Slow Cooker Pierogi and Kielbasa Bake
I first tried this slow cooker pierogi and kielbasa bake on a rainy weeknight and it instantly became a go-to for easy comfort food. It’s a cozy, one-pot meal that layers frozen pierogis and sliced kielbasa with a creamy mushroom sauce, then finishes with melty cheddar and bright chives. If you like set-it-and-forget-it dinners that still feel indulgent, this recipe hits the spot — and it pairs nicely with other slow-cooker favorites like slow-cooker cheesy potatoes for a full, crowd-pleasing spread.
Why you’ll love this dish
This bake is the definition of effortless comfort. It converts frozen pierogis into a saucy, cheesy casserole without any boiling or pan-frying. It’s budget-friendly (one package of pierogis stretches a long way), kid-approved, and perfect for nights when you want a hearty dinner without babysitting the stove. Make it for busy weeknights, game-day gatherings, or a low-effort Sunday dinner.
“Creamy, satisfying, and ridiculously easy — my picky kids asked for seconds.” — a quick reader review
This recipe also pairs well with slow-cooker stews for a full menu; it uses the same gentle, long-cook approach as dishes like slow-cooker beef stew and dumplings, but with Eastern European flavors and a cheesy finish.
How this recipe comes together
Step-by-step overview:
- Layer frozen pierogis and sliced kielbasa in the slow cooker so they heat evenly.
- Stir together a simple creamy sauce from cream of mushroom soup, sour cream, onion, and garlic.
- Pour the sauce over the pierogis and kielbasa, then cook low and slow so flavors meld.
- Top with shredded cheddar near the end so it melts without overcooking the pierogis.
This approach keeps the pierogis tender and prevents them from getting gummy. If you like the texture contrast of a slightly crisp top, you can finish it briefly under the broiler (see tips below). The technique is similar in spirit to other layered slow-cooker dishes such as slow-cooker beef and potato curry, where slow heat lets starches and proteins absorb flavors.
What you’ll need
- 1 package frozen pierogis (cheese or potato-filled work best)
- 1 pound kielbasa, sliced into 1/4-inch rounds
- 1 can cream of mushroom soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Chopped chives for garnish
Notes and substitutions: use cream of chicken soup if you prefer a milder flavor. For a lighter version, swap half the sour cream for plain Greek yogurt. If you want extra veg, fold in a cup of frozen peas or sautéed mushrooms before cooking. For inspiration on hearty add-ins, check how other casseroles layer ingredients like in crockpot loaded steak and potato bake.
Step-by-step instructions
- Spray the inside of a 6-quart slow cooker with nonstick spray.
- Place half the frozen pierogis in the bottom of the slow cooker. Top with half the sliced kielbasa.
- Repeat a second layer with the remaining pierogis and kielbasa. This layering helps even heat distribution.
- In a bowl, stir together the cream of mushroom soup, sour cream, chopped onion, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth.
- Pour the sauce evenly over the pierogi and kielbasa layers. Gently stir once or twice to distribute the sauce — avoid over-mixing so pierogis keep their shape.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours. The pierogis should be tender and heated through.
- Sprinkle shredded cheddar cheese over the top in the last 10–15 minutes of cooking. Replace the lid until the cheese melts.
- Garnish with chopped chives and serve warm.
Quick tip: if you want a slightly browned top, transfer to a baking dish and broil for 2–3 minutes after the cheese melts. For more layering and timing ideas, review similar slow-cooker methods like this set-it-and-forget-it recipe that emphasizes staging ingredients.
Best ways to enjoy it
- Serve with a crisp green salad or steamed broccoli to cut the richness.
- Spoon onto a platter with roasted cabbage or a side of sautéed green beans.
- For brunch-style serving, top portions with a fried egg and extra chives.
- Pair drinks: a light lager, a crisp apple cider, or a dry Riesling balance the creamy sauce.
Presentation tip: spoon onto warm plates and sprinkle fresh chives and freshly ground black pepper for contrast.
Storage and reheating tips
Refrigeration: Cool leftovers to room temperature, then store in an airtight container for up to 3–4 days. Reheat gently in a covered skillet over low heat or in a 325°F oven until warmed through to preserve texture.
