Slow-Cooked Comfort: The Ultimate Crockpot Pierogi Casserole with Kielbasa
This Crockpot Pierogi Casserole with Kielbasa combines smoky sausage and potato-cheese dumplings in a rich, slow-cooked cream sauce. A hearty, comforting, and easy one-pot dinner.
- Prep Time: 15 mins
- Cook Time: 3-8 hours
- Total Time: 3-8 hours
- Yield: 8 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American, Eastern European
Ingredients
12–14 oz smoked kielbasa, sliced
16 oz frozen potato and cheddar pierogi
2 cups sharp cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
4 oz cream cheese, cubed
2 cans (10.5 oz) condensed cream of chicken soup
1 cup whole milk or half-and-half
½ cup sour cream
1 tsp dried onion powder
½ tsp smoked paprika
¼ tsp black pepper
¼ cup fresh chives or green onions, sliced
2 tbsp unsalted butter
Instructions
1. Lightly sauté kielbasa in butter and whisk the soup base ingredients.
2. Thoroughly grease a 6-quart slow cooker.
3. Layer half of the kielbasa and half of the frozen pierogi.
4. Pour half of the soup mixture, shredded cheese, and cream cheese cubes over the layer.
5. Repeat the layers with the remaining ingredients.
6. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
7. In the last 30 minutes, gently stir to distribute melted cream cheese and sauce.
8. Garnish with chives or green onions and serve hot.
Notes
Do not thaw the pierogi before cooking.
Using freshly shredded block cheese results in a smoother sauce.
Leftovers are best reheated in a conventional oven.
Nutrition
- Serving Size: 1 serving
- Calories: 640
- Sugar: 6g
- Sodium: 1350mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 120mg