Creamy Crock Pot Pierogi Casserole Recipe – Easy Comfort Food

Posted on November 23, 2025

crock pot pierogi casserole - featured image

Let me set the scene for you: it’s a chilly evening, you’re craving something warm and comforting, and you don’t want to spend hours in the kitchen. Enter my Creamy Crock Pot Pierogi Casserole with Kielbasa, the ultimate easy comfort food. This recipe is like a hug in a bowl, with buttery pierogies, smoky kielbasa, and a rich, creamy sauce that ties it all together. And the best part? The slow cooker does most of the work for you—no slaving over the stove required!

I started making this dish on busy weekdays when I didn’t want to sacrifice flavor for convenience. It quickly became a family favorite, and now it’s my go-to whenever I need a satisfying meal without the stress. Trust me, once you try this, it’ll become a regular in your rotation too.

Why You’ll Love This Recipe

If you’re looking for reasons to make this tonight, I’ve got you covered. Here’s why this recipe is a total winner:

Effortless Prep: Throw everything into the crock pot, and let it handle the hard work. No need to babysit a bubbling pot.
Pure Comfort: Creamy sauce, tender pierogies, and smoky kielbasa—it’s the kind of meal that makes you want to curl up on the couch with a blanket.
Feeds a Crowd: Perfect for family dinners, potlucks, or even game-day gatherings. Everyone loves it, and it’s hearty enough to keep everyone full.
Customizable: You can mix and match ingredients to suit your taste or whatever you have in the fridge.

This is the kind of recipe that saves the day when you need something cozy but don’t want to spend all day cooking. It’s like magic in your crock pot!

What Ingredients You’ll Need

Here’s the magic part of this recipe: the ingredients are simple, and you probably have most of them on hand. Let’s break it down:

For the Base:

Frozen pierogies (24 ounces / ~680g) — I use potato and cheese-filled pierogies because they’re classic and creamy, but any flavor works.
Kielbasa (16 ounces / ~450g) — Slice it into coins. That smoky, savory flavor is what makes this dish special.
Cream cheese (8 ounces / 225g) — Full-fat is best for the creamiest sauce, but you can use reduced-fat if you prefer.
Sour cream (1 cup / 240g) — Adds tang and richness to the sauce.
Chicken broth (1 cup / 240ml) — Helps create the perfect creamy consistency and infuses the pierogies with flavor.

For Extra Flavor:

Shredded cheddar cheese (1 cup / 120g) — I go for sharp cheddar because it packs a punch. Sprinkle it on top for a melty finish.
Garlic powder (1 teaspoon) — Adds depth without the hassle of peeling and chopping garlic.
Onion powder (1 teaspoon) — A little sweetness that complements the kielbasa perfectly.
Salt and pepper — To taste. Start small and adjust as needed!

Optional Add-Ins:

Diced onions — Cook them in a skillet until caramelized for extra flavor.
Cooked bacon crumbles — Because bacon makes everything better, right?

Quick tip: If you’re feeding a crowd, grab an extra bag of pierogies and double the sauce ingredients. You’ll want to make sure everyone gets seconds!

Equipment Needed

You don’t need much to pull this off—just your trusty slow cooker and a few basic tools:

Slow cooker: I use a 6-quart crock pot, but any size that fits the ingredients will do.
Cutting board and knife: For slicing the kielbasa.
Mixing bowl: To stir up the creamy sauce before adding it to the crock pot.
Spatula or spoon: For stirring everything together.

That’s it! No fancy gadgets here—just simple tools that get the job done.

How to Make It: Step-by-Step

Let’s get cooking! Here’s how to make this creamy pierogi casserole, step by step:

Prep the ingredients (5 minutes): Slice the kielbasa into coins and set aside. If you’re adding caramelized onions or cooked bacon, get those ready now too.
Make the sauce (5 minutes): In a mixing bowl, whisk together the cream cheese, sour cream, chicken broth, garlic powder, and onion powder. It should be smooth and creamy—don’t worry if there are small lumps; they’ll melt in the crock pot.
Layer the crock pot (5 minutes): Grease the inside of your slow cooker. Add a layer of frozen pierogies, followed by kielbasa slices. Pour half of the sauce over the top. Repeat with a second layer of pierogies, kielbasa, and the remaining sauce.
Cook (3-4 hours on low): Cover and set the crock pot to low. Let it cook until the pierogies are tender and the sauce is bubbling. Your kitchen will smell incredible!
Add the cheese (last 10 minutes): Sprinkle shredded cheddar cheese over the top. Cover and cook for another 10 minutes, or until the cheese is melted and gooey.
Serve: Scoop out generous servings, and don’t forget to sprinkle a little extra salt and pepper if needed. Enjoy!

