No photo description available.

Crockpot Pierogi and Kielbasa Bake

When you want a hearty dinner that feels like pure comfort food without spending hours in the kitchen, this Crockpot Pierogi and Kielbasa Bake is an easy choice. Tender potato-and-cheese pierogi, smoky slices of kielbasa, sweet onions, and a creamy, cheesy sauce slowly come together in the crockpot to create a filling meal the whole family can enjoy.

The best part is how little hands-on work this recipe requires. After a few minutes of preparation, the slow cooker does most of the cooking for you. It is especially convenient on busy evenings when you want something warm and satisfying waiting for you at dinner time.

Why You’ll Love This Recipe

This recipe combines several simple ingredients into a comforting one-pot meal.

Minimal preparation: Most of the work is simply slicing, measuring, and layering.
Rich and creamy: A combination of cream-based sauce and melted cheese coats the pierogi beautifully.
Smoky and savory: Kielbasa adds a deliciously seasoned, meaty flavor.
Family-friendly: Potato and cheese pierogi pair naturally with mild sausage and creamy sauce.
Perfect for busy days: Let the crockpot handle the cooking while you take care of everything else.

Ingredients

For the Crockpot

1 package (about 16 ounces) frozen potato and cheese pierogi
12 ounces kielbasa, sliced into rounds
1 small yellow onion, thinly sliced
2 cloves garlic, minced
1 can (10.5 ounces) condensed cream of mushroom soup
1 cup sour cream
½ cup chicken broth
1 cup shredded cheddar cheese
½ teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon black pepper
¼ teaspoon salt, or to taste
1 tablespoon butter

For Garnishing

2 tablespoons chopped fresh parsley or green onions
Additional shredded cheddar cheese, if desired
A spoonful of sour cream for serving, optional

How to Make Crockpot Pierogi and Kielbasa Bake

Step 1: Prepare the Ingredients

Start by slicing the kielbasa into bite-sized rounds. Thinly slice the onion and mince the garlic.

There is no need to thaw the frozen pierogi first. Using them straight from the freezer helps them maintain their shape while cooking.

Set all the ingredients close to your slow cooker so they are ready to layer.

Step 2: Make the Creamy Sauce

In a medium bowl, combine the condensed cream of mushroom soup, sour cream, chicken broth, smoked paprika, onion powder, black pepper, and salt.

Whisk everything together until the mixture is smooth and creamy.

The sauce should be thick but pourable. The broth helps loosen the condensed soup so that it can coat the pierogi as they cook.

Step 3: Prepare the Slow Cooker

Lightly grease the inside of a 6-quart slow cooker with the tablespoon of butter.

Spread a small amount of the creamy sauce across the bottom. This creates a flavorful base and helps prevent the first layer of pierogi from sticking.

Step 4: Layer the Pierogi and Kielbasa

Place approximately half of the frozen pierogi into the bottom of the crockpot.

Scatter half of the sliced kielbasa and half of the sliced onion over the pierogi. Add half of the minced garlic as well.

Pour approximately half of the creamy sauce over this layer.

Repeat with the remaining pierogi, kielbasa, onion, garlic, and sauce.

Try to distribute the ingredients relatively evenly rather than packing everything into one area. This allows the sauce and seasonings to reach all of the layers.