This Crockpot Pierogi Casserole with Kielbasa is the ultimate comfort food that practically makes itself while you go about your day. Frozen pierogies, smoky kielbasa, and a rich, creamy cheese sauce cook together in the slow cooker until everything is tender, flavorful, and absolutely irresistible. It’s the kind of meal that fills your home with amazing aromas and delivers big on flavor with minimal effort—perfect for busy weeknights when you want something hearty and satisfying without spending hours in the kitchen.
Why You’ll Love This Recipe
The beauty of this casserole is its simplicity—you literally dump everything into the crockpot and let it work its magic. The frozen pierogies cook to perfect tenderness while absorbing all the savory flavors from the kielbasa and creamy sauce. The cream cheese melts into the chicken broth to create a luscious, velvety coating, while the cheddar cheese adds sharp, tangy richness. No boiling pierogies separately, no complicated steps, just pure comfort food at its easiest.
Complete Ingredient List
Main Ingredients
- 3 boxes (16-18 oz each) frozen cheddar pierogies (mini size preferred, but regular works great)
- 1 pound kielbasa sausage, sliced into ½-inch rounds
- 4 cups chicken broth
- 8 oz cream cheese, cut into small cubes (softened)
- 1-2 cups shredded cheddar cheese, divided
- 1 small onion, finely chopped (optional)
- 2 tablespoons butter, cut into pieces (optional)
Seasonings
- 1 tablespoon garlic, minced (or 1 teaspoon garlic powder)
- 1 teaspoon onion powder
- 1 teaspoon paprika (optional for extra flavor)
- Salt and black pepper to taste
For Serving
- Fresh parsley or dill, chopped for garnish
- Sour cream (optional)
- Extra shredded cheese
Step-by-Step Instructions
Prep Time: 10 minutes
Cook Time: 3-6 hours
Total Time: 3-6 hours 10 minutes
Servings: 6-8
Prep Your Ingredients
Slice the kielbasa into ½-inch rounds and cut the cream cheese into small cubes—this helps it melt more evenly into the sauce. If using fresh onion and garlic, chop them finely. No need to thaw the pierogies; they go straight from freezer to crockpot.
Layer Ingredients in Crockpot
Spray a 4-6 quart crockpot with non-stick cooking spray. Add the frozen pierogies to the bottom, followed by the sliced kielbasa distributed evenly over the top. Scatter the cream cheese cubes throughout, then sprinkle about half of the shredded cheddar cheese over everything. Add the chopped onion if using.
Add Liquid and Seasonings
Pour 3 cups of the chicken broth over all the ingredients, making sure everything gets moistened. Season generously with garlic powder, onion powder, paprika if using, salt, and pepper. Reserve the remaining 1 cup of chicken broth for later.
Cook Low and Slow
Cover the crockpot with the lid and cook on high for 3-4 hours, or on low for 6 hours. The pierogies should be tender and the kielbasa fully heated through. You can stir gently once or twice during cooking to help the cheese melt evenly, but it’s not strictly necessary.
Add Cream Cheese Mixture
About 30 minutes before serving, remove about 1 cup of the cooking liquid from the crockpot and add it to a microwave-safe bowl with any remaining cream cheese cubes. Microwave until warm and whisk together until completely smooth. Alternatively, warm this mixture on the stovetop in a small saucepan, whisking constantly.
Finish with Cheese
Pour the cream cheese mixture back into the crockpot and stir gently to combine everything into one cohesive, creamy casserole. Sprinkle the remaining shredded cheddar cheese over the top, cover, and let it cook on low for another 20-30 minutes until the cheese melts and gets gooey.
Serve Hot
Give the casserole a final gentle stir to incorporate all that melted cheese. Serve hot directly from the crockpot, garnished with fresh chopped parsley or dill for a pop of color and freshness. Add a dollop of sour cream on top if desired.
Expert Tips for Perfect Results
Use mini pierogies if you can find them—they distribute more evenly and create better portions. Don’t skip cutting the cream cheese into small cubes; large chunks won’t melt smoothly. Browning the kielbasa in a skillet for 5-7 minutes before adding it to the crockpot adds extra flavor and appealing color, though it’s optional. Stir gently to avoid breaking apart the pierogies, especially once they’re tender. If the sauce seems too thick, add a splash more chicken broth. If it’s too thin, remove the lid for the last 30 minutes of cooking to let some liquid evaporate. This casserole tastes even better the next day as the flavors meld together—store leftovers in an airtight container for up to 3 days.
Delicious Variations
Mushroom Lovers: Add a can of cream of mushroom soup instead of some of the broth, or stir in sautéed fresh mushrooms
Bacon Boost: Add crispy bacon bits for extra smoky flavor
Veggie Addition: Mix in frozen peas, corn, or sautéed bell peppers for more vegetables
Spicy Kick: Use spicy kielbasa or add red pepper flakes
Different Cheese: Try pepper jack, Gouda, or a Mexican cheese blend instead of cheddar
Sour Cream Base: Replace half the cream cheese with sour cream for tangier flavor
Caramelized Onions: Sauté the onions until golden before adding to intensify sweetness
Polish Style: Add sauerkraut for authentic Polish flavor
Serving Suggestions
This hearty casserole is a complete meal on its own, but it pairs beautifully with a crisp green salad, steamed green beans, roasted Brussels sprouts, or buttered corn. Some crusty bread or dinner rolls are perfect for soaking up that creamy sauce. For a traditional Polish feast, serve alongside braised red cabbage or pickled vegetables for contrasting tang.
Why This Recipe Works for Content
This casserole is incredibly visual with golden browned kielbasa, pillowy pierogies, and that irresistible creamy cheese sauce. The “dump and go” crockpot angle appeals to busy families and meal preppers, while the comfort food factor and Polish-American fusion make it unique and shareable. Capture overhead shots of the bubbling casserole in the crockpot, close-ups of the cheese pull when serving, or styled bowls topped with fresh herbs and sour cream. The creamy, comforting hook combined with the easy slow-cooker method makes this recipe perfect for Pinterest pins and social media shares—everyone loves a hearty meal that practically cooks itself.
Make-Ahead and Storage
You can prep the ingredients the night before and store them in the fridge, then dump everything into the crockpot in the morning. The casserole reheats beautifully—just add a splash of broth or milk and warm in the microwave or oven until heated through. It can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
This Crockpot Pierogi Casserole with Kielbasa delivers maximum comfort with minimum effort, combining tender pierogies, savory sausage, and a luxuriously creamy cheese sauce into one unforgettable dish that your whole family will request again and again.
