The first time I made this crockpot pierogi casserole, I was skeptical that frozen dumplings could become cozy, restaurant-level comfort food.
It turned out to be the kind of lazy-weeknight dinner that makes everyone come hungry — melty cheddar, smoky kielbasa, and a silky broth that soaks into every pierogi.
It’s simple to assemble, requires almost no babysitting, and scales easily for company or leftovers.
This recipe is a keeper because it combines convenience with bold, familiar flavors.
If you like a hands-off dinner that still feels homemade, this hits the mark every time.
Why You’ll Love This Recipe
- Hands-off slow-cooker comfort that feeds a crowd.
- No rolling or complicated dough — just drop-and-go with store-bought pierogies.
- Built-in protein and carbs in one dish thanks to kielbasa and pierogies.
- Cheddar and creamy broth create an irresistibly cheesy sauce without heavy cream.
- Flexible timing: safe to leave on low while you run errands or at work.
The texture is a pleasing contrast: tender, pillowy pierogies that absorb savory broth; crisp-edged slices of kielbasa where they meet the cooker sides; and a blanket of gooey cheddar on top that browns slightly if you finish it under the broiler. The onion and garlic provide an aromatic backbone while salt and pepper sharpen the flavors. It’s both homey and indulgent, like a cross between a pot roast and a skillet dinner.
"Five stars — My family fought over seconds. So easy to make and the flavors are spot on. Will make every week!" — Reader review
Key Ingredients
Cheddar pierogies
Cheddar pierogies bring both the starch and a hint of cheese into the dish, which helps the casserole become cohesive when cooking in broth. Use a high-quality frozen pierogi (look for thicker dough and a real cheese filling) so they don’t disintegrate in the slow cooker.
Kielbasa
Kielbasa contributes savory, smoky fat and meaty texture that pairs perfectly with cheese. A good smoked kielbasa — either store-brand or from a local butcher — adds depth; slice it into rounds so each bite has a bit of sausage.
Creamy chicken broth
Instead of water, using a creamy chicken broth gives body and gloss to the sauce without needing heavy cream. If you want richer flavor, choose a low-sodium, full-bodied brand or make a quick stock enriched with a splash of half-and-half before adding.
Cheddar cheese
Sharp cheddar melts into a stringy, tangy topping that contrasts the mild pierogi filling. Grate your own cheddar for the best melt and flavor; pre-shredded cheese contains anti-caking agents that can make the sauce slightly grainy.
Full ingredient list:
- Cheddar pierogies (frozen)
- Creamy chicken broth
- Kielbasa, sliced
- Cheddar cheese, shredded
- Salt
- Pepper
- Onion, chopped
- Garlic, minced
Step-by-Step Instructions
Step 1: Layer the base
Arrange a single layer of frozen cheddar pierogies across the bottom of your slow cooker. Scatter evenly so each pierogi has space to expand slightly.
Add the sliced kielbasa over the pierogies, followed by the chopped onion and the minced garlic, distributing them so you get bites of onion and garlic throughout.
Pro Tip: If your slow cooker has hot spots, rotate the kielbasa slices so the smoky edges face outward; you’ll get a better crust on the sausage.
Step 2: Add the creamy broth
Pour the creamy chicken broth over the layered ingredients, aiming to cover most but not drown everything. Gently press down with a spatula or a wooden spoon to help the liquid settle between pierogies and around kielbasa.
Pro Tip: You’re looking for the liquid to sit at about three-quarters up the pierogies. Too much liquid dilutes flavor; too little can leave the centers dry.
Step 3: Season and mix
Season with salt and freshly cracked black pepper to taste. Use a gentle folding motion to distribute the seasonings without tearing the pierogi dough. Taste the broth at the edge to adjust seasoning — the kielbasa can be salty, so start light.
Pro Tip: Add just a pinch of smoked paprika or a dash of hot sauce here if you like a touch of warmth — it plays nicely with the sausage.
Step 4: Top with cheddar
Evenly sprinkle the shredded cheddar cheese across the top of the assembled casserole. Make sure the cheese layer is generous but not clumped. This will form the signature melty top.
