Crockpot Pierogi Casserole with Kielbasa

1 minute read

This Crockpot Pierogi Casserole with Kielbasa is the ultimate “dump-and-go” comfort meal. It’s essentially a deconstructed pierogi bake where the frozen dumplings simmer in a rich, creamy sauce made from chicken broth and cream cheese. Using the mini-sized pierogies is a pro move—it ensures every spoonful has a perfect ratio of pasta, smoky sausage, and silky cheese sauce.

Crockpot Pierogi Casserole with Kielbasa

Ingredients:

Ingredient	Amount
Mrs. T’s Cheddar Pierogies (preferably mini)	3 boxes
Sliced kielbasa (or other cooked meat)	1 lb
Chicken broth	4 cups
Cream cheese (block)	8 oz
Shredded cheddar cheese	1 cup
Salt and pepper	To taste

How to Make Crockpot Pierogi Casserole with Kielbasa:

Step 1: The Dump: Place the frozen pierogies and sliced kielbasa into the bottom of your slow cooker.

Tip: You don’t need to thaw the pierogies! Cooking them from frozen helps them hold their shape better in the broth so they don’t turn into mush.

Step 2: Add the Liquids and Cheese: Pour the chicken broth over the pierogies. Cut the cream cheese block into smaller cubes and scatter them on top, then sprinkle over the shredded cheddar cheese. Season with salt and pepper.

Step 3: Slow Cook: Cover and cook on High for 3/4 hours, or on Low for 6 hours.

Step 4: The Final Stir: Once the time is up, the cream cheese cubes will be very soft. Give the casserole a gentle but thorough stir to incorporate the cream cheese and melted cheddar into the broth, creating a thick, velvety sauce.

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1 minute read