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Crockpot Pierogi and Kielbasa Casserole

Crockpot Pierogi and Kielbasa Casserole is a simple recipe that’s packed with flavor. Kielbasa is mixed with stuffed pierogies and smothered in a decadently creamy cheese sauce. Toss everything in the Crockpot for a few hours, and you’ve got a hearty dinner that’s filling and oh so easy!

Top down view of crockpot pierogi and kielbasa casserole.

Crockpot Pierogi and Kielbasa Casserole

So, what is a pierogi anyway? Pierogies are dumplings that can have savory or sweet fillings, boiled in water, and occasionally pan fried before serving.

They most likely originated in Asia, but became popular in Eastern Europe before making their way to the US and Canada. Pierogies are typically filled with mashed potatoes, cheese, mushrooms, or fruit.

The savory ones are often topped with a creamy sour cream sauce which is where this easy recipe comes in! Our recipe uses frozen pierogies to save on the prep work (although you could make some from scratch if you really wanted to, but we’re all about ease here).

You can choose whichever filling you’d like or switch it up each time you make this recipe. Slice up some kielbasa sausage, toss in the Crockpot with some broth, and let it simmer while you relax! Top some sharp cheddar cheese and green onions and you won’t believe how delicious this dish is!

How to Make Crockpot Kielbasa and Pierogi Casserole

  1. In a large crock pot (6-7 quart), place the frozen pierogies, kielbasa slices, 3 cups of the chicken broth, and a dash of salt and pepper. Stir and cover.
  2. Cook on High for 3-4 hours or on Low for 6-7 hours.
  3. When you have about 30 minutes of cook time left, combine ½ cup of chicken broth, the cream cheese, and the sour cream in a saucepan over low heat. Whisk until melted and combined.
  4. Pour this creamy mixture into the crockpot and sprinkle in 1 cup of shredded cheddar cheese. Stir once more, cover, and continue to cook for another 30 minutes.
  5. The casserole will continue to thicken as it cools. Serve with a garnish of additional shredded cheese and some sliced green onions. Enjoy!
Collage showing how to make crockpot pierogi and kielbasa casserole.

Tips and Variations

  • Make sure to use regular sized pierogies instead of mini ones. The mini pierogies have a tendency of falling apart while everything is cooking. 
  • If you aren’t a kielbasa fan, you can always switch your protein to chicken, bacon, turkey, etc. 
  • Fried onions as a garnish add a bit of crunch to the casserole.
  • Change up the flavor of pierogi and the type of cheese used to keep the flavors in this recipe new and exciting each time you make it!
  • The sauce for this crockpot pierogi and kielbasa casserole looks thin when it comes out of the slow cooker, but it will thicken nicely as it cools.
Close up view of crockpot pierogi and kielbasa casserole on a plate.

Storage and Reheating

Storage: Store any leftover crockpot pierogi and kielbasa casserole in an airtight container in the fridge for up to 4 days. 

Freezing: We don’t recommend freezing this casserole because of the dairy used.

Reheating: This dish reheats wonderfully! Simply heat in the microwave or oven until warmed through.

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Yield: About 10 Cups

Crockpot Pierogi and Kielbasa Casserole

Crockpot pierogi and kielbasa casserole on a plate. 

Crockpot Pierogi and Kielbasa Casserole is a simple recipe that’s packed with flavor. Kielbasa is mixed with stuffed pierogies and smothered in a decadently creamy cheese sauce. Toss everything in the Crockpot for a few hours, and you’ve got a hearty dinner that’s filling and oh so easy!

Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes

Ingredients

  • 2 (16 ounce) boxes frozen pierogies, any variety
  • 1 pound kielbasa, cut into 1-inch slices
  • 3 ½ cups chicken broth, divided
  • Salt and pepper, to taste
  • 2 cups shredded cheddar cheese, divided
  • 4 ounces brick style cream cheese
  • ½ cup sour cream

Instructions

  1. Place the frozen pierogies, kielbasa, 3 cups of chicken broth, salt and pepper into a 6 or 7-quart slow cooker. Stir to combine.
  2. Cook on HIGH for 3-4 hours or LOW for 6-7 hours. 
  3. About 30 minutes before the cook time is up, place ½ cup of chicken broth, cream cheese, and sour cream in a saucepan. Heat over low heat and whisk to combine.
  4. Pour the mixture into the crockpot, and sprinkle in 1 cup of shredded cheese. Stir to combine, cover, and cook for an additional 30 minutes.
  5. Uncover, and serve hot with the remaining shredded cheese and sliced green onions. The mixture will thicken as it cools.
  6. See post for storage options.

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 cups of casserole. Actual calories will vary.

*For more information, tips, and answers to frequently asked questions, please refer to the post.

*Recipe inspired by The Country Cook.

Nutrition Information:

Yield:

5

Serving Size:

2 cups

Amount Per Serving: Calories: 668Total Fat: 56gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 26gCholesterol: 152mgSodium: 2151mgCarbohydrates: 16gFiber: 0gSugar: 5gProtein: 26g

*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.

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