See? Easy peasy. You’re about to impress everyone with this dish!

My Best Tips & Techniques

Here are a few tricks I’ve learned along the way to make this recipe even better:

Don’t thaw the pierogies: Keep them frozen when you add them to the crock pot. Thawing can make them mushy.
Use full-fat dairy: It makes the sauce richer and creamier. Low-fat options are fine but won’t give you that same luscious texture.
Layer carefully: Make sure the pierogies and kielbasa are evenly distributed so every bite is perfect.
Add a little spice: If you like heat, sprinkle in some crushed red pepper flakes or cayenne. It’s a game-changer.
Let it rest: Once it’s done, let the casserole sit for 10 minutes before serving. The flavors meld, and the sauce thickens slightly.

Trust me, these little tweaks make a big difference!

Ways to Mix It Up

Want to make this recipe your own? Here are some fun variations I’ve tried:

Spicy Kick: Add sliced jalapeños or a dash of hot sauce for some heat.
Veggie Boost: Stir in frozen peas, spinach, or sautéed mushrooms for extra nutrients.
Cheesy Overload: Use a mix of cheeses like mozzarella, pepper jack, or gouda for a flavor explosion.
Different Proteins: Swap the kielbasa for cooked shredded chicken or crumbled Italian sausage.

Once you’ve mastered the base recipe, the possibilities are endless. Get creative and make it your own!

Serving Ideas & Storage

Serving Suggestions:

Main dish: Serve as-is with a side of steamed green beans or a fresh salad.
Party food: Offer it at a potluck or family gathering—people will be asking for the recipe.
Leftovers: Heat up a bowl for lunch the next day. It’s just as delicious reheated!

Storage Tips:

Fridge: Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or on the stovetop.
Freezer: This freezes well! Store portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

Nutritional Info & Health Benefits

Here’s a quick look at the nutritional breakdown (per serving, based on six servings):

Calories	320
Protein	12g
Carbs	28g
Fat	18g
Sodium	700mg

Why I love it: It’s indulgent, yes, but it’s also packed with hearty ingredients like protein-rich kielbasa and filling pierogies. A balance of cozy and satisfying!

Final Thoughts

So there you have it—Creamy Crock Pot Pierogi Casserole with Kielbasa. It’s the kind of recipe that feels like a warm hug after a long day. It’s easy, comforting, and perfect for sharing with family and friends.

I hope this recipe becomes a favorite in your home like it has in mine. And if you make it, please let me know! Drop a comment below or snap a picture and tag me on Instagram @yourhandle. I love seeing your creations!

Happy cooking, and enjoy every creamy, cheesy bite!

FAQs

Q: Can I use fresh pierogies instead of frozen?

A: Yes, but keep in mind that fresh pierogies cook faster, so you’ll want to reduce the cooking time to about 2-3 hours on low.

Q: Can I make this without a slow cooker?

A: Definitely! Layer everything in a casserole dish, cover with foil, and bake at 350°F (175°C) for about 40 minutes until bubbly and heated through.

Q: Can I use smoked sausage instead of kielbasa?

A: Absolutely! Smoked sausage works perfectly and adds a similar flavor profile.

Q: What’s the best way to reheat leftovers?

A: Microwave individual portions for about 1-2 minutes, or reheat the whole batch in the oven at 300°F (150°C) for 15-20 minutes.

Q: Can I make this dish vegetarian?

A: Sure! Skip the kielbasa and add more veggies like mushrooms, spinach, or zucchini. You can also use vegetarian pierogies for a fully meat-free version.

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