Crockpot Pierogi Casserole has been a family favorite for years. If you love quick and easy recipes packed with flavor, this will be one of your family favorites as well.
These pillowy crockpot pierogis are cooked in a flavorful cream sauce with tender, spicy kielbasa mixed in. What’s not to love about that?
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What You’ll Need for Crockpot Pierogi Casserole
Ingredients
Frozen Pierogis. These are the star of our dish, bringing comforting potato-filled dumplings into our casserole. They add substance and a satisfying, doughy texture without any prep work needed.
Chicken broth. Chicken broth adds a savory depth to the casserole, helping to infuse the pierogis with flavor as they slowly cook. It also provides the necessary liquid to keep everything moist in the crockpot.
Cream cheese. This ingredient is key in creating a rich, creamy sauce that envelops each pierogi. It not only adds a tangy note to the dish but also helps create a velvety, indulgent texture.
Cheddar cheese. Adding a delicious layer of sharpness, cheddar cheese complements the cream cheese and gives the casserole a beautifully melted topping. Its strong flavor stands up well to the other hearty ingredients, making it an integral part of the dish.
Kielbasa. Kielbasa, a type of Polish sausage, adds a smoky and meaty dimension to the casserole, balancing out the creamy and cheesy elements. It’s a traditional pairing with pierogis and brings an authentic touch to this dish.
Salt & black pepper. These basic seasonings are crucial to enhance the natural flavors of the ingredients. Salt brings out the depth of flavors, while black pepper adds a touch of heat and complexity.
Sour cream. Sour cream adds a tangy freshness that cuts through the rich, cheesy layers. It’s a classic accompaniment to pierogis and brings a touch of brightness to this hearty dish.
Fresh parsley or green onions. Adding fresh parsley or green onions as a final touch before serving add to the visual appeal and the taste of this already-incredible dish. These garnishes provide a crisp flavor that complements the creaminess of the casserole, creating a delightful contrast.
Kitchen Gadgets
Hamilton Beach 5-quart slow cooker. This is the crockpot I own and LOVE. You can see it in all my slow cooker recipes. We have had it for years and it works fabulously! My only complaint is that it is not pink haha… I wonder if I can find one in pink!
Reynolds Crockpot Liners. If you have never used these before you will be amazed at how fantastic these little liners are. Place one in your crockpot before adding your ingredients. Once you’re finished, just lift out the liner and toss it. No fuss No mess! Genius creation!
What Makes This Recipes So Good
It’s super easy. This crockpot pierogi casserole is just that, it is a casserole, which makes it perfect for a quick meal for a number of reasons:
The creamy texture. This casserole dish has a creamy sauce that makes it utterly delicious. It’s the perfect comfort food for any time of the year.
Perfect for meal planning. Crockpot meals are perfect for busy families that are always on the go. Toss everything in your crockpot, set it, and forget it as they say. In just a few hours, you have a complete, hearty meal that will satisfy even the pickiest of eaters.
Easy to adjust for taste. You can change this easy casserole up any way that you like. If you are not a fan of kielbasa, or would just like to add something new to the dish, add in some fresh vegetables. Try this family-favorite recipe with different meat. Bacon, sausage, or chicken would be delicious in this dish. It is also a great place to use up some of your leftovers.
Round Two recipes are great for meal planning and reducing food waste.
Reheats well. Casseroles are perfect for reheating. And this crockpot pierogi casserole is not exception.
Making Crockpot Pierogi Casserole
Prep time: 5 minutes
Cook time: 4 hours
Total time: 4 hours, 5 minutes
Ingredients
- 3 16 oz. boxes Mrs. T’s Cheddar Pierogis
- 4 cups chicken broth (you can also use beef broth)
- 1 8 oz. block cream cheese
- 1 cup shredded cheddar cheese
- 1 pound sliced kielbasa, or other cooked meat
- Salt & pepper to taste
- Sour cream for serving
- Parsley or green onions, for serving
Instructions
- Combine all the ingredients (except for sour cream and herbs) in your crockpot. Cook on high 2 to 3 hours, or on low 4 to 6 hours.
- Serve with a dollop of sour cream and a sprinkle of parsley or green onions.
Pierogi Casserole Recipe Tips
Warm the cream cheese and chicken broth. Warm the cream cheese mixture together in a small saucepan just until the cream cheese is melted (or in a medium bowl in the microwave). Then combine the ingredients together in your crockpot.
Watch your liquid. If you’re not a fan of extra sauce in your casserole, reduce the amount of liquid by one cup.
Use larger pierogis. If you’re concerned about your pierogis breaking up, use larger (opposed to mini) pierogis.
Use sharp cheddar cheese. For a punch of flavor, use sharp cheddar cheese. The main contrast between sharp and mild cheddar cheese is the duration of aging, which affects the strength of flavor and texture.
Crockpot Pierogi Casserole with Kielbasa
Ingredients
- 48 oz boxes Mrs. T’s Cheddar Pierogies 3 16 oz boxes
- 4 cups chicken broth
- 8 oz cream cheese one block
- 1 cup shredded cheddar cheese
- 1 lbs kielbasa – sliced or other cooked meat mentioned above
- Salt & pepper to taste
- sour cream for serving
- green onions for garnish
Instructions
- Combine all the ingredients (except for sour cream and herbs) in your crockpot.
