Crockpot Pierogi Casserole with Kielbasa
This comforting slow-cooker casserole features layers of frozen cheddar pierogies and smoky turkey kielbasa in a creamy broth, making it a hassle-free weeknight dinner ideal for busy families.
Ingredients
Main Ingredients
- 1 bag Frozen cheddar pierogies (12–16 oz) For a standard 4–6 qt crockpot.
- 1 lb turkey kielbasa, sliced into 1/4–1/2-inch rounds
- 2 cups Creamy chicken broth Or see substitution notes for alternatives.
- 1–2 cups Shredded cheddar cheese Reserve 1 cup for the final 30 minutes.
- 1 medium Onion, thinly sliced Optional.
- 2 cloves Garlic, minced Optional.
- to taste Salt and freshly ground black pepper
Instructions
Preparation
- Spray the inside of a 4–6 qt crockpot lightly with nonstick spray or brush with a touch of oil.
- Spread a single layer of frozen cheddar pierogies in the bottom of the crockpot. Don’t overcrowd — overlap slightly if needed.
- Scatter the sliced turkey kielbasa over the pierogies. Add the optional sliced onion and minced garlic on top.
- Pour the creamy chicken broth evenly over the pierogies and turkey kielbasa. Season with salt and black pepper.
Cooking
- Cover and cook on LOW for 6–8 hours until the pierogies are warmed through and tender.
- About 30 minutes before serving, sprinkle shredded cheddar evenly over the top and replace the lid until the cheese is melted and glossy.
- Serve hot straight from the crockpot.
Notes
Keep the lid on during cooking as much as possible to maintain temperature. For a slightly crispy top, transfer portions to an oven-safe dish and broil for 2–4 minutes after cheese melts.