Slow Cooker Creamy Pierogi & Sausage Bake

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Slow Cooker Creamy Pierogi & Sausage Bake

  • Prep time: 10 minutes

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

  • Servings: 6 people

Ingredients

  • 1 box (approx. 16 oz) frozen pierogies: Potato and cheese or potato and onion work best.

  • 1 lb Smoked Sausage or Kielbasa: Sliced into 1/2-inch rounds.

  • 1 can (10.5 oz) Condensed Cream of Chicken soup: (Cream of Mushroom or Celery also works).

  • 1/2 cup Chicken broth: To thin the sauce slightly.

  • 8 oz Cream cheese: Cubed and softened.

  • 2 cups Shredded Cheddar cheese: Divided.

  • 1/2 tsp Garlic powder

  • 1/2 tsp Onion powder

  • Black pepper to taste (the sausage and soup usually provide enough salt).

  • Optional: Fresh chives or green onions for garnish.

Instructions

  1. Layer the Base: Lightly grease your slow cooker. Place the frozen pierogies and sliced sausage into the pot.

  2. Mix the Sauce: In a medium bowl, whisk together the cream of chicken soup, chicken broth, garlic powder, onion powder, and pepper.

  3. Combine: Pour the liquid mixture over the pierogies and sausage. Stir gently to coat.

  4. Add Cheeses: Drop the cubes of cream cheese evenly over the top and sprinkle 1 cup of the shredded cheddar.

  5. Slow Cook: Cover and cook on Low for 3 to 4 hours (or High for 1.5 to 2 hours). Avoid overcooking, or the pierogies may become too soft.

  6. The Finish: About 15 minutes before serving, stir the mixture gently to incorporate the melted cream cheese. Top with the remaining 1 cup of cheddar cheese, cover, and let it melt.

  7. Serve: Garnish with green onions or chives and serve hot.

Chef’s Tips & Notes

  • Don’t Thaw: Keep the pierogies frozen! If you thaw them first, they will turn into mush during the slow cooking process.

  • Crispy Finish: If you prefer a bit of texture, you can quickly brown the sausage slices in a skillet before adding them to the slow cooker.

  • Vegetable Add-ins: Stir in some fresh baby spinach at the very end or add a bag of frozen peas/carrots during the last hour of cooking for some color and nutrients.

Nutritional Info (Per Serving)

Approximate values based on standard ingredients:

Calories Total Fat Carbs Protein Sodium
540 kcal 38g 32g 22g 1,250mg

The Benefits

  • Low Effort, High Reward: Since it uses frozen and canned staples, it’s a perfect “pantry meal” for busy weeknights.

  • Crowd Pleaser: It combines the salty, savory notes of smoked meat with the creamy, kid-friendly texture of cheesy pasta.

  • Versatile: You can easily swap the sausage for turkey sausage or use different pierogi fillings (like jalapeño or bacon) to change the flavor profile.

Common Q&A

Q: Can I make this in the oven instead?

A: Absolutely. Place everything in a 9×13 baking dish, cover with foil, and bake at 350°F (175°C) for about 30–40 minutes until bubbly.

Q: Why is my sauce too thick?

A: Different brands of pierogies release different amounts of starch. If it looks too thick after stirring, splash in another 1/4 cup of milk or broth.

Q: Can I use fresh pierogies?

A: If using fresh (refrigerated) pierogies, reduce the cook time significantly. On Low, they should be ready in about 1 to 1.5 hours.

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