- Cook on high 2 to 3 hours, or on low 4 to 6 hours.
- Serve with a dollop of sour cream and a sprinkle of parsley or green onions.
Notes
Nutrition
What to Serve with Pierogi Casserole
Veggies. Serve a side of healthy and nutrient-dense veggies. Try our air fryer Brussels sprouts, Red Lobster stuffed mushrooms, or try an eggplant recipe.
Bread. Serve a hearty chunk of bread alongside this dish. Try Irish soda bread, Kings Hawaiian bread, or banana bread for a sweeter treat.
Salad. Veggies don’t have to come in the form of plain veggies, spice up your rotation with either this Mediterranean cucumber and tomato salad or this shaved Brussels sprout salad.
Dessert. Of course, you can’t not serve dessert! Try pairing this casserole with a Philadelphia cheesecake, a million dollar pie, or one of many microwave desserts.
Pierogi Casserole FAQs
Can I make Pierogi Casserole In The Oven?
Yes, you sure can. I suggest layering this casserole like you would with lasagna noodles. One layer of frozen pierogis, a layer of kielbasa, and a layer of sauce finished with a layer of cheese.
Continue layering until all of your ingredients have been used.
Then, in a baking dish, bake in a 350-degree oven for 30 – 45 minutes. Until the cheese is bubbly and the top is a light golden brown.
How Long Will The Leftovers Pierogis Last?
Store any leftovers in the refrigerator, covered for up to one week.
How do you store leftovers?
Let your casserole cool completely. Then, store in an airtight container, or covered with plastic wrap in your refrigerator.
How do I scale back this recipe?
this recipe will feed 6 to 8 people or 3 to 4 very hungry people! It makes a lot of food. You could reduce the recipe by using 2 boxes of pierogis, 2 – 3 cups broth, 1/2 cup shredded cheese, and 4 oz. cream cheese. adjust your add-ins to suit your taste. There really is no exact science here, it’s a recipe that was created on a whim with what we had on hand and this is what works well for our busy household.
Do you have to boil pierogis before baking?
For this recipe, you absolutely do not. You actually don’t want to either. If you boil them before cooking them they’ll be cooked twice, resulting in mushy pierogis.
Psst… When you’re done with this recipe, check out our list of top celebrity recipes. You know, because they’re just like us 😉
Have questions or suggestions about this crockpot pierogi casserole? Leave them in the comments below.
That’s it! I have to get a crockpot now. This looks soooooo good!
I can’t believe you don’t have a crock pot!! Add it to your list asap! 🙂
I see in your picture that you cubed the cream cheese and just put it in your crock pot. Instead of heating it first? Is that right?
You can do it either way. I like to throw it all in together. After a few reviews of lumpy cream cheese I changed the instructions to add in the melting part. It will help eliminate the clumpy cream cheese .. which I don’t mind that part 🙂
Never heard of or seen a recipe like this. Hubs likes polish sausage, is kielbasa like polish sausage? Looks like an easy and fun crock pot meal to make.
Yes definitely Sue! He would love it, and you would love how simple and easy it is to fix!
It’s the same thing Sue!
sausage is kielbasa in polish. so yes Sue!.. u should go to a polish store and buy a kielbasa there, it tastes WAY different than the one in a store in the package.. 🙂
Actually, we have polish sausage for christmas and it is nothing like kielbasa, more like italian sausage with different herbs. we get it from our local butcher who makes it fresh. It is not pre-cooked like kielbasa. But i would still swap out it in any recipe, either or on the meat! hope this is helpful.
Polish sausage and kielbasa are the same thing, except the kielbasa has been smoked, and the Polish sausage is fresh
Un smoked kielbasa is known as white kielbasa. Definitely getting kielbasa at a Polish Store is so much better. However there are many versions of flavor.
can you use sour cream instead of cream cheese ?
It won’t be as creamy as with cream cheese. But you could probably add it near the end of the cooking time. I have never personally used sour cream in the crock pot.
Stopping by from the Home Matters Linky party! This looks like a meal my husband would LOVE and I am always on the lookout for a great crockpot meal. Thanks for sharing!
Thanks so much for stopping by. I am a BIG fan of crockpot meals myself. The easier the better!
I love how simple this meal is. Simple is always a good thing for this woman. The fact that I can make it in a crockpot makes it even better. Thank you for sharing this dinner idea.
I would be lost with out my crockpot for sure. Even in the summer I use it to avoid heating up the house. And simple is for me!
I really like this dish! I would love for you to share this over at my new link party Making Memories Mondays going on now!
Cathy
Hi Cathy, Thanks so much for stopping by. I tried to make it over to the linky party, but was un able to link up. Signed up for your email reminder so I don’t miss out next week! Have a great week!
Sounds delicious!!! Pinning. 🙂 Thanks for sharing at the Home Matters Party.
Thank you for pinning ! I am confident you will love it! 🙂
I love crockpot recipes! Thanks for linking up to the Bloggers Brags Pinterest Party. I have pinned your post to the Bloggers Brags Pinterest Board.
Thank you so much for pinning! I would be lost without my crockpot for sure!
This looks delicious! Will this recipe work with three boxes of regular size pierogies?
It will totally work with the regular size. Using the mini’s is a personal preference. I like the bite size, and it doesn’t seem as doughy to me. Hope you are able to give this a try! You will love it. Thank you for stopping by.
