Slow Cooker Kielbasa & Pierogies

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Slow Cooker Kielbasa & Pierogies

This recipe is the ultimate “set it and forget it” comfort food. By slow-cooking the frozen pierogies with kielbasa and a creamy sauce, the dumplings absorb all the smoky flavor of the meat while staying tender.

  • Prep time: 10 minutes

  • Cook time: 3–4 hours (Low) or 1.5–2 hours (High)

  • Servings: 6 people

Ingredients

  • 1 lb (16 oz) Kielbasa or Smoked Sausage, sliced into rounds.

  • 1 box (approx. 16–24 oz) Frozen Pierogies (Potato and Onion or Cheese flavors work best).

  • 4 cups Chicken Broth.

  • 8 oz Cream Cheese, cubed and softened.

  • 1 cup Shredded Cheddar Cheese.

  • Optional: Fresh chives or green onions for garnish.

Instructions

  1. Layer: Place the sliced kielbasa and frozen pierogies into the slow cooker.

  2. Add Liquid: Pour the chicken broth over the top.

  3. Add Cream: Spread the cubed cream cheese evenly over the pierogies.

  4. Cook: Cover and cook on Low for 3–4 hours or High for 1.5–2 hours. Be careful not to overcook, or the pierogies may become too mushy.

  5. Finish: Stir gently to incorporate the melted cream cheese. Sprinkle the shredded cheddar on top and cover for 5 minutes until melted.

  6. Serve: Garnish with chives and serve immediately.

Notes & Tips

  • Don’t Thaw: Keep the pierogies frozen when you put them in; this helps them hold their shape during the cooking process.

  • Browning: For extra flavor, sear the kielbasa rounds in a skillet for 2 minutes per side before adding them to the slow cooker.

  • Vegetable Add-ins: Throw in some fresh spinach during the last 15 minutes of cooking for a pop of color and nutrition.

Nutritional Info (Per Serving)

Calories Total Fat Carbs Protein Sodium
485 32g 34g 18g 1,150mg

Benefits of This Recipe

  • Minimal Effort: Requires zero advanced culinary skills—if you can open a package, you can make this.

  • Budget-Friendly: Uses pantry staples and frozen items that are often on sale.

  • Kid-Approved: The mild, cheesy flavors are a hit with picky eaters.

Q&A

Q: Can I use different types of sausage?

A: Absolutely. Andouille works great if you want a spicy kick, or turkey kielbasa if you’re looking to cut down on fat.

Q: My sauce is too thin, what should I do?

A: If it’s too watery after stirring, leave the lid off for the last 20 minutes of cooking to let it reduce, or stir in an extra handful of shredded cheese.

Q: Can I make this in the oven instead?

A: Yes! Toss everything in a 9×13 baking dish (reduce broth to 2 cups) and bake covered at 375°F (190°C) for 30–40 minutes.

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