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Crockpot Pierogi Casserole with Kielbasa

Crockpot pierogi casserole with kielbasa cooks frozen potato-and-cheese pierogies and sliced kielbasa in a 6-quart slow cooker. Cream cheese and sharp cheddar melt into a creamy sauce for a hearty, hands-off dinner.
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Prep Time 5 minutes
Cook Time 4 hours 20 minutes
Total Time 4 hours 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Polish-American
Calories: 775
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp nonstick cooking spray
  • 2 package (16 oz) frozen potato-and-cheese pierogies
  • 1 package (14 oz) fully cooked kielbasa sliced into 1/4-inch rounds
  • 1.5 cups low-sodium chicken broth
  • 1 package (8 oz) cream cheese softened and cut into cubes
  • 1 cup shredded sharp cheddar cheese

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Lightly coat the inside of a 6-quart slow cooker with nonstick cooking spray.
  2. Add the frozen pierogies and sliced kielbasa to the slow cooker.
  3. Pour the chicken broth evenly over them.
  4. Cover and cook on LOW for 3 to 4 hours or HIGH for 2 to 2 1/2 hours, until the pierogies are tender and the center is at least 165°F.
  5. Stir in the cream cheese and cheddar.
  6. Cover and cook on HIGH for 15 to 20 minutes, until the cheeses have melted.
  7. Stir until the sauce is creamy.

Notes

For the creamiest sauce, stir well after the cheeses melt. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cream cheese sauce may separate. For a lactose-free option, use lactose-free cream cheese and cheddar.