Thanks! I’ll let you know how it turns out!
can you cook this on low for 7-8 hours instead of on high for 3-4 hrs?
I would keep an eye on it still even on low. It can turn from “pasta” to mush quickly. I can’t say from experience since I usually just make it on high, but I think it would be fine on low for that long unless you have a very high temp. crock pot. Please let me know how it worked out for you.
Did you try this on low 7-8 hours? Just wondering before I try it myself and have a mushy mess?
Hi Katie, I have not tried it on low yet. I think it should be ok as long as you don’t have a really high temp crock pot. Even when it gets a little mushy it doesn’t fall apart much and still tastes great. We have had it at work parties just on keep warm for hours. I would love to hear if it works out for you. Thank you for stopping by!
We don’t have that brand in perogy where I live in Canada. Can you give a weight measurement so I can use this recipe soon with the bags of perogies we get here? Thank you! It sounds delicious!
The box of the mini’s I have here are almost 13 ounces.
Do the pierogies need to be thawed?
Hi Sami! No they don’t need to be thawed. Just toss them right in .. Makes it even easier I think. I hope you enjoy! 🙂
When substituting bacon should it be cooked before adding?
Hi Barb, yes make sure it is cooked. I have even used the oscar mayer real bacon bits pieces in a pinch. Hope you enjoy!
Looks relish! How many pierogies would you say is in the recipe? Thanks!
Hi Serena, I don’t have a box on hand but i would guess 15-20 mini pierogis and probably 8-10 if using the full size. Thanks so much for stopping by, I hope you have a chance to give ita try.
Thanks for the response! I will be trying this recipe soon 🙂
it says to use 3 boxes you think that is only 15-20 of the mini’s? I am only asking because I have the bags of the minis and there were about 45 in the bag I would think 3 boxes would be about 60???
There is about 20 – 24 in the mini boxes. (7 servings of “about” 4 the box says) I think your bag will be fine to use in this recipe. The sauce just may not be as thick, which wouldn’t be so bad. It is a pretty thick recipe.
I only have one box of pierogis, should I just cut down the liquid?
i will be trying this recipe tonight, thanks for sharing.
This looks great. Can’t wait to try!
Do you put a lid on the crockpot?
Yes, for it to cook properly you do.
If making a larger Amount could a roaster be used instead of a crock pot
I have never used a roaster. But all you are basically doing is cooking the pierogi’s and the meat in the liquid. So I can’t see why it wouldn’t work. If you try it this way I would love to hear how it works. Have a great day!
Hi there! Trying this now and it has only been an hpur and i went to stir and all of the pierogi are mush, is this normal? I only used one box and 2 cups of chick broth
Oh no 🙁 I have never had this happen to me when I have made it. It is possible that your crockpot might be a high temperature one. Or mine is a lower temp. one. If you are willing to try it again, you could always warm the chicken broth and cream cheese on the stove to “melt” it first. I’m so sorry this happened. I hope it was edible and tasted good still.
Caileigh, sounds like you have too much liquid being absorbed since you altered the ingredient amounts maybe? Also, removing the lid during slow cooking screws up the cooking time and temperature since you’re releasing the heat that has built up.
This was amazing! And so easy to make. I paired it with my collard greens which have apple cider vinegar in them. The acidity went really well with the richness of the casserole and the ham-yness of the sausage. I’m def going to make this again!
Hi Gina! I’m so glad you liked it. Your collard greens sound wonderful! I will have to try them together next time. I have never made collard greens before. Thanks so much for stopping by.
hi! This is probably a silly question but this is my first time using my new crockpot. I am going to throw the pierogies in frozen but do I cook the sausage in a pan or throw it in the crockpot raw?
You can throw them in raw. They will cook in the crock pot. I believe the kielbasa is fully cooked already.
This sounds amazing… have you ever tried using Gluten Free pierogies?? I wonder if it would turn out the same??
Hi Stephanie! no, I have never used gluten free. I would love to hear how it comes out if you do try it with them.Thanks so much!
Is there any way to substitute the pierogi’s with another pasta…like penne?
the mini box says it has 28 pierogis in it. Do you really use 3 boxes? That seems like a ton of pierogi. Just checking before I make tonight.
Yes, we have made it a few times using 3 boxes. If you feel it is to much for your family you can always cut back a box and just decrease the chicken stock to maybe 3 cups that should work just fine.
Would you till cook the same amount of time if you reduce to two boxes?
yes, I would reduce the liquid a bit also
Anyone try it on low for 7-8 hours yet?
Hi Jen, I think as long as your crock pot isn’t a ridiculously high temperature one I would say it would be ok. I do suggest melting the cream cheese in the chicken broth before hand tho. I just picked up a few boxes today, and plan to make it after the weekend. I will experiment with the low temp.
What size crockpot did you use?
I believe mine is a 6 quart. But any size will work just fine.
Well we made it tonite and although it was very tasty is was very thick. I would cut back one box pirogues and keep broth at called for amount. May loosen it up a bit. This dinner would be great for a cold winter nite
Thanks so much for the feed back Loriann, We are making it this week so I will try it with 2 and see how I like it. Yes, I agree it is a bit thick. That is just how we have always made it. a little liquid would be good for dipping some bread too.
