I grew up knowing pierogies as a pan-fried, butter-heavy, special-occasion kind of thing. Great comfort food, but not something you throw together on a busy weeknight. This crockpot pierogi casserole with kielbasa keeps all the familiar, cheesy comfort but updates the method for real life: it’s hands-off, streamlined, and easy to tweak a bit lighter without losing the satisfying factor.
The basic idea is simple: frozen cheddar pierogies, sliced kielbasa, broth, and cheese all go into the slow cooker. Instead of layering a ton of butter and baking, we lean on chicken broth and a late addition of cream cheese to build a silky sauce. The timing of the dairy matters here. Adding the cream cheese at the end keeps the mixture smooth instead of curdled and heavy, and it lets the pierogies stay tender instead of falling apart.
What makes this feel a little more modern is how flexible it is. You can use turkey or chicken kielbasa for a lighter protein, swap in reduced-fat cream cheese, or fold in vegetables like spinach or broccoli near the end of cooking. The base stays the same, but it’s easy to nudge the recipe toward your own goals, whether that’s more protein, more fiber, or just fewer dishes.
This is also one of those slow cooker meals that doesn’t taste like “slow cooker mush.” The pierogies keep their shape, the kielbasa keeps its snap, and the sauce stays creamy instead of greasy if you watch your cook time and follow the cream cheese step closely. It’s ideal for days when you want something hearty with minimal prep: you load the crockpot, walk away, then come back later to finish the sauce and serve.
If you like the comfort of classic pierogi-and-kielbasa plates but want a lower-effort version that leans on the slow cooker and uses cleaner, simple ingredients, this crockpot pierogi casserole with kielbasa fits that gap really well. It tastes familiar, but the method is updated to work on a weeknight.
Nourish Yourself with Crockpot Pierogi Casserole With Kielbasa
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The Simple Ingredients You’ll Need
- 3 packages frozen cheddar pierogies (such as Mrs. T’s)
- 4 cups low-sodium chicken broth
- 1 (8-ounce) block cream cheese, regular or reduced-fat (not fat-free)
- 1 cup shredded cheddar cheese, plus extra for topping if desired
- 1 pound kielbasa, sliced into 1/2-inch rounds (pork, beef, turkey, or chicken)
- Salt and freshly ground black pepper, to taste
- Optional for serving: sliced green onions, chopped fresh parsley, or a spoonful of plain Greek yogurt
Technique-Focused Instructions
- Layer the crockpot. In a 4–6 quart slow cooker, pour in 3 cups of the chicken broth. Add the frozen pierogies, sliced kielbasa, and shredded cheddar cheese. Gently stir or nudge things around so the pierogies are mostly coated and the kielbasa is distributed evenly. It’s fine if some pierogies stack; just avoid one huge pile.
- Start the slow cook. Cover the crockpot and cook on HIGH for 3–4 hours or on LOW for about 6 hours. You’re looking for the pierogies to be hot all the way through and the broth to be bubbling around the edges. Try not to stir too often; lifting the lid repeatedly can slow cooking and make the pierogies more fragile.
- Warm the cream cheese mixture. About 30 minutes before you expect the casserole to be done, combine the cream cheese and remaining 1 cup of chicken broth in a microwave-safe bowl or small saucepan. Gently warm until the cream cheese is very soft but not boiling. Whisk until completely smooth — the mixture should look like a pourable, lump-free sauce. If it’s too thick, add a splash more broth or water.
- Finish the sauce in the crockpot. Pour the hot cream cheese mixture evenly over the contents of the slow cooker. Use a spatula or large spoon to gently fold everything together, trying not to break up the pierogies. If you’d like extra cheese on top, sprinkle another small handful of shredded cheddar now. Cover and cook on LOW for 20–30 minutes, just until the sauce is creamy and the cheese is melted.
- Season and serve. Once the sauce looks smooth and slightly thickened, taste and add salt and pepper as needed. (Many kielbasas are salty already, so salt carefully.) Spoon the casserole into bowls, making sure everyone gets some pierogies, kielbasa, and sauce. Garnish with sliced green onions, fresh herbs, or a small dollop of Greek yogurt if you like a little tang.
Frozen pierogies in a slow cooker? Here’s how to keep them from turning to mush
Frozen pierogies can absolutely work in a slow cooker, but the key is time and moisture control. First, don’t thaw them; they’re designed to go in straight from the freezer, which helps them hold their structure. Second, avoid drowning them in liquid. Using broth for flavor is great, but you want it to barely cover the pierogies, not submerge them like soup. Stir gently and sparingly — every time you stir, the dough softens more and can start to break. Cooking on LOW gives a bit more wiggle room, but even on HIGH, stick within the recommended times; going several hours beyond can turn the filling and dough pasty. Finally, keep rich dairy (like cream cheese) for the end, so it doesn’t sit and weaken the dough the entire cook time.
Kielbasa choices (and what to do if you can’t find the smoked kind)
Traditional smoked kielbasa brings a lot of flavor and a bit of fat, which helps the sauce taste rich. If you can, choose a kielbasa that lists simple ingredients and a moderate fat content. For a lighter version, turkey or chicken kielbasa works very well; you may want to add a teaspoon of olive oil to the crockpot to keep everything from feeling too lean. If you can’t find smoked kielbasa, use another fully cooked sausage (like andouille, chicken sausage, or even a firm vegetarian sausage). In that case, consider adding a small pinch of smoked paprika or a splash of liquid smoke to bring back the classic smoky note without extra additives.
