Crock Pot Pierogi with Kielbasa (Print Version)

Creamy pierogi and kielbasa layers slow-cooked with melty cheddar for a hearty, comforting meal.

# What You Need:

→ Meats

01 - 1 lb kielbasa sausage, sliced into 1/2 inch rounds

→ Dairy

02 - 1 cup sour cream
03 - 1 cup shredded cheddar cheese
04 - 1/2 cup cream cheese, cubed
05 - 1/4 cup unsalted butter, melted

→ Pasta

06 - 2 lbs frozen potato and cheese pierogi

→ Vegetables

07 - 1 medium onion, thinly sliced
08 - 2 cloves garlic, minced
09 - 2 tablespoons fresh chives, chopped

→ Spices & Seasonings

10 - 1 teaspoon black pepper
11 - 1/2 teaspoon salt
12 - 1/2 teaspoon smoked paprika

# How to Make It:

01 - Coat the inside of the Crock Pot with non-stick spray or a small amount of butter to prevent sticking.
02 - Layer half the frozen pierogi in the bottom of the Crock Pot, then top with half of the sliced kielbasa and half of the sliced onions.
03 - Repeat with the remaining pierogi, kielbasa, and onions to create a second complete layer.
04 - In a mixing bowl, combine sour cream, melted butter, cream cheese, garlic, black pepper, salt, and smoked paprika. Stir until smooth and well incorporated.
05 - Pour the creamy mixture evenly over the layered ingredients in the Crock Pot, then sprinkle the shredded cheddar cheese on top.
06 - Cover and cook on low for 4 hours, or until the pierogi are tender and the casserole is bubbly throughout.
07 - Garnish with fresh chives before serving, if desired. Serve hot directly from the slow cooker.

# Expert Hints:

01 -
  • The slow cooker does all the work while you go about your day
  • Combines two comfort food favorites in one effortless dish
  • Feeds a crowd with just ten minutes of prep time
  • Leftovers taste even better the next day
02 -
  • Do not thaw the pierogi first, they cook perfectly from frozen and hold their shape better
  • Every slow cooker runs differently, check at 3 hours to make sure edges are not getting too brown
  • The sauce might look thin at first but will thicken beautifully as the pierogi starch releases
  • Let it rest 10 minutes before serving, this helps the layers set and makes serving much easier
03 -
  • Use a rubber spatula to get every bit of sauce out of the mixing bowl, that liquid gold is precious
  • Slice your kielbasa while it is slightly cold for cleaner, more uniform rounds
  • Buy the thinner style pierogi rather than thick restaurant style ones for the best texture
  • Set your timer to check at 3 hours the first time you make it, every slow cooker heats differently

Go Back