Can I use fresh kielbasa or should I boil it first ?
Hi Matt, the kielbasa is “precooked” so you can just throw it right in the crock pot. It will cook through with the casserole
4 or 8oz. block of cream cheese?
8 ounces . Thanks for letting me know.
I made this today. SOOOOOOO yummy. THANK YOU FOR THE RECIPE. My local store didn’t have the mini pieroges, or the cheese flavored ones so I used potato and onion flavored ones, the large ones. turned out fantastic.
Hi Pam! I’m so glad you were able to try it and liked it. We have used both and love it both ways. Thanks so much for stopping by to let me know 🙂
How many of the large perogies did you use? And did your follow the recipe the same for the liquid/cream cheese ? I will be using regular size perogies aswell
Any results with cooking on low for 7 to 8 hours? Can’t be home in a 4 hour period!
I am making this right now on low. I will let you know how it turns out!
can you add sour kraut and cut down chicken broth to 2 cups?
I wish I could answer that Jacklyn, that is one ingredient I just can’t get use to lol. There isn’t much liquid in kraut is there? It might be a bit to thick.
Hi!
Just wondering about how many people this serves (I know portion sizes vary), but we are a large family of 9.
Thanks!
Hi Valerie, This almost fills my crockpot when it’s done cooking. It is a 5 quart crockpot I believe.
This totally sounds like something my husband would love! And since I love making crockpot meals, I think it’ll be a winner 🙂 Does anyone have any suggestions for some veggies to throw in to make it a complete meal? Bell peppers? Mushrooms? I’m not sure what would go well with it.
I have added broccoli and snap peas. Mushrooms sound like a great idea!
Trying this tonight! I can’t wait:) seems like it will be the perfect autumn dish!
i have this in the crock pot right now. The pierogies taste wonderful. The problem I am having is there is still a ton of liquid. I now have the lid open hoping it will cook off. What am I doing wrong?
Sorry I am seeing this so late, I was away the last few weeks. I hope it turned out for you Robyn.
Can’t wait to try this today! I’ll let you know what the family says…..
Huge success! Family loved it, friends loved it too. When melting the cream cheese into the broth before pouring over the pierogies, I added 2 big dollops of sour cream. Very creamy and rib stickin! Great for Sunday football games. Thinking next time I might add a little sauerkraut too. Thanks for sharing this recipe with all of us!
I wish you had put that thing about coming the bacon first in the recipe. I am cooking this now and my husband wanted me to put both bacon and kielbasa in it. But I just three the bacon in it raw and cut up. I seriously hope it turns out. I think it’s going to taste awesome!
Can you make it on the stove instead of in the crockpot?
I would bake it in the oven like a casserole instead of the stove top.
Wondering if this might work with cream of chicken soup as opposed to the broth and cream cheese? My husband dislikes cream cheese even if it’s cooked in something!
I love using cream of chicken soup for recipes too. I think it would be ok, if I did it I would add some water to thin it out. The pierogis will soak up the liquid
Hi! Did you out the pierogi sin frozen or thawed? Thanks! Can’t wait to try this next week.
Put them in frozen. Hope you like it
Wow not try this again came out terrible . I even used less the the amount a broth needed and it still came out a soggy soupy mess ! Will not be trying this again !
I’m sorry this didn’t turn out for you.
Wouldn’t try it! Ruined all my home made perogies. Very disappointed! Don’t try it!
I wonder if it didn’t turn out because you used homemade progress. I find homemade falls apart much easier than store bought.
I agree. Mine was not soggy or lumpy, just not a great taste. We love both kielbasa and pierogies, they are a staple in our house. Serve them together all the time. Was excited about this recipe going in, but disappointed with end result. ?
What size box of pierogies? There are many sizes.
12.84 oz box (the mini periogis)
So how many perogies would that be, if I was to use the regular sized ones?
there are 10 – 12 in a box of regular size pierogies
Making this tonight! My question is, if you cook this on high will the grated cheese curdle?
Made tonight. It was good and I added onion slices and some bacon bits. All liked it. (I did not add as much liquid, 3 cups and a bit more) Make sure you stir half way through. I did not ( THought I would have time) the cream cheese was a bit gritty, but all still tasted good!
Lumpy looking for the cream cheese. not gritty tasting
Made this today for me and my mom tasted great but my periogies came out mushy, next time I’ll cut the broth down maybe half
Perogies, Cheese, and Kielbasa 3 of my favorties how could you go wrong yum!! I will be making this for Fridays Dinner
Just made this today. Yum!! Added just a bit of kraft. So good!
Just made this today. Yum!! Added just a bit of kraut. So good!
So glad you liked it Leslie! Sour Kraut is a perfect idea!
I made this tonight and the sauce was too thick and not enough kielbasa.
I only used two boxes of the peirogies.
yes, it is pretty thick. more like a coating than an actual sauce.
Curious as if this happened to anyone else. I heated my cream cheese and broth together beforehand to melt/dissolve the cream cheese before placing it in the slow cooker. It did that with some fine curdles which I think is to be expected but it almost smells sour?! The cream cheese and broth are both good…..could I have heated it too fast? I’m sticking with it so hopefully its just my imagination but wondering if this happened to anyone else. Wish me luck!
