Crockpot Pierogi Casserole with Kielbasa

Creamy, cheesy, hearty goodness you dump in the slow cooker and forget about.

Hey There!

Okay, this Crockpot Pierogi Casserole with Kielbasa? It’s comfort food at its finest. Super simple, barely any prep, and your slow cooker does all the work. I make this when I’m craving something cozy but don’t want to stand over the stove forever.

If you love dumplings, cheesy goodness, and smoky sausage—this recipe is your new best friend. It’s rich, creamy, and hits the spot every single time.

🍴What You’ll Need

• 2 (16 oz) packages frozen potato & cheese pierogis
• 14 oz kielbasa sausage, sliced into ½-inch coins
• 1 medium yellow onion, diced
• 1 ½ cups shredded sharp cheddar cheese
• 8 oz cream cheese, cubed
• 1 cup sour cream
• 1 cup chicken broth
• 1 tsp garlic powder
• ½ tsp black pepper
• 1 tbsp butter

💡 Why I Love This Recipe

This is one of those “dump and go” slow cooker meals I keep coming back to—especially when I want comfort food without the work. I grew up eating pierogis with fried onions and sausage, so this casserole is like a cozy hug from my childhood with a creamy twist.

• It’s creamy, cheesy, and perfectly filling.
• Very little prep—just some slicing and stirring.
• Uses simple grocery store ingredients.
• Great for feeding a crowd or having leftovers the next day.
• Freezes well!

👨‍🍳 Tools You’ll Need

• 6-quart crockpot
• Medium skillet
• Cutting board
• Sharp knife
• Mixing spoon or spatula
• Measuring cups and spoons

🔄 Substitutions and Variations

• Pierogis: Any flavor works, but potato & cheese is classic.
• Sausage: Try turkey kielbasa or smoked sausage.
• Cheese: Swap cheddar for mozzarella, Monterey Jack, or a mix.
• Add-ins: Add sautéed mushrooms, spinach, or bacon bits.
• Spicy kick: Add a pinch of crushed red pepper or hot sauce.

⏰ Make-Ahead Tips

• Dice the onion and slice kielbasa the night before.
• Mix the sauce ingredients (cream cheese, sour cream, broth, spices) and refrigerate until ready to use.
• You can assemble everything in the crockpot insert and refrigerate overnight, then just pop it into the slow cooker in the morning.

🕐 Cook Time and Servings

• Prep Time: 15 minutes
• Cook Time: 4 hours on LOW
• Servings: 6–8

⚗️ Why This Recipe Works (Quick Science)

Pierogis are already cooked, so the slow cooker is just warming them through and letting them soak in all the creamy, cheesy sauce. The cream cheese and sour cream melt together into a velvety base, while the chicken broth keeps things from drying out. Sautéing the onion and kielbasa first adds depth and smoky flavor.

🧠 Pro Tips

1. Brown the sausage and onions – It gives the dish so much extra flavor.
2. Use softened cream cheese – It melts better into the sauce.
3. Layer, don’t just dump – Spread pierogis, then the sausage, then sauce for best coverage.
4. Shred your own cheese – It melts creamier than pre-shredded.
5. Garnish with parsley – Just a little color makes it prettier to serve.

📋 Instructions

1. Brown the kielbasa and onions

Heat a skillet over medium heat. Melt the butter, then add sliced kielbasa and diced onion. Cook until the sausage is browned and the onions are soft, about 5–7 minutes.

2. Mix the sauce

In a mixing bowl, combine cubed cream cheese, sour cream, chicken broth, garlic powder, and pepper. Stir until mostly smooth (it’s okay if it’s a little lumpy—the slow cooker will fix that).

3. Layer in the crockpot

Spray the crockpot with cooking spray. Add half the frozen pierogis, then half the kielbasa/onion mix. Pour over half the sauce. Repeat the layers. Top with shredded cheddar cheese.

4. Cook on LOW for 4 hours

Cover and cook on LOW for 4 hours, until cheese is melted and bubbly and pierogis are heated through.

5. Serve hot

Scoop into bowls and garnish with fresh parsley if you like. Serve with crusty bread or a green salad.

🥡 Leftovers & Storage

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat in the microwave or oven until warmed through.
• You can freeze it, but the texture of the sauce might change a bit. Freeze in a freezer-safe dish up to 2 months.

🍽️ What to Serve With

• Simple green salad
• Roasted broccoli or green beans
• Crusty bread or garlic toast
• Sauerkraut on the side if you like tang!

📅 Meal Plan Ideas

• Monday: Crockpot Pierogi Casserole with side salad
• Tuesday: Leftovers with steamed veggies
• Wednesday: Soup + bread night (leftover bread from Monday)
• Thursday: Use leftovers as pierogi “filling” in wraps with sautéed greens
• Friday: Movie night with easy heat-up comfort food

⚠️ Common Mistakes

• Not browning the sausage – Skipping this makes the dish a little bland.
• Using low-fat dairy – Full-fat cream cheese and sour cream work best for creaminess.
• Overcooking – 4 hours on low is plenty. Longer and it can get mushy.
• Stirring mid-cook – Just let it do its thing!

❓FAQ

Can I use fresh pierogis?
Sure! Just adjust the cook time slightly—they’ll heat up faster.

Do I need to thaw the pierogis?
Nope! Straight from the freezer works perfectly.

Can I double the recipe?
If your slow cooker is big enough, go for it! Just keep layers even.

Is this spicy?
Not at all—but you can always add a little hot sauce or red pepper flakes.

🥄 Let’s Cook!

I hope this Crockpot Pierogi Casserole becomes a go-to in your kitchen like it is in mine. It’s cozy, satisfying, and perfect for a no-fuss dinner. Give it a try and let me know how it went in the comments—I love hearing what you add or tweak!

Got questions? Drop them below and I’ll help out!