Crockpot Pierogi Casserole Kielbasa (Print-Friendly Version)
Cheddar pierogies, kielbasa, and cheese blend together in a savory, comforting slow-cooked classic.
# What You’ll Need to Make This:
→ Main
01 -
3 packages frozen cheddar-filled pierogies (approx. 1.36 kg total)
02 -
1 kg kielbasa, sliced into rounds
→ Dairy
03 -
225 g block cream cheese
04 -
100 g shredded cheddar cheese, plus extra for topping
→ Liquids
05 -
960 ml chicken broth, divided
→ Seasonings
06 -
Salt, to taste
07 -
Black pepper, to taste
# How to Prepare:
01 -
Add 720 ml of chicken broth, frozen pierogies, sliced kielbasa, and shredded cheddar cheese to a 4–6 litre slow cooker. Stir thoroughly to combine.
02 -
Cover and cook on high for 3–4 hours or on low for 6 hours, allowing the flavors to meld and pierogies to heat through.
03 -
About 30 minutes before the cook time ends, gently warm the cream cheese with the remaining 240 ml of chicken broth, either in a saucepan or microwave, until smooth. Whisk to combine thoroughly.
04 -
Pour the smooth cream cheese mixture into the slow cooker. Stir gently to blend with the other ingredients.
05 -
Sprinkle additional cheddar cheese over the top. Cover and cook on low for 30 minutes, until the cheese is melted and the casserole is heated through. Serve hot, optionally garnished with sliced green onions.
# Extra Tips:
01 -
For optimal texture, avoid over-stirring after adding the pierogies to maintain their structure.
02 -
Green onions provide a fresh garnish and mild flavor contrast when serving.