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A close-up, overhead shot of the finished Crockpot Pierogi Casserole inside a black ceramic slow cooker insert. The casserole is topped with a thick layer of melted yellow cheddar and white mozzarella cheese, browned kielbasa, and a garnish of green scallions and parsley.

The Ultimate Crockpot Pierogi Casserole with Kielbasa and Gooey Cheese

This Crockpot Pierogi Casserole is the ultimate comfort food with plump pierogies, smoky kielbasa, caramelized onions, and a gooey two-cheese blend. An easy, delicious, and satisfying slow cooker dinner for any night of the week.
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Prep Time 15 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Polish-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Olive Oil
  • 14 ounces Smoked Kielbasa Sausage (400g), cut into 1/2-inch diagonal slices
  • 2 tbsp Unsalted Butter (30g)
  • 2 Large Yellow Onions thinly sliced
  • 32 ounces Frozen Potato & Cheese Pierogies (900g), two 16oz bags
  • 8 ounces Cream Cheese (225g), softened
  • 1 cup Chicken Broth (240ml)
  • 1 tsp Garlic Powder
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 2 cups Shredded Sharp Cheddar Cheese (225g), divided
  • 1 cup Shredded Mozzarella Cheese (115g), divided
  • 1/2 cup Thinly Sliced Green Scallions (50g), for garnish
  • 1 tsp Dried Parsley Flakes for garnish

Equipment

  • 1 6-quart slow cooker
  • 1 Large Skillet

Instructions
 

  1. Heat olive oil in a large skillet over medium-high heat. Add kielbasa slices and sear for 2-3 minutes per side until deeply browned. Transfer to the bottom of a 6-quart slow cooker.
  2. Reduce skillet heat to medium, add butter, then add the sliced onions. Cook, stirring occasionally, for 10-12 minutes until glossy, soft, and golden-brown.
  3. In a medium bowl, whisk together the softened cream cheese, chicken broth, garlic powder, salt, and pepper until smooth.
  4. Scatter the caramelized onions over the kielbasa in the slow cooker. Top with the frozen pierogies. Pour the cream cheese sauce evenly over everything.
  5. Sprinkle with 1 cup of cheddar and 1/2 cup of mozzarella. Stir gently to combine. Cover and cook on LOW for 4 hours or HIGH for 2 hours.
  6. Sprinkle the remaining cheese over the top, cover, and cook for another 10-15 minutes until the cheese is gooey and melted. Top with sliced scallions and dried parsley before serving.

Notes

Shred Your Own Cheese: For the best, gooiest melt, shred blocks of cheddar and mozzarella yourself.
Don't Skip the Sear: Browning the kielbasa first is critical for developing a deep, smoky flavor.
Low and Slow is Best: Cooking on low allows flavors to meld perfectly and keeps the pierogies tender.
Use Full-Fat Cream Cheese: This ensures the richest, creamiest sauce that won't turn watery.
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