Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Slow Cooker Pierogi and Kielbasa Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Lidia
  • Prep Time: 10 minutes
  • Cook Time: 3‑4 hours (HIGH) or ~6 hours (LOW)
  • Total Time: 3‑4.5 hours (if using HIGH) or ~6.5 hours (if using LOW)
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooker / Crockpot
  • Cuisine: American / Polish‑inspired
  • Diet: Halal

Description

A comforting slow cooker casserole combining frozen pierogies, smoky kielbasa, creamy cheese sauce, and chicken broth for a rich, hearty one‑pot meal.


Ingredients

  • 32 oz frozen cheese pierogies
  • 1 lb smoked kielbasa, sliced
  • 4 cups chicken broth, divided
  • 8 oz cream cheese, softened
  • 2 cups sharp cheddar cheese, shredded, divided
  • Salt & pepper, to taste
  • Optional: sliced green onions for garnish

Instructions

  1. Place frozen pierogies and sliced kielbasa into crockpot. Pour in three cups of chicken broth, season with salt & pepper. Add half of the shredded cheddar cheese.
  2. Cover and cook on HIGH for 3‑4 hours or LOW for about 6 hours, until pierogies are tender. Stir gently once or twice to help cheese melt.
  3. About 30 minutes before serving, warm the cream cheese with the remaining 1 cup chicken broth until smooth.
  4. Pour the cream cheese mixture into the crockpot and stir to combine.
  5. Top with the remaining shredded cheddar cheese, cover, and cook on LOW for another 30 minutes.
  6. Garnish with green onions if desired. Serve hot.

Notes

  • Using frozen pierogies avoids pre‑cooking; fresh ones will cook faster.
  • Don’t overcook—the pierogies can become mushy if cooked too long.
  • You can substitute turkey or chicken kielbasa for a lighter version.
  • Vegetables like spinach, peas, or bell peppers can be added in the last hour.
  • Store leftovers in airtight containers; they keep 3‑4 days in the fridge or can be frozen.

Nutrition

  • Serving Size: 1 of 6 servings
  • Calories: ≈ 600 kcal
  • Sugar: ≈ 2‑4 g
  • Sodium: ≈ 1900‑2200 mg
  • Fat: ≈ 50‑55 g
  • Saturated Fat: ≈ 20‑22 g
  • Unsaturated Fat: ≈ 25‑30 g
  • Trans Fat: ≈ 0.5‑1 g
  • Carbohydrates: ≈ 60‑70 g
  • Fiber: ≈ 2‑3 g
  • Protein: ≈ 30‑32 g
  • Cholesterol: ≈ 90‑110 mg