Crockpot Pierogi Casserole Kielbasa (Print-Friendly Version)
Pierogies, kielbasa, and cheddar slow-cooked for a creamy and hearty dish perfect for gatherings or meal prep.
# What You'll Need:
→ Main Ingredients
01 -
3 packages frozen cheddar pierogies (340–450 g each)
02 -
450 g kielbasa, sliced
03 -
1 litre chicken broth, divided
04 -
225 g cream cheese
05 -
115 g shredded cheddar cheese, plus extra for topping
06 -
Salt, to taste
07 -
Black pepper, to taste
→ Garnish (Optional)
08 -
Sliced green onions
# How to Make It:
01 -
In a 4–6 litre slow cooker, add 3 cups (720 ml) of chicken broth, frozen cheddar pierogies, sliced kielbasa, and 115 g shredded cheddar cheese. Stir gently to distribute evenly.
02 -
Cover and cook on high for 3–4 hours or on low for 6 hours. Stir occasionally if possible to prevent sticking.
03 -
Approximately 30 minutes before the end of cooking, melt cream cheese with the remaining 1 cup (240 ml) chicken broth on the stovetop or in a microwave. Whisk until smooth and fully emulsified.
04 -
Pour the prepared cream cheese mixture into the slow cooker. Fold gently to coat pierogies and kielbasa evenly. Top with additional shredded cheddar cheese if desired.
05 -
Cover and continue cooking on low for an additional 30 minutes, allowing the cheese to melt thoroughly and the flavors to develop. Serve hot, garnished with sliced green onions if using.
# Additional Tips:
01 -
Allowing the cream cheese mixture to fully emulsify before adding results in a velvety texture.