That is strange, it has not happened to me before. I do stir mine with a whisk as I am heating it up though. I don’t think it would be curdled. Would love to know how it came out.
Just put mine together now and my cream cheese curdled, too. Hope it turns out ok.
could you add sauerkraut to this recipe?
I have never personally done it because I don’t care for it. A few other comments have said they did add sour kraut and it was good that way.
I have a question. I did as the directions say. But after 2 hrs it’s still watery and mushy. That normal? It’s been on high. Except for the 1st hour cuz I had to get my kid from school. Then I put it on high. I hope it sucks up the broth soon. It’s been almost 2 hrs on high.
I haven’t had that happen 🙁 usually after 3 hours or so the liquid is almost all absorbed. my crockpot might be a bit higher in temperature. That is the only reason I can think of. I’m sorry it didn’t turn out as good for you.
Got this in my crockpot right now. When I went to stir it about halfway through, it was still really liquidy! If it doesn’t cook down, I’ll probably just drain a lot of the liquid off but I wondered what I did wrong. I followed the recipe exactly, except that I used two boxes of regular sized pirogues as my store didn’t have the mini ones. Any suggestions?
They should soak up most of the liquid. You could add a can of cream soup to it if it was too watery. I hope this came out for you I have been without internet for 2 days I’m sorry for the late response.
Can you use something other than Cream cheese do not like it or sour cream, how about subbing a cream of cheddar soup instead do you think that would work?
any cream soup would work. my boss uses cream of chicken (its a little sweeter than mushroom) Ive never tried cream of cheddar. I don’t see why it wouldn’t work. Add a little milk or thin in out with some chicken broth. It’s pretty adaptable recipe.
Great comfort food night. Easy and makes to house smell wonderful
I was askimg the hubby what we should have for dinner tonight. He said perogies. At that very moment I looked at my facebook wall and this recipe was front and centre! Sort of creepy! It is in the crockpot now for dinner tonight.
That is creepy! but awesome 🙂 enjoy!
Again, has anyone tried this on low for 7-8 hours?
yes it was tried. i would go more 6 – 7 personally. make sure you melt the cream cheese in the broth before you pour it over them though.
i made this and it was gross. perogies were soggy and it was just bad
I would not recommend the longer cook time. Pierogies are mushy and the cream cheese never melted even though I tried melting it with the broth at the beginning. I might try it sometime not in a crock pot if my family ever lets me cook it again! Not a fave! Sorry..maybe I did something wrong!
I have also made this in the oven as well. Mixed all the ingredients together, warmed on the stove and cooked it until everything was heated through (i think about 30 minutes) Its a casserole, if you are looking for light separated pierogies this one is probably not for you. Sorry you didn’t care for it 🙁
What Temperature did you put the oven to? also, I will be having this with 8 adults. Should I double the recipe?
Trying it right now. Been in the crock for an hour. But I know there’ll be too much for just the 2 of us. Can leftovers be frozen?
I have never frozen it, it doesn’t last long enough around here. It does stay good for a few days though in the refrigerator.
If adding frozen veggies, should they be added from the beginning, or last hour of cooking? I want to make this tonight and I like the idea of adding some veg to it.
I would add them in the beginning also.
Has anyone ever cut back ingredients to feed 2 – 3 people
If you used 2 boxes, and cut the rest of the ingredients in half it would still come out great
I made this last night with ONE box of Dudek brand pierogis. I used a lot of chicken broth, almost a whole carton and heated it with the 8 oz cream cheese in a sauce pan on the stove. whisking and heating at the same time, it wasn’t lumpy at all. I had thawed the pierogis earlier. I then poured cream cheese mixture over pierogis and let cook for 3 hours on high. I sprinkled a handful of ched cheese at the beginning. I didn’t stir a lot because I feared the pierogis would break apart. I cut kolbasi and browned in a skillet first, then blended into pierogi mixture on the the last hour. Really good!! Be careful though, the pierogis are soft so they could break apart while stirring. I’d do this again with chicken the flavor of the sauce reminded me of chicken paprikash. Yum!!!!
Thank you so much Candy! I’m so glad you liked it. I actually just made it with left over chicken a few weeks ago, it went over very well!
Mine turned to mush too! Used full sized perogies and a different brand. So sad. Tastes good still though!
Oh no !! They do get very soft. Sorry you had trouble with it
I delicious recipe. Thank you! Very easy to make but how did y’all get your crock pot clean afterwards? The cheese around the edges is hard as a rock & stuck fast!
Oh wow I haven’t had this problem. Soaking should work or put soapy water in it and heat the crockpot back up to warm, it should loosen the cheese. I have recently discovered reynolds crockpot liners… Someone should give the inventor of them a gold star or something! They are wonderful!!
Great suggestions! As I was giving my crockpot a pre wash, I recalled I used to buy Reynolds liners regularly, then got out of the habit! They are worth every penny and I will be purchasing them again! Thank you for a delicious recipe!
Hi, I have frozen kielbasa from Omaha steaks so I wanted to find a recipe to make them with and found this, sounds so good and I’m going to make it this week. I don’t know if what I have is precooked or not, if it’s not should I cook it first?
After a quick search, it says they are precooked. You can go ahead and just throw them in with the rest of the ingredients.
love this recipe! Making it for a 3rd time today!
