Crock Pot Pierogi Kielbasa (Printable)
Tender pierogi layered with smoky kielbasa and melted cheese in a rich creamy sauce, slow-cooked to comforting perfection.
# What goes in:
→ Meats
01 - 1 lb kielbasa sausage, sliced into 1/2 inch rounds
→ Dairy
02 - 1 cup sour cream
03 - 1 cup shredded cheddar cheese
04 - 1/2 cup cream cheese, cubed
05 - 1/4 cup unsalted butter, melted
→ Pasta
06 - 2 lbs frozen potato and cheese pierogi
→ Vegetables
07 - 1 medium onion, thinly sliced
08 - 2 cloves garlic, minced
09 - 2 tablespoons fresh chives, chopped
→ Spices & Seasonings
10 - 1 teaspoon black pepper
11 - 1/2 teaspoon salt
12 - 1/2 teaspoon smoked paprika
# Directions:
01 - Coat the inside of the Crock Pot with non-stick spray or a small amount of butter to prevent sticking.
02 - Layer half the frozen pierogi in the bottom of the Crock Pot, followed by half of the sliced kielbasa and half of the sliced onions.
03 - Repeat with the remaining pierogi, kielbasa, and onions to create a second complete layer.
04 - In a mixing bowl, combine sour cream, melted butter, cream cheese, garlic, black pepper, salt, and smoked paprika. Stir until completely smooth and well incorporated.
05 - Pour the creamy mixture evenly over the layered ingredients in the Crock Pot, then sprinkle the shredded cheddar cheese across the top.
06 - Cover and cook on low heat for 4 hours, or until the pierogi are tender and the casserole is bubbly throughout.
07 - Top with fresh chopped chives before serving, if desired.
# Expert Advice:
01 -
- Everything cooks in one pot so cleanup is basically nonexistent
- The pierogi become impossibly tender while still holding their shape
02 -
- Resist the urge to lift the lid during cooking every peek adds 15 minutes to the cook time
- The casserole will look loose when you first check it but it sets up as it cools slightly
03 -
- Use a slow cooker liner if you want to skip the scrubbing entirely
- Let the casserole rest for 10 minutes before serving so it slices neatly