Slow cookers make dinner feel almost effortless, and this crockpot pierogi casserole with kielbasa proves it. Pillowy pierogies soak up buttery onion goodness while smoked kielbasa turns golden and crisp — the kind of hearty meal that earns repeat requests on chilly nights.
Table of contents
Crockpot Pierogi Casserole with Kielbasa
Course: MainCuisine: AmericanDifficulty: Easy4
10
minutes3
hours190
minutes600
kcal3
hours10
minutesTender pierogies, smoky kielbasa, and sweet onions simmer together in butter for a set-and-forget comfort casserole.
Ingredients
1 lb kielbasa sausage, sliced
1 stick unsalted butter, divided
1 large yellow onion, thinly sliced
1 pkg frozen pierogies (about 16)
1 tbsp minced garlic
Salt, to taste
Black pepper, to taste
Sour cream, for serving
Directions
- Brown kielbasa in a skillet over medium heat, about 3–4 minutes per side.
- Transfer kielbasa to a 4–6 qt slow cooker.
- Melt ½ stick butter in the same skillet; sauté onions until lightly golden, 5–6 minutes.
- Layer onions over kielbasa in the cooker.
- Dot pierogies with remaining butter, then add to cooker.
- Sprinkle garlic, salt, and pepper over everything; stir gently.
- Cover and cook on LOW for 3 hours, until pierogies are tender and heated through.
- Stir once, plate hot, and top with sour cream.
Notes
- Swap pierogies with your favorite fillings. For extra richness, stir in ½ cup shredded cheddar during the last 10 minutes.
What You’ll Need
Gather these staples and a couple of trusty tools before you start:
- 1 lb sliced kielbasa sausage
- 1 stick unsalted butter (divided)
- 1 large yellow onion, thinly sliced
- 1 package frozen pierogies (potato-cheddar works great)
- 1 tablespoon minced garlic
- Salt and black pepper
- Sour cream for serving
- Large skillet for browning
- 4–6 qt slow cooker
- Wooden spoon or heat-safe spatula
Detailed Cooking Instructions
Time needed: 3 hours and 10 minutes
Hands-off crockpot pierogi casserole packed with smoky kielbasa, sweet onions, and buttery goodness.
- Brown kielbasa
Sear sliced kielbasa in a skillet over medium heat until edges crisp, about 4 minutes.
- Layer in cooker
Move kielbasa to slow cooker; top with sautéed onions cooked in half the butter.
- Add pierogies
Dot pierogies with remaining butter, add to cooker, and sprinkle garlic, salt, and pepper.
- Slow cook
Cover and cook on LOW 3 hours, stirring halfway, until pierogies are tender and heated through.
- Serve
Spoon into bowls and crown each serving with a dollop of sour cream.
Tips & Tricks
- Need a creamier texture? Stir ½ cup sour cream into the crockpot during the last 15 minutes for a silky sauce.
- Swap pierogi fillings: potato-cheddar is classic, but mushroom or sauerkraut pierogies add a tangy twist.
- Short on time? Use pre-browned smoked beef sausage; skip the skillet step and go straight to the slow cooker.
- Leftovers reheat well in a skillet with a splash of broth — perfect for “easy crockpot pierogi casserole” lunches.
- Make ahead: assemble everything the night before, refrigerate, then start the slow cooker in the morning for fuss-free dinner.
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Frequently Asked Questions
Yes. Frozen pierogies soften nicely on LOW heat when covered with butter and a bit of moisture from the onions and kielbasa.
In the Don’t Starve game you combine meat, vegetable, and egg in the crock pot. In real life, follow the recipe above for tender pierogies and smoky sausage.
Layer browned kielbasa, sautéed onions, and frozen pierogies in a slow cooker, add butter and seasonings, then cook on LOW for 3 hours.
Smoked kielbasa is traditional, but beef polish sausage, ham cubes, or shredded rotisserie chicken also match the buttery pierogies.
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