I love how little prep this recipe requires. I just toss everything into the slow cooker, let it work its magic, and come back to a bubbling, cheesy casserole that smells amazing. The frozen pierogies cook up tender, the kielbasa adds smoky flavor, and the cheese sauce brings everything together in a rich, creamy finish. It’s satisfying, comforting, and totally fuss-free.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 cups chicken broth, divided use 2 (16-ounce) bags frozen pierogies (cheddar or onion) 2 cups shredded cheddar cheese, divided use 1 pound smoked Polska kielbasa salt and pepper, to taste 8-ounce block cream cheese, softened to room temperature sliced green onions, for serving
Directions
I combine 3 cups of chicken broth, frozen pierogies, 1 cup of shredded cheddar cheese, and sliced kielbasa in a 4–6 quart crock pot. I season it lightly with salt and pepper.
I cover the crock pot and cook on high for 3–4 hours or low for 6 hours until everything is heated through and the pierogies are tender.
About 30 minutes before serving, I warm the cream cheese and remaining 1 cup of chicken broth in the microwave or on the stove until smooth and creamy.
I stir the cream cheese mixture into the slow cooker, then top everything with the remaining 1 cup of cheddar cheese.
I cover and cook on low for another 30 minutes, letting the cheese melt into a rich, creamy topping.
I serve it hot, topped with sliced green onions if I want an extra pop of flavor and color.
Servings and timing
This recipe makes 4 generous servings and takes 6 hours and 10 minutes total. It only takes 10 minutes to prep, making it ideal for busy days or when I need a low-effort dinner.
Variations
Sometimes I use a cheese blend like mozzarella and cheddar for a different flavor. If I want extra texture, I stir in some frozen peas or chopped spinach near the end. For a kick of heat, I add a few dashes of hot sauce or red pepper flakes. I’ve even tried it with turkey kielbasa for a leaner twist.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the microwave or warm it gently in the oven at 325°F (165°C). If it thickens too much after chilling, I stir in a splash of chicken broth to loosen it up. This casserole doesn’t freeze well due to the cream cheese, so I like to enjoy it fresh.
FAQs
Can I use fresh pierogies instead of frozen?
Yes, I’ve made this with fresh pierogies and it works great. I reduce the cook time slightly since they don’t need as long to soften.
Can I prep this ahead of time?
Definitely. I assemble everything in the crock pot the night before, refrigerate it, then start cooking it the next day. It makes meal planning even easier.
What kind of kielbasa works best?
I use smoked Polska kielbasa because it holds up well in the slow cooker and adds great flavor. Turkey kielbasa also works if I want a lighter option.
Is it too salty with the cheese and broth?
I always taste before adding extra salt. Between the cheese, broth, and kielbasa, it’s usually well seasoned already.
Can I make this without cream cheese?
Cream cheese adds richness, but I’ve swapped it for sour cream or a mix of sour cream and shredded cheese in a pinch. The texture changes a bit, but it still tastes great.
Conclusion
This Crock Pot Pierogi and Kielbasa Casserole is everything I want in a comfort food meal—cheesy, creamy, and incredibly simple. With almost no prep and all-day slow cooking, it’s a no-stress recipe that delivers serious flavor. Whether it’s a cold-weather dinner or a crowd-pleasing dish for a casual get-together, this casserole never disappoints.
This cheesy, comforting casserole is made with frozen pierogies, smoky kielbasa, and a rich cream cheese sauce—all in your slow cooker.
Ingredients
4 cups chicken broth, divided use
2 (16-ounce) bags frozen pierogies (cheddar or onion flavored, such as Mrs. T’s)
2 cups shredded cheddar cheese, divided use
1 pound smoked Polska kielbasa, sliced
Salt and pepper, to taste
8-ounce block cream cheese, softened to room temperature
Sliced green onions, for serving (optional)
Instructions
In a 4–6 quart crock pot, combine 3 cups of chicken broth, frozen pierogies, 1 cup of shredded cheddar cheese, and the sliced kielbasa. Stir gently to combine.
Cover and cook:
On high: 3–4 hours
On low: 6 hours
About 30 minutes before serving, warm the cream cheese and remaining 1 cup of chicken broth in the microwave or on the stovetop until smooth and creamy. Whisk until fully blended.
Pour the cream cheese mixture into the slow cooker. Stir to combine.
Top with the remaining 1 cup of cheddar cheese. Cover and continue to cook on low for 30 more minutes, or until everything is hot and bubbly.
Serve warm, topped with sliced green onions if desired.
Notes
You can use turkey kielbasa for a lighter version.
Add steamed broccoli or spinach for a veggie boost.
For extra flavor, stir in a teaspoon of Dijon mustard to the cream cheese mixture before adding to the crock pot.
