Crockpot Pierogi with Kielbasa

This crockpot pierogi casserole with kielbasa transforms classic Eastern European flavors into a comforting slow cooker meal that practically prepares itself. The combination of pillowy cheddar pierogies and savory kielbasa swimming in a creamy, cheesy sauce creates the ultimate comfort food experience without hours of hands-on work.

I first made this recipe when hosting my Polish in-laws for dinner, and it's become our go-to comfort food ever since. Even my pickiest nephew asks for seconds every time we serve it.

Ingredients

• Three packages of Mrs. Ts Cheddar Pierogies: these pillowy potato pockets provide the perfect hearty base and absorb all the delicious flavors
• Four cups of chicken broth: creates the foundation of the sauce while adding depth; look for low sodium varieties if watching salt intake
• One 8-ounce block of cream cheese: adds luxurious creaminess and tanginess; use full fat for best results
• One cup of shredded cheddar cheese: creates the gooey cheese pull we all love; freshly grated melts much better than pre-shredded
• One pound of kielbasa, sliced: provides smoky meatiness and traditional Polish flavor; choose a high-quality brand with visible spices
• Salt and pepper to taste: balances and enhances all other flavors in the dish

Step-by-Step Instructions

Combining Ingredients in Crockpot:

Layer the frozen pierogies at the bottom of your 4–6 quart crockpot. Pour three cups of chicken broth over them, ensuring they're mostly submerged. Distribute the sliced kielbasa pieces evenly throughout, tucking some between pierogies. Scatter half of the shredded cheddar across the top, allowing it to melt down into the layers during cooking.

Cooking the Casserole:

Secure the lid tightly and set your crockpot to high for 3–4 hours or low for 6 hours if you're planning ahead. Avoid lifting the lid during cooking as this releases essential heat and steam. The pierogies will slowly absorb the broth and become tender while the kielbasa releases its smoky flavors throughout the entire dish.

Preparing Cream Cheese Mixture:

About 30 minutes before serving, take your block of cream cheese and cut it into smaller chunks for easier melting. Place these chunks in a microwave-safe bowl with the remaining cup of chicken broth. Heat in 30-second intervals, whisking between each until completely smooth and pourable. This technique prevents any unwanted lumps in your final sauce.

Final Assembly:

Pour the cream cheese mixture evenly over the contents of the crockpot, gently folding it in with a rubber spatula to distribute without breaking the tender pierogies. Sprinkle the remaining cheddar cheese over the top in an even layer. Replace the lid and cook on low for 30 more minutes until the cheese forms a beautiful melted blanket over everything.

Serving:

Scoop generous portions into bowls while still hot, making sure each serving gets a good balance of pierogies, kielbasa, and creamy sauce. The contrast between the tender pierogies, smoky sausage, and rich cheese sauce creates the perfect comfort food bite.

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The cream cheese is truly the secret ingredient in this recipe. My grandmother always said a good pierogi dish needs something tangy to balance the richness, and cream cheese does exactly that while creating the silkiest sauce texture imaginable.

Storage Tips

This casserole keeps beautifully in the refrigerator for up to 3 days in an airtight container. The flavors actually continue to develop overnight, making leftovers sometimes even more delicious than the original serving. When reheating, add a splash of milk or chicken broth to revive the creamy sauce that may have thickened during refrigeration. For best results, reheat gently in a covered container in the microwave or on the stovetop over medium-low heat.

Ingredient Substitutions

This recipe welcomes creative adaptations based on what you have available. Turkey kielbasa offers a lighter alternative to traditional pork varieties without sacrificing flavor. Any pierogi flavor works well beyond cheddar—try potato and onion, sauerkraut, or even fruit varieties for interesting variations. For a tangier sauce, substitute half the cream cheese with sour cream. Vegetable broth can replace chicken broth for a vegetarian version—just be sure to add extra seasonings as vegetable broth tends to be milder.

Serving Suggestions

For a complete meal with minimal extra effort, serve this casserole with a crisp green salad dressed simply with vinaigrette to cut through the richness. A dollop of sour cream on top adds traditional flavor and beautiful presentation. For authentic Polish flair, include a side of quick-pickled beets or cucumber salad. A slice of dark rye bread for sopping up the delicious sauce completes the meal perfectly and honors the Eastern European roots of this comforting dish.

Common Queries

→ Can I use a different type of pierogies?

Yes, you can experiment with other pierogie flavors like potato and onion or bacon to suit your taste.

→ Can I make this dish vegetarian?

Absolutely! Swap the kielbasa for your favorite plant-based sausage or omit it altogether, using vegetable broth instead of chicken broth.

→ What size crockpot should I use?

A 4-6 quart crockpot is ideal for this recipe. It ensures even cooking and enough space for all the ingredients.

→ Can I prepare this in advance?

Yes, you can prep the ingredients the night before and refrigerate them. In the morning, simply place everything in the crockpot and start cooking.

→ What can I serve as a side dish?

This dish pairs well with a light green salad or steamed vegetables for a balanced meal.