Crockpot Pierogi Casserole with Kielbasa
Discover the delicious simplicity of this comforting dish, featuring cheddar pierogies, creamy chicken broth, savory kielbasa, and melted cheddar cheese. Perfectly slow-cooked, this hearty, flavor-packed meal is sure to become a family favorite!
Servings: 4
Calories: 600kcal
Ingredients
- 3 packages frozen cheddar pierogies such as Mrs. T’s
- 4 cups chicken broth divided
- 1 8-ounce block cream cheese
- 1 cup shredded cheddar cheese plus extra for topping
- 1 pound kielbasa sliced
- Salt and pepper to taste
Instructions
Combine Ingredients in Crockpot
- In a 4- to 6-quart crockpot, add 3 cups of chicken broth, frozen pierogies, sliced kielbasa, and 1 cup of shredded cheddar cheese.
- Stir to evenly distribute the ingredients.
Cook the Casserole
- Set the crockpot to cook on HIGH for 3-4 hours or on LOW for 6 hours.
- This slow cooking process allows the flavors to develop fully.
- Prepare Cream Cheese Mixture (30 minutes before serving)
- Warm the cream cheese with the remaining 1 cup of chicken broth in the microwave or on the stovetop.
- Whisk until smooth and creamy.
Final Assembly
- Pour the cream cheese mixture into the crockpot and stir well to combine.
- Sprinkle additional shredded cheddar cheese over the top.
- Cover and cook on LOW for an additional 30 minutes, until the cheese melts and the flavors blend.
Serve & Enjoy
- Serve the casserole hot, garnished with sliced green onions, if desired.
- Enjoy this rich and creamy dish with a side of steamed vegetables or a fresh green salad.
Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of chicken broth to refresh the sauce.
Add More Flavor: For extra smokiness, lightly brown the sliced kielbasa in a skillet before adding it to the crockpot.
Cheese Variation: Swap cheddar for Monterey Jack, Colby, or a sharp white cheddar for a different flavor profile.