Slow Cooker Pierogies and Kielbasa

This Slow Cooker Pierogies and Kielbasa bake is a total crowd-pleaser that takes less than 5 minutes to dump into the pot. As it cooks low and slow, the smoked kielbasa renders its savory juices directly into the frozen pierogies, while cream cheese and chicken broth melt into a velvety, rich onion sauce.

The 5 Core Ingredients

1. Smoked Kielbasa or Polish Sausage (1 lb) – Sliced into ½-inch rounds.
2. Frozen Potato & Cheese Pierogies (1 box / 16 oz) – Dumped straight from the freezer (no thawing or boiling needed).
3. Cream Cheese (1 block / 8 oz, cubed) – Melts into the broth to form a thick, luscious sauce.
4. Chicken Broth (1 cup) – Provides liquid to steam the pierogies tender without making them soggy.
5. Shredded Cheddar Cheese (1 cup) – Melted over the top at the end for a bubbly finish.

(Pantry staple note: ½ teaspoon garlic powder, salt, and black pepper to taste).

Step-by-Step Instructions

1. Dump the Base: Place the sliced kielbasa and frozen pierogies directly into the bottom of a 4- to 6-quart slow cooker.
2. Add Liquid & Cream Cheese: Pour the chicken broth over the top. Scatter the cubed cream cheese and garlic powder evenly across the pierogies and sausage.
3. Slow Cook: Cover and cook on LOW for 3 to 4 hours (or HIGH for 2 hours) until the pierogies are plump and tender and the cream cheese is fully melted.
4. Stir & Cheese: Gently stir the ingredients to blend the melted cream cheese and pan juices into a smooth sauce. Top with the shredded cheddar cheese.
5. Melt & Serve: Cover for an additional 5 to 10 minutes until the cheddar is completely melted and bubbly. Serve hot!

Pro Tips & Variations

• Add Sautéed Onions: For authentic Polish flavor, toss in 1 thinly sliced yellow onion at the start.
• Keep Them Whole: Stir gently when mixing the cream cheese sauce at the end so the soft pierogies don’t burst open.