How do you think chicken would do with this? I have several recipes similar but no perogies in it. I’m thinking chicken and dumpling like!
Why not!? Sounds pretty good to me. Would love to hear how it turns out if you decide to make it that way.
This is one of those recipes my husband would call a “nice, filling meal”. I love how simple it is too.
Made it today on low for 6 and a half hours because I didn;t see the comments about the high temp crock pot until now. Mine crock pot definitely runs hot. The pierogies are pure mush. Oh well – I am sure it will taste good – and next time I will cook for far less time! YUM.
Aww I’m sorry it cooked to fast in your crock pot. I’ve had it mushy and left over the next day and it’s still edible. Hope you were able to at least salvagesome of it.
I made this last night and I have to say it was fantastic ,it’s the ultimate in comfort food I will be making this again soon .thanks for the recipe :0)
So glad you enjoyed it Amy! Thanks for the feedback!
Hope it taste better than it looks. I had to half because I have a smaller crockpot.
Hi! I’m making this recipe tomorrow. My question is: When cooking in a crockpot, should you adjust the time if you cut the recipe down? I’m planning on using only one box of pierogies, and I don’t know if I should cook it for less time. Any suggestions? Thanks!
Hello Trish! Yes,it won’t take as long to cook with just one box. I would say maybe 2 hours on high. Just keep an eye on it, when most of the liquid is gone you will be good to go. Enjoy!
I’m making this dish tonight. It sounds amazing! My fiance is stoked! I have made it the same way the directions tell me to make it. I hope it turns out great!
I hope you enjoyed it Rebeca!
I am making this dish today and can’t wait to enjoy it for dinner! Thank you for a new crock pot dinner option.
It is suggested to melt the cream cheese into the chicken broth before adding to the slow cooker, yet the picture clearly shows globs of cream cheese floating in the broth in the crock pot. Does it make a difference?
It doesn’t make a difference really. I prefer to just throw everything in at once, but a few reviews hadclumpy cream cheese (whichI don’t mind this part). It just makes it a bitcreamier when you melt them together first.
Thanks so much for your feedback! I think I will combine the broth and cream cheese, as recommended. It looks so scrumptious and I can’t wait to make it. It’s on our dinner menu for Thursday. I hope it’s as good as it looks. I’m sure I won’t be disappointed.
I want to make this but not a fan of cream cheese, is there anything else I could substitute for said cream cheese?
Hello this recipe looks amazing I would love to try this but only one problem I am from Ontario Canada and I don’t think we carry mini perogies just the regular sizes what I am asking is how much perogies would I need for this recipe if I don’t have mini perogies ??
Superstore has mini perogies.
Trying this tonight, can’t wait to taste it……looks so yummy…
I bet Asparagus would be awesome in this! This sounds amazing I definitely want to try it 🙂
would mushrooms be good in this?
Does the cheddar cheese go in the crock pot with everything else or is it just used as a topping?
Thanks!!!
it goes in the crockpot also.
Looks great! I have just one question, are you saying to use 3 of the 12 ounce boxes of pierogies? So 36 ounces total?
Yes 3 boxes … it does make a good size amount. If there is just 2 of you I would suggest cutting in half. When I make it for the 4 of us at home I still make the full recipe but we like the left overs around here .. even if they are a little mushy the next day.
I’ve made this twice already for our church carry in luncheon. It was such a great hit there was never any left. Thank you for sharing this.
Hi Jane! I am so glad it is a hit. This is always our go-to for work pot lucks as well. Thanks so much for your kind words 🙂
🙁 My cream cheese has that “curdled” look, too. It smells good but almost bet the hubby won’t taste it because of the way it looks. I have another 1-2 hours cooking time so hoping for the best.
I plan on making this tomorrow. However, I can’t find the mini pierogies anywhere. How many boxes of regular sized pierogies should I use for this recipe, without altering other ingredients?
Hi Carrie. I always use 3 boxes of either when I make it (8 – 10 in a regular box). The mini’s are just a preference when eating it because they are more bite size. It does make quite a large amount either way. I have used only 2 boxes in the past and cut the rest of the ingredients to a little more than half. Hope this helps.
Hi Heather,
I have a picky husband who refuses to eat creamcheese…do you think I could sub in sour cream?
sour cream may curdle. Cream of chicken soup would be the closest thing I would suggest. I have not made this exact dish with it, but I have made many other dishes using cream of chicken as a “sauce” so to speak.
Turkey sausage instead of kielbasa would be delish! It’s precooked so just as easy too.
This sounds wonderful! I am loving turkey sausage and turkey bacon a lot lately!
This sounds delicious!
Usually the cook times for crock pots have the longer amount of time with the low setting, not the high. Are the times listed what you usually use?
Yes you are absolutely correct … My sincere apologies Nancy. I made some edits to the post the other day, and my backwards brain typed it backwards for me 🙂 I have made the corrections. Have a wonderful weekend!
Hi, My family loves this combination. I normally cook them pirogi’s and kielbasa together, great flavor. Can’t wait to try it with the additional ingredients.
You have the cook times reversed at the very top of your blog. I think the printed recipe is correct, though.
Thank you!!
Thank you Bonnie, I have made the corrections. Did a little editing and I missed that one. Hope you enjoy it .. it is one of our favorite combos too!
