Crock Pot Pierogi with Kielbasa (Printable Version)
Layers of pillowy pierogi, smoky kielbasa, and three cheeses simmer in a creamy seasoned sauce for the ultimate comforting meal.
# What You'll Need:
→ Meats
01 - 1 lb kielbasa sausage, sliced into 1/2 inch rounds
→ Dairy
02 - 1 cup sour cream
03 - 1 cup shredded cheddar cheese
04 - 1/2 cup cream cheese, cubed
05 - 1/4 cup unsalted butter, melted
→ Pasta
06 - 2 lbs frozen potato and cheese pierogi
→ Vegetables
07 - 1 medium onion, thinly sliced
08 - 2 cloves garlic, minced
09 - 2 tablespoons fresh chives, chopped (optional, for garnish)
→ Spices & Seasonings
10 - 1 teaspoon black pepper
11 - 1/2 teaspoon salt
12 - 1/2 teaspoon smoked paprika
# Directions:
01 - Coat the inside of the Crock Pot with non-stick spray or a small amount of butter to prevent sticking.
02 - Layer half the frozen pierogi in the bottom of the Crock Pot, then top with half of the sliced kielbasa and half of the sliced onions.
03 - Repeat with the remaining pierogi, kielbasa, and onions to create a second complete layer.
04 - In a mixing bowl, combine sour cream, melted butter, cream cheese, garlic, black pepper, salt, and smoked paprika. Stir until completely smooth and well incorporated.
05 - Pour the creamy mixture evenly over the layered ingredients in the Crock Pot, then sprinkle the shredded cheddar cheese on top.
06 - Cover and cook on low for 4 hours, or until the pierogi are tender and the casserole is bubbly throughout.
07 - Garnish with fresh chives before serving, if desired. Serve hot directly from the slow cooker.
# Expert Tips:
01 -
- The pierogi become impossibly tender while holding their shape, creating the most satisfying texture contrast with the crispy-edged kielbasa
- Everything happens in one pot with zero pre-cooking required, making busy weeknights feel like you put in way more effort than you actually did
02 -
- Resist the temptation to lift the lid during cooking because every time you do, you add 15-20 minutes to the cooking time and let precious heat escape
- The sauce will look thin at first but thickens beautifully as the starch from the pierogi releases into the liquid during slow cooking
03 -
- Spray your slow cooker insert more generously than you think necessary because the cheese creates serious sticking issues
- Let the casserole rest for 10 minutes before serving so the sauce has time to set slightly and makes serving much easier