the pierogies. Stir, top with more cheese, and let it finish melting into a rich, velvety layer. Serve warm and, if you like, garnish with green onions for a burst of brightness.
Tips & Twists: Make This Casserole Work for You
To elevate the flavor even more, consider browning the kielbasa in a skillet before adding it to the crock pot. This gives the sausage extra texture and adds a caramelized depth to the dish.
If you prefer a bit of heat, a pinch of crushed red pepper or diced jalapeños stirred in with the cheese can give the casserole a spicy edge. For a veggie boost, frozen peas or sautéed onions can be added in the final hour of cooking without disrupting the texture.
Cream cheese makes this dish especially creamy, but for a lighter version, you can swap it with plain Greek yogurt or low-fat sour cream.
Keeping It Fresh: Storing Crock Pot Pierogi and Kielbasa Casserole
Leftovers store beautifully. Once cooled, transfer the casserole to an airtight container and refrigerate for up to 3 days. To reheat, microwave in 1-minute intervals or warm gently on the stovetop, adding a splash of chicken broth if the sauce thickens too much.
If you want to freeze it, portion the casserole into freezer-safe containers once completely cooled. It will keep well for up to 2 months. Thaw overnight in the fridge and reheat slowly for best results.
This comforting dish is every bit as indulgent as it is easy, making it a go-to for family dinners and potlucks alike.
Crockpot Pierogi Casserole with Kielbasa
Ingredients
- 8 oz cream cheese softened to room temperature
- Salt and freshly ground black pepper to taste
- 1 lb smoked Polska kielbasa sliced
- 2 cups shredded cheddar cheese divided
- 4 cups chicken broth divided
- Sliced green onions for garnish (optional)
- 2 16 oz bags frozen pierogies (cheddar or onion flavor)
Instructions
- In a 4 to 6-quart crock pot, combine three cups of chicken broth with frozen pierogies, one cup of cheddar cheese, and the sliced kielbasa. Set to cook on high for 3–4 hours or on low for 6 hours.
- Approximately 30 minutes prior to serving, heat the cream cheese along with the remaining one cup of chicken broth either on the stovetop or in the microwave until the mixture is warm. Whisk until smooth and fully combined.
- Incorporate this creamy blend into the crock pot, stir thoroughly, and sprinkle the remaining cup of shredded cheese over the top. Cover and allow to cook on low for an additional 30 minutes.
- Serve hot, garnished with sliced green onions if desired.
