What the heck is this?
Think lazy-day comfort food meets Eastern European nostalgia in a slow cooker. This Crock Pot Pierogi and Kielbasa Casserole is the kind of meal that gives “hug in a bowl” energy. It’s got pillowy potato-and-cheese pierogi, smoky kielbasa slices, caramelized onions, and creamy cheesy sauce — all slow-cooked into bubbly, golden glory. There’s no sautéing or pre-cooking drama here. You just dump, layer, wait, and boom: hearty, cheesy deliciousness that feels like grandma made it (but with zero elbow grease required). It’s perfect for chilly nights, game day, or any time you want to feed a hungry crew without lifting a finger after 10am.
Why You’ll Love This Recipe
✔ Ridiculously easy — your Crock Pot does all the work.
✔ The flavor combo? Smoky, cheesy, creamy perfection.
✔ Uses frozen pierogi, so no dough drama required.
✔ Perfect potluck or family dinner dish.
✔ Leftovers = just as dreamy (maybe more).
✔ One pot, no fuss, full belly.
The Good Stuff You’ll Need
2 (16 oz) packages frozen potato & cheese pierogi (don’t thaw)
1 lb kielbasa, sliced into coins
1 medium onion, thinly sliced
1 cup shredded cheddar cheese
1 (8 oz) block cream cheese, cubed
1 cup chicken broth
1/2 cup sour cream
2 tbsp butter
1/2 tsp garlic powder
Salt + pepper to taste
Chopped fresh parsley (optional, for garnish)
Let’s Do This
Step 1: Layer It Up
Grease your slow cooker insert (or spray with nonstick spray if you’re not about that butter life). Start with a layer of frozen pierogi, then scatter half the kielbasa and half the onions on top. Repeat with another layer of pierogi, the rest of the kielbasa, and onions.
Step 2: Mix the Sauce
In a medium saucepan (or microwave bowl), combine cream cheese, chicken broth, sour cream, butter, garlic powder, and a pinch of salt and pepper. Warm just enough to melt everything together and whisk until smooth. You’re not cooking it, just helping it combine.
Step 3: Pour & Cheese
Pour the sauce evenly over everything in the Crock Pot. Sprinkle the shredded cheddar cheese over the top like a cozy blanket.
Step 4: Slow Cook Magic
Cover and cook on low for 4–5 hours or high for 2.5–3 hours, until the pierogi are tender and everything’s creamy, bubbly, and smelling like heaven.
Step 5: Serve It Up
Give everything a gentle stir, sprinkle with fresh parsley if you’re feeling fancy, and serve straight from the pot with a big spoon and zero shame.
Serving Suggestions
Pair it with a crisp green salad to balance all the creamy goodness.
A little side of sauerkraut adds tangy contrast.
Dinner rolls or crusty bread? Always a yes.
Extra sour cream on the side never hurt anybody.
Switch It Up
Go Veggie: Skip the kielbasa and add sautéed mushrooms or spinach.
Add Heat: Toss in some red pepper flakes or drizzle with hot honey before serving.
Make It Tex-Mex: Use pepper jack cheese and a little taco seasoning for a spicy remix.
Try Different Pierogi: Got sauerkraut or meat-filled pierogi? Go wild — this casserole plays well with others.
Make-Ahead Tips
Assemble the whole dish in the slow cooker insert the night before, pop it in the fridge, then cook the next day.
Leftovers keep great in the fridge for 3–4 days. Reheat gently with a splash of broth or milk to revive the sauce.
Not freezer-friendly once cooked — dairy gets weird — but you can freeze the uncooked layers and sauce separately.
Questions People Actually Ask
Q: Can I use homemade pierogi?
A: You overachiever! Yes — just make sure they’re frozen before layering.
Q: What’s the best kielbasa to use?
A: Smoked pork or beef kielbasa works best. Turkey kielbasa is great too if you want it lighter.
Q: Can I use shredded cheese blends?
A: Totally. Cheddar-jack, mozzarella, or even gouda are delicious options.
Q: What size Crock Pot do I need?
A: A 6-quart works perfectly. If you have something smaller, cut everything down by about a third.
Crock Pot Pierogi and Kielbasa Casserole: The Cozy Dinner You Didn’t Know You Needed
- Total Time: 22 minute
- Yield: 6 servings 1x
Description
Think lazy-day comfort food meets Eastern European nostalgia in a slow cooker. This Crock Pot Pierogi and Kielbasa Casserole is the kind of meal that gives “hug in a bowl” energy. It’s got pillowy potato-and-cheese pierogi, smoky kielbasa slices, caramelized onions, and creamy cheesy sauce — all slow-cooked into bubbly, golden glory. There’s no sautéing or pre-cooking drama here. You just dump, layer, wait, and boom: hearty, cheesy deliciousness that feels like grandma made it (but with zero elbow grease required). It’s perfect for chilly nights, game day, or any time you want to feed a hungry crew without lifting a finger after 10am.
Ingredients
2 (16 oz) packages frozen potato & cheese pierogi (don’t thaw)
1 lb kielbasa, sliced into coins
1 medium onion, thinly sliced
1 cup shredded cheddar cheese
1 (8 oz) block cream cheese, cubed
1 cup chicken broth
1/2 cup sour cream
2 tbsp butter
1/2 tsp garlic powder
Salt + pepper to taste
Chopped fresh parsley (optional, for garnish)
Instructions
Step 1: Layer It Up
Grease your slow cooker insert (or spray with nonstick spray if you’re not about that butter life). Start with a layer of frozen pierogi, then scatter half the kielbasa and half the onions on top. Repeat with another layer of pierogi, the rest of the kielbasa, and onions.
Step 2: Mix the Sauce
In a medium saucepan (or microwave bowl), combine cream cheese, chicken broth, sour cream, butter, garlic powder, and a pinch of salt and pepper. Warm just enough to melt everything together and whisk until smooth. You’re not cooking it, just helping it combine.
Step 3: Pour & Cheese
Pour the sauce evenly over everything in the Crock Pot. Sprinkle the shredded cheddar cheese over the top like a cozy blanket.
Step 4: Slow Cook Magic
Cover and cook on low for 4–5 hours or high for 2.5–3 hours, until the pierogi are tender and everything’s creamy, bubbly, and smelling like heaven.
Step 5: Serve It Up
Give everything a gentle stir, sprinkle with fresh parsley if you’re feeling fancy, and serve straight from the pot with a big spoon and zero shame.
Notes
Pair it with a crisp green salad to balance all the creamy goodness.
A little side of sauerkraut adds tangy contrast.
Dinner rolls or crusty bread? Always a yes.
Extra sour cream on the side never hurt anybody.
- Prep Time: 10 minutes
- Cook Time: 2.5–3 hours
Nutrition
- Calories: ~620 kcal per serving
- Fat: ~34g
- Carbohydrates: ~58g
- Protein: ~22g