Crock Pot Pierogi with Kielbasa (Printable)
Tender pierogi layered with kielbasa and cheese in a creamy sauce, slow-cooked to bubbly perfection.
# What You 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
→ 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 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 slow cooker, then sprinkle the shredded cheddar cheese across the top.
06 - Cover and cook on low heat for 4 hours, or until the pierogi are tender and the casserole is bubbly throughout.
07 - Sprinkle fresh chives over the top before serving, if desired.
# Expert Suggestions:
01 -
- The slow cooker transforms frozen pierogi into tender, pillowy perfection while the flavors meld together beautifully
- It is an absolute crowd pleaser that feels fancy enough for company but easy enough for a Tuesday night
02 -
- I learned the hard way that high heat makes the pierogi fall apart, so stick with low and slow for the best texture
- Every slow cooker runs differently, so start checking at the 3.5 hour mark the first time you make this
03 -
- Spray your ladle or spoon with cooking spray before serving, otherwise the cheesy sauce will stick like crazy
- If you want to get fancy, mix some shredded parmesan into the cheddar for an extra savory kick