My sister, myself and several friends have made this. It is delicious. However, I used the larger pierogies to avoid it getting mushy and added another pound of kielbosa. Also, when cooking this, don’t stir that often, especially towards the end or the peirogies do break up. I’m making this for my upcoming office potluck lunch!
If anyone has done this in the oven (and it turned out right), please post how you did it.
Also, I’m wondering if maybe it could be cooked like Chicken Dumplings are cooked?
It almost reminds me of Chicken Dumplings (the texture, etc..)
I have this in the crockpot now and wish I read the comments before, I’m kind of nervous! Was also wondering if I should have thrown in a can of Rotel for a little more flavor/heat, my husband and I love spicy food. But I am following the recipe exactly and figured I would try it first before adjusting in any way! I’ll comment again after we eat 🙂
I’ve made a similar recipe in the crockpot with pierogis and cooked chicken breast, using jarred Alfredo sauce. Putting the chicken in at the last hr keeps it from getting tough. I have tried adding broccoli too, but the broc always seems to get overcooked. Yet when putting it in at end, it isn’t cooked enough. I gave up on broc. The Alfredo is great tho, and you can add more sauce if it gets too thick. I’m trying this tonight with sauteed Italian brats.
Made this today…we didn’t love it. My three teens said that it ruined the best part of pierogues…that the outsides are crispy when I pan fry them. This was just a big mushy mess. ?
Had anyone tried using beef broth? Not a huge fan of chicken broth.
A friend recommended I try this because I love using my crock pot. I (par)melted the cream cheese in the broth, then layered the mini pierogies, sliced turkey kielbasa first, poured the liquid in, and topped it with shredded cheddar. I’m dying to see, and taste how it comes out.
Oh. My. Goodness. This was amazing. I truly thought it would be one of those ‘meh’ slow-cooker meals but I made it cuz it was easy and I had the ingredients. In my house we are die-hard fried perogy fans. Fried to crispy with caramelized onions and Bacon. I thought my hubby would scoff at this meal but when I took my first bite I knew it was a Keeper. And he agreed. Thank you for such a yummy and simple meal. I had no issues like some. They weren’t soggy. Not even one burst open. And I didn’t bother melting the cream cheese. Just tossed it in and out wasn’t lumpy. Near the end of cooking the sauce was very runny, so I removed the lid for the last 30 minutes and cooked it on high. Then the sauce was perfect and thick.
I am cooking it now it has about 2 hours to go on low and my pierogis are mushy and theres still alot of liquid what should I do?
Making this tonight for the hubby and our 4 boys! Hope they like it….looks yummy!
Thanks for the recipe! I made this and it was delicious. I read the reviews and was a bit apprehensive as I had to cook 6 hours on low. The pierogies were quite mushy and many were no longer recognizable. This was my one concern as my work schedule didn’t permit the shorter cook time. My slow cooker runs hot too. I think the shorter time would help keep the pierogies intact. I combined broth and cream cheese in pan prior to adding to cooker as suggested. I only had two boxes of pierogies and used 2 +2/3 cup broth. Just a rough guess on the broth to pierogies ratio and it seemed to work. We love cheese so I kept that amount the same. No such thing as too cheesy!! Despite the mushiness it was a hit—creamy and rich. My kids said it reminded them of bacon mac n’ cheese, I didn’t even have to use bacon. I WILL be making again.
Hi Jen! I’m so sorry it was muchy but happy it was a hit! I have used my “keep warm” setting when I had to leave on for longer due to work. Maybe try that setting if you have to leave it all day again. Thanks so much for your input.
Hi I love the receipe for the perogie & sausage only thing I don’t like cream cheese can I sub that with maybe more of the shredded cheese?
Hi Marilyn, thanks for stopping by. A few commenters recommended cream of chicken soup to replace the cream cheese. I think more shredded cheese mightmake it a big goopy (technical term there) Would love to know how it comes out if you try it.
Oh my goodness this was delicious! My family loved it, even my picky 4 year old twins. I’ll definitely make this again.
Yay Tracy! I’m so glad your family enjoyed it. Thanks so much for stopping by, have a wonderful week!
well its almost march 2018 and this receipe is making the rounds again. Just 1 question. The perogies i buy are frozen. Would they need to be thawed first?
The pierogies get put in frozen. Enjoy 🙂
Would you please tell me what flavor the pierogies are? I’ve looked at the product and there are so many to choose from!☺
You can use any flavor you like. I usually just use the classic potato and cheese.
What size/weight is the box of perogies?
This is amazing! You can also drain a bag of sauerkraut really good & mix it in as well! So delicious !
This recipe sure gets around! Its now September 2018… has anyone tried a lesser cooking time & less broth to see if that helps combat the ‘mushiness’ that people seemed to encounter? TIA!
I am in the process of putting this together – looks yummy!!!
Thank you so much, looking forward to this !!!
Made this and used garlic flavored chicken broth as well as added mushrooms and sliced onions, served with rolls this turned out fantastic!
Hi Noel! I’m so glad you liked it. I have never tried garlic chicken broth .. I bet that is awesome!! I am a huge garlic lover. Thanks for the idea.
I made this in the winter for myself (I had meals for daysss) and it was delicious. Followed the recipe (melted the cream cheese) and it turned out perfect. Made it with the minis.