Pro Tip: For an extra-bubbly top, cover and cook as instructed, then transfer to a broiler-safe pan and broil 1-2 minutes to brown the cheese — watch it closely.
Step 5: Cover and cook
Place the lid on the slow cooker and set to LOW. Cook for 4 to 6 hours, or until the pierogies are tender and heated through and the flavors have melded. Longer on low is fine; just avoid cooking on HIGH or stirring often.
Pro Tip: You’ll know it’s ready when the broth looks glossy and has slightly reduced around the edges, and a fork slides through a pierogi easily.
Step 6: Serve warm
Scoop portions of pierogies, kielbasa, onions, and melted cheese into bowls or onto plates. Garnish with a sprinkle of extra cheddar, chopped chives, or a dollop of sour cream if you like.
Pro Tip: Serve with a crisp green salad or steamed broccoli to cut through the richness.
Expert Tips for Success
- Timing matters more than you think. Cook on LOW for 4–6 hours; the lower heat lets the pierogies absorb flavor without falling apart. Avoid HIGH unless you’re short on time — HIGH tends to over-soften the dough.
- Use frozen, not thawed, pierogies when assembling. Thawed pierogies become more fragile and are more likely to split while mixing. Frozen keep their shape longer and cook more evenly.
- Brown the kielbasa in a skillet first for added depth. If you have 10 extra minutes, quickly sear sliced kielbasa until the edges caramelize; that Maillard flavor lifts the whole dish.
- Choose the right broth. A creamy, full-bodied chicken broth gives the sauce body without adding heavy cream. If you only have regular broth, stir in 1/4 cup of half-and-half or cream before pouring.
- Grate your own cheese. Pre-shredded cheese often has anti-caking agents that impair melting; freshly grated cheddar gives a silkier melt and cleaner flavor.
- Watch your salt. Kielbasa and cheddar contain salt; season gradually and taste the broth before adding more. Use low-sodium broth if you want more control.
- For a creamy texture throughout, give the casserole a gentle stir 30 minutes before the end of cooking to distribute melted cheese into the broth. Do this only once to avoid tearing the pierogies.
- If your slow cooker runs hot, add a small metal rack or trivet beneath the pierogies to moderate direct heat on the base and prevent scorching.
- Add acid at the end. A squeeze of lemon or a splash of apple cider vinegar just before serving brightens the flavors and cuts richness.
- Make it ahead: Assemble the casserole in the slow cooker insert, cover tightly, and refrigerate up to 24 hours. Add an extra 30–60 minutes to cook time if starting from cold.
Storage & Freezing
Fridge storage: Cool the casserole to room temperature, then transfer to an airtight container. It keeps well in the refrigerator for 3 to 4 days. Reheat single servings gently in the microwave for 1–2 minutes, stirring halfway, or in a 350°F oven covered for 10–15 minutes.
Freezer storage: For longer storage, assemble the casserole in a freezer-safe dish but do not cook. Wrap tightly with plastic wrap and foil, or use a vacuum-sealed bag. Freeze for up to 2 months. To reheat from frozen, thaw overnight in the fridge then cook on LOW for 4 hours, or bake covered at 350°F for 45–60 minutes until heated through. If cooking from frozen in the slow cooker, allow an extra 1–2 hours on LOW.
Reheating tips: When reheating, add a splash of chicken broth or milk if the sauce has tightened up. Reheat covered to maintain moisture, and finish under the broiler 1–2 minutes if you want a bubbly top. Avoid repeated reheating which will make pierogies gummy.
Variations & Substitutions
- Vegetarian swap: Replace kielbasa with smoked tempeh or thinly sliced, smoked tofu and use vegetable broth instead of chicken broth. Add a teaspoon of liquid smoke for that kielbasa hit.
- Spice it up: Stir in sliced jalapeños or a teaspoon of red pepper flakes with the onions for heat. A smoky chipotle in adobo (minced) adds complexity and a southwestern twist.
- Different cheeses: Swap cheddar for a blend of gouda and monterey jack for a creamier, slightly sweeter melt. For a sharper bite, fold in a small amount of aged white cheddar.
