Crock Pot Pierogi Kielbasa (Printable Version)
Tender pierogi layered with kielbasa in a creamy sauce, slowly cooked to bubbly perfection.
# 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
# How To Make It:
01 - Coat the inside of the Crock Pot with non-stick spray or a small amount of butter to prevent sticking.
02 - Arrange half the frozen pierogi in the bottom of the slow cooker, then top with half of the sliced kielbasa and half of the sliced onions.
03 - Repeat with remaining pierogi, kielbasa, and onions to create a complete second layer.
04 - In a mixing bowl, combine sour cream, melted butter, cream cheese, garlic, black pepper, salt, and smoked paprika. Whisk until completely smooth and well incorporated.
05 - Pour the creamy mixture evenly over the layered ingredients, then sprinkle shredded cheddar cheese across the top.
06 - Cover and cook on low heat for 4 hours, until pierogi are tender and the casserole is bubbling throughout.
07 - Sprinkle fresh chopped chives over the top before serving, if desired.
# Expert Advice:
01 -
- The slow cooker does all the work while you go about your day
- Every bite delivers that perfect combination of smoky, creamy, and comforting flavors
02 -
- Frozen pierogi go directly into the slow cooker, thawing them first will make them fall apart
- Resist the urge to peek too often, every time you lift the lid you add 15 minutes to the cooking time
03 -
- Use a slow cooker liner for cleanup that takes literally seconds
- Let the casserole rest for 10 minutes before serving so it sets up nicely