Freezing: Assemble and cook fully, cool completely, then freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating. Alternatively, you can freeze before cooking — add an extra 30–60 minutes to the cook time from frozen.
Food safety: Never leave cooked food at room temperature for more than 2 hours. Reheat leftovers to an internal temperature of 165°F (74°C).
Pro chef tips
- Brown the kielbasa briefly in a skillet before layering for a deeper, smoky flavor and slightly firmer texture. This step is optional but adds dimension.
- Use frozen pierogis straight from the bag; no thawing needed. Thawed pierogis can become mushy.
- Keep the sauce balanced — if you like tang, add a teaspoon of Dijon or a squeeze of lemon to the sauce.
- Don’t overfill the slow cooker; leave about an inch of headroom so heat circulates.
- Stir minimally after you add the sauce to avoid breaking pierogis apart.
Creative twists
- Vegetarian version: swap kielbasa for sautéed mushrooms, smoked tofu, or crumbled tempeh and use a mushroom-free cream soup if needed.
- Spicy kick: use spicy kielbasa or stir in 1/2 teaspoon smoked paprika and a dash of cayenne.
- Sauerkraut swap: layer sauerkraut in for a tangy, Eastern-European twist.
- Cheese variations: try smoked gouda, Monterey Jack, or a blend of cheddar and Gruyère.
- One-pan bake: finish the cooked mixture under the broiler for a crisp, gratin-style top.
FAQ
Q: How long does total prep and cook time take?
A: Prep is about 10–15 minutes. Cook on LOW for 6–8 hours or HIGH for 3–4 hours. Factor in a few minutes more if you want to broil the top.
Q: Can I use fresh (not frozen) pierogis?
A: Yes, but reduce the cook time and watch closely — fresh pierogis heat faster and can fall apart if overcooked. Add them in during the last 2 hours on LOW or 1 hour on HIGH.
Q: Is it freezer-friendly?
A: Yes. Cooked and cooled portions freeze well up to 2 months. Thaw overnight in the fridge before reheating.
Q: Can I make this dairy-free?
A: Substitute dairy-free sour cream and cheese alternatives and use a dairy-free cream soup. Texture and richness will differ but it’s doable.
Q: My slow cooker runs hot — any adjustments?
A: Use the lower end of the time range and check at the earlier time point. If it looks very saucy, you can remove the lid for the final 30 minutes to thicken.
Conclusion
This slow cooker pierogi and kielbasa bake is a comforting, low-effort meal that’s perfect for busy nights and feeding a crowd. For more inspiration on slow-cooker pierogi casseroles and similar comfort bakes, see a close variation at Crock Pot Pierogi and Kielbasa Casserole – The Country Cook and another take on the casserole format at Crockpot Pierogi Casserole with Kielbasa – That Oven Feelin.
Slow Cooker Pierogi and Kielbasa Bake
Ingredients
Main Ingredients
- 1 package frozen pierogis (cheese or potato-filled work best) No thawing needed.
- 1 pound kielbasa, sliced into 1/4-inch rounds Can brown in a skillet for added flavor.
- 1 can cream of mushroom soup Or use cream of chicken soup for a milder flavor.
- 1 cup sour cream For a lighter version, swap half for Greek yogurt.
- 1 cup shredded cheddar cheese Plus extra for topping.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- to taste salt and pepper
- chopped chives for garnish
Instructions
Preparation
- Spray the inside of a 6-quart slow cooker with nonstick spray.
- Place half the frozen pierogis in the bottom of the slow cooker. Top with half the sliced kielbasa.
- Repeat a second layer with the remaining pierogis and kielbasa.
- In a bowl, stir together the cream of mushroom soup, sour cream, chopped onion, minced garlic, salt, and pepper until smooth.
- Pour the sauce evenly over the pierogi and kielbasa layers. Gently stir once or twice to distribute the sauce.
Cooking
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours.
- In the last 10–15 minutes of cooking, sprinkle shredded cheddar cheese over the top.
- Replace the lid until the cheese melts.
- Garnish with chopped chives and serve warm.
