Crockpot Pierogi Casserole With Kielbasa
This easy slow-cooker casserole layers cheddar pierogies, sliced kielbasa, chicken broth and plenty of melted cheddar for a comforting, hands-off meal. A creamy cream-cheese swirl added near the end gives the dish extra richness — perfect for busy weeknights.
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.