Cream cheese timing: why we don’t just toss it in at the start
It’s tempting to throw everything into the slow cooker at once, but cream cheese doesn’t love long, high heat. Over several hours, it can separate into tiny curds and a greasy layer, especially in a brothy mixture. That’s why we melt and whisk it separately with hot broth, then add it near the end. This quick step keeps the sauce velvety and helps it cling to the pierogies instead of pooling at the bottom. Warming the cream cheese gently and whisking until smooth also makes it easier to blend without over-stirring the casserole. If you’ve ever seen a broken, grainy slow cooker sauce, this simple timing tweak is what prevents that here.
Easy add-ins that actually work here: onions, bacon, veggies, and more
This casserole is forgiving, but not every add-in behaves well in a slow cooker. If you like onions, add thinly sliced raw onions at the very bottom of the crockpot under the pierogies so they soften in the broth; they’ll almost melt into the sauce. Bacon is best cooked until crisp first, then stirred in during the last 30–45 minutes so it keeps some texture. For vegetables, sturdy options like broccoli florets or cauliflower can go in for the final 60–90 minutes, while delicate ones like spinach or peas should be added in the last 10–15 minutes so they just wilt or heat through. This way, you can boost fiber and micronutrients without watering down the sauce or overcooking the pierogies.
FAQ: All You Need to Know
Can I make this crockpot pierogi casserole ahead of time and reheat it?
Yes, you can make this casserole ahead, but there are a few details that help it reheat well. Let it cool slightly, then transfer to a shallow container so it chills quickly. Store in the fridge for up to 3 days. When reheating, add a splash of broth or milk, cover, and warm gently in the oven or on the stovetop over low heat. Avoid high heat, which can make the sauce separate. The pierogies will be softer on day two, but the flavors meld nicely, so it still makes a solid make-ahead option for lunches.
How can I lighten this recipe without losing that creamy texture?
To make this feel lighter but still satisfying, start by using reduced-fat cream cheese (not fat-free, which tends to separate) and part-skim shredded cheddar. Swap regular kielbasa for turkey or chicken kielbasa to cut saturated fat. You can also replace 1 cup of broth with unsweetened, plain almond milk or low-fat milk when whisking the cream cheese to get a creamier texture with fewer calories. Finally, add vegetables like broccoli, spinach, or peas to bulk up portions without relying purely on pasta and sausage. The sauce will still cling nicely as long as you keep the cream cheese timing the same.
What if my sauce turns out too thin or too thick at the end?
If the sauce looks too thin after you add the cream cheese mixture and cook the final 20–30 minutes, remove the lid and cook on HIGH for another 15–20 minutes so some liquid can evaporate. Stir gently once or twice. For a very thin sauce, you can whisk 1 teaspoon cornstarch with 1 tablespoon cold water, stir it into the casserole, and cook until slightly thickened. If the sauce is too thick or sticky, stir in a few tablespoons of warm broth or water. Add liquid gradually so you don’t overshoot and end up with soup.
Can I make this without cream cheese or with a different dairy option?
If you need to avoid cream cheese, you still have options. One approach is to use full-fat plain Greek yogurt, but it must be handled carefully: let the casserole cool slightly, then whisk some warm broth into the yogurt to temper it and stir in off heat to avoid curdling. Another option is a can of evaporated milk thickened with a slurry of cornstarch; simmer that separately until lightly thick, then add it at the end. For a dairy-reduced version, you can use a barista-style unsweetened oat milk plus a small amount of nutritional yeast for flavor, though the texture will be a bit less rich. In all cases, avoid boiling after adding the alternative to keep things smooth.
Crockpot Pierogi Casserole With Kielbasa
Equipment
- 4–6 quart crockpot
Ingredients
- 3 packages Mrs. T’s Cheddar Pierogies frozen
- 4 cups chicken broth use 3 cups in the crockpot and reserve 1 cup to blend with cream cheese
- 1 8 ounce block cream cheese will be warmed and whisked with 1 cup broth
- 2 cups shredded cheddar cheese divide: 1 cup added initially, 1 cup reserved for topping
- 1 pound kielbasa sliced
- salt to taste
- black pepper to taste
Instructions
- Gather the pierogies, kielbasa, cheeses, broth, and your crockpot; have a spatula or large spoon ready.
- Pour 3 cups of the chicken broth into a 4–6 quart slow cooker. Add the frozen cheddar pierogies, sliced kielbasa, and 1 cup of shredded cheddar, spreading everything evenly so ingredients are well distributed.
- Cover and cook on high for 3 to 4 hours or on low for about 6 hours, allowing the flavors to meld and the pierogies to become tender.
Preparing Cream Cheese Mixture:
- About 30 minutes before the end of cooking, warm the 8‑ounce block of cream cheese with the remaining 1 cup of chicken broth (microwave briefly or heat gently on the stove). Whisk until the mixture is completely smooth and lump-free.
- Pour the smooth cream-cheese mixture into the crockpot and stir thoroughly to incorporate. Sprinkle the remaining 1 cup of shredded cheddar over the top, cover, and continue cooking on low for 30 minutes so the cheese melts and the casserole sets.
- Ladle or scoop the casserole onto plates and serve hot. Garnish with sliced green onions if desired for a bright, oniony finish.