- Fancier finish: Stir in caramelized onions and sautéed mushrooms before topping with cheese for an elevated, savory casserole that still plays well with the pierogies.
Frequently Asked Questions
Q: Can I use homemade pierogies for this recipe?
A: Yes. Homemade pierogies work beautifully but are more delicate. If using homemade, freeze them first or handle them very gently when layering. Start checking for doneness a bit earlier because they can cook faster than frozen store-bought ones.
Q: My slow cooker runs hot — will the pierogies fall apart?
A: If your cooker tends to run hot, use the LOW setting and check at 3.5–4 hours. You can also place a metal trivet or an oven-safe dish inside the cooker so the pierogies aren’t in direct contact with the hottest element. This reduces the risk of splitting.
Q: Can I double the recipe for a crowd?
A: Yes. You can double the ingredients and use two slow cookers if you have them. Alternatively, use a larger crockpot but avoid overfilling; leave about an inch of headspace and increase cooking time slightly.
Q: What sides pair best with this casserole?
A: Bright, crisp sides help cut the richness — think a simple chopped salad with zesty vinaigrette, steamed green beans, or sautéed Brussels sprouts. A spoonful of sour cream on each portion is a classic finish.
Q: How do I make the top more golden without overcooking the pierogies?
A: Finish under a broiler for 1–2 minutes after transferring the cooked casserole to a broiler-safe dish. This gives a golden, bubbly top while preserving the soft texture beneath.
Final Thoughts
This crockpot pierogi casserole with kielbasa is a weeknight hero: minimal hands-on time with maximum comfort.
If this recipe becomes a family favorite, please leave a star rating in the recipe card below or pin the recipe to Pinterest so others can find it.
Conclusion
If you want other takes on this idea for inspiration, check out this version on That Oven Feelin’s Crockpot Pierogi Casserole with Kielbasa to compare assembly options.
For another popular slow-cooker spin, see the recipe at The Country Cook’s Crock Pot Pierogi and Kielbasa Casserole.
If you need a gluten-free perspective or want to adapt textures, look at No Dash of Gluten’s Pierogi Kielbasa Casserole.
Finally, for a slightly different ingredient list and tips, this version at Taste Of Recipe’s Crock pot Pierogi Casserole with Kielbasa Recipe is a helpful reference.
Crockpot Pierogi Casserole
Ingredients
Base Ingredients
- 1 package Frozen cheddar pierogies Use high-quality frozen pierogi for the best results.
- 1 lbs Kielbasa, sliced A good smoked kielbasa adds depth.
- 1 cup Onion, chopped Provides aromatic flavor.
- 2 cloves Garlic, minced Enhances flavor.
Liquid Ingredients
- 4 cups Creamy chicken broth Choose low-sodium for better control over seasoning.
Topping
- 2 cups Cheddar cheese, shredded Grate your own for best melting quality.
- to taste Salt Season gradually.
- to taste Pepper Freshly cracked.
Instructions
Layer the base
- Arrange a single layer of frozen cheddar pierogies across the bottom of your slow cooker.
- Add the sliced kielbasa over the pierogies, followed by the chopped onion and the minced garlic.
- If your slow cooker has hot spots, rotate the kielbasa slices for better crust.
Add the creamy broth
- Pour the creamy chicken broth over the layered ingredients, aiming to cover most without drowning.
- Gently press down with a spatula to help the liquid settle.
Season and mix
- Season with salt and black pepper to taste, gently folding to distribute without tearing the pierogi.
- Consider adding smoked paprika or hot sauce for warmth.
Top with cheddar
- Evenly sprinkle the shredded cheddar cheese across the top.
- For a bubbly top, broil for 1-2 minutes after cooking.
Cover and cook
- Place the lid on the slow cooker and set to LOW. Cook for 4 to 6 hours.
- Check for doneness; the broth should look glossy and pierogies tender.
Serve warm
- Scoop portions into bowls or onto plates, garnishing as desired.
- Serve with a crisp salad or steamed broccoli.
