Can I use fresh pierogies instead of frozen ones?

Yes, fresh pierogies can be used, but they may cook faster than frozen ones. Reduce the cooking time slightly and check for doneness earlier to avoid them becoming too soft.

What can I substitute for kielbasa?

If you prefer a different protein, try smoked sausage, turkey sausage, or even cooked shredded chicken. For a vegetarian option, plant-based sausages work well too.

How do I prevent the sauce from becoming too thick?

If the sauce thickens too much after cooking, add a splash of warm milk or extra chicken broth and stir until you reach the desired consistency.

Can I make this recipe ahead of time?

Yes! You can assemble the ingredients in the crockpot the night before and store it in the fridge. When ready to cook, simply set it in the slow cooker and follow the cooking instructions.

Crockpot Pierogi Casserole with Kielbasa

Name: Crockpot Pierogi Casserole with Kielbasa
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: American
Ingredients: 3 packages (about 36) frozen cheddar pierogies; 4 cups chicken broth, divided; 1 lb kielbasa, sliced into rounds; 1 block (8 oz) cream cheese, softened; 2 cups shredded cheddar cheese, divided; Salt and pepper to taste

Ingredients

Scale

3 packages (about 36) frozen cheddar pierogies
4 cups chicken broth, divided
1 lb kielbasa, sliced into rounds
1 block (8 oz) cream cheese, softened
2 cups shredded cheddar cheese, divided
Salt and pepper to taste

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Instructions

Pour the broth into the crockpot: Add three cups of chicken broth to a 4-6 quart crockpot, ensuring the liquid evenly covers the bottom.
Layer the main ingredients: Place the frozen pierogies in an even layer, followed by the sliced kielbasa. Sprinkle one cup of shredded cheddar cheese over the top.
Start slow cooking: Cover the crockpot and set it to cook on high for 3-4 hours or low for 6 hours. This will allow the flavors to blend while the pierogies absorb the broth.
Prepare the cream cheese sauce: About 30 minutes before serving, warm the cream cheese with the remaining one cup of chicken broth in a microwave or on the stovetop until smooth. Whisk until fully combined.
Combine everything: Stir the cream cheese mixture into the crockpot, ensuring all ingredients are evenly coated. Sprinkle the remaining cup of cheddar cheese over the top. Cover and let cook on low for another 30 minutes until the cheese melts completely.
Serve and enjoy: Dish up the casserole hot, optionally garnishing with chopped green onions or fresh parsley for a burst of color and flavor.

Notes

If the sauce is too thick after cooking, add a bit more warm broth or milk and stir.
For a crispy topping, transfer the cooked casserole to an oven-safe dish and broil for 2-3 minutes.
Customize the recipe by adding vegetables like spinach, bell peppers, or caramelized onions.
This dish pairs well with a fresh salad or roasted vegetables to balance its richness.

Author: Ashely
Prep Time: 10 minutes
Cook Time: 6 hours
Category: Main Course
Method: Slow Cooker
Cuisine: American, Polish

Nutrition

Serving Size: 1 portion
Calories: 520 kcal
Sugar: 3g
Sodium: 1280mg
Fat: 34g
Saturated Fat: 16g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 22g
Cholesterol: 85mg