Now I’m making it tomorrow for my grandparents! Using the bigger ones as walmart here didn’t have the minis. Excited!
What are you doing to melt the cream cheese…thanks for helping
I melt the cream cheese and the chicken broth in a sauce pan before adding it to the pierogis.
I’m not sure if this has been asked yet, as there are so many comments I couldn’t read all of them but can I cook this in the oven? The time for the crockpot doesn’t work with my work schedule unfortunately. Thanks in advance!
I cooked this on high for the 3-4 hours in my crockpot and there is still a great deal of broth in there. I gave it a stir to see if that would help but it didn’t yet. I did use just one big bag of big pierogs instead of little little mini ones. Any suggestions?? Thanks!
This was amazing! I added caramelized onions, because I just cannot eat pierogi without them 🙂 I also found the combo of the pierogi and sausage to be salty on its own, so I won’t add any additional next time. I also definitely melted the cream cheese in the broth first!
Ohh what a great idea! I love caramelized onions. I’m so glad you liked it Stephanie. Thank you for letting me know 🙂
How many ozs in the box of perogies? Here in Canada we have bags of perogies.
This recipe looks fantastic!! I used to live in Pennsylvania so perogies were a staple for meals. I do not have a crackpot, could I make this in the oven?
Oh gees, sorry for horrible typos ? I guess that’s why we should check before posting! Haha *pierogies *crockpot
Hi Linsey, yes it can be made in the oven. I have done it before on 350, just until everything is melted and hot. Maybe 20 – 30 minutes if I had to guess.
Do you think this could be adapted into a freezer crock pot recipe? I participate in a monthly freezer meal swap. This sounds delish to me.
Gosh I am not sure. The pierogies are already frozen so they would be ok. My only concern would be the cream cheese, I have never frozen cream cheese before. I would love to hear if you tried that. We make crockpot meals often.
Not for this recipe but I have frozen cream cheese for another (actually a freezer meal workshop put on by a local grocery store) and it turned out fine. Great idea for a freezer meal!
First, our first experience turned out beautifully. Just enough creamy sauce in the bottom of the crockpot and 30 yummy full sized pierogies and sausage . 🙂 We will make again, becoming an addt. to our household dinner staples. Thank you for sharing your recipe and feedback with us all.
I appreciate being able to read and review the feedback. And knowing how well this turned out on high now as our baseline, we may try a 6 hr. low overnight cook to see how well it fares.
So glad you enjoy this Melissa! We just had to do a speedy make this past weekend. Last minute decision to make it. Turned the crockpot on high while I waited for my friend to arrive with all the ingredients. When she got there we put it all together and it was fully cooked and ready to serve in about 3 hours. Thanks so much for stopping by and letting us know how you liked it.
Any suggestions on how to heat the leftovers? I was thinking frying it up in a large frying pan…?
Hi Carla, We always just microwave it around here. I have never done it any other way.
We don’t have a microwave and I always heat dishes like this in the oven.
I am not a fan of cheese so I’m planning on making this with the potato and onion pierogies. Is the cheddar cheese an essential part to the recipe or can I leave it out?
Hi Courtney, You could absolutely leave it out. It may not be quite as creamy but it will still taste great.
Heather – any thoughts on frying up the pierogis ahead of slow cooking – to minimize all the soggy comments?
Frying might help Dave, but again this is like a casserole so it’s pretty thick anyway. Frying might add a little bit of a crunch too, which is always a good thing.
Great recipe! My husband was skeptical at first but he loved it and insists I make it again soon. I ended up making it in the oven and it turned out great. It was easy, budget friendly and delicious. I will definitely be checking out some more of your recipes. Thanks for sharing!
Taste awesome. But, mine got mushy. Guess I need to cut back on the time in the crockpot…..
We were really excited to try this and unfortunately, this was not good at all.
Hello,
Is the broth supposed to cover everything ?
Thanks,
Making now, so excited to try this!! Did you mix as it cooked or do you just leave alone?
I am making these right now. I have cooked them on low for 7 hrs and there still seems to be alot of liquid in there. Does it thicken up as it cools?
My husband was born in Poland so finding a recipe that will make him think of his Mothers cooking is a win! I have this in the crock pot right now. I used 2 boxes of full sized pierogies , 2 pounds of turkey kielbasa, 8 oz light cream cheese, 1 cup of shredded cheddar and 4 cups of the chicken stock. Its looking a but soupy right now so I am hopeful it will get thicker. the children are excited to try it!
Have you ever added cabbage to this?
Personally I have not, a few commenters said it was a great edition. I am the only one at home that likes cabbage, so it won’t work for my family.
I made it this weekend while at our cabin… added extra kielbasa and then a small handful of chopped onions towards the end (can’t have pierogies without onions lol). Everyone loved it. Gonna try it with cabbage next time around. 🙂
So glad you liked it Christine! The onions sound like a great addition.
Going to try this … we love sautéed onions with our pierogies could I add dices onion or should I saute and add on top when serving.
Onions would be a great addition. Sauteeing them first would add a great flavor. Cooking them inside would be great too.
Hi Heather! I was wondering if I could use the bagged pierogies instead? And how much would I have to use?
**I cant find boxes anywhere 🙁
Thanks in advance!
Yes, any pierogies will do.
I am really nervous! This is in my crock pot cooking right now. I have it set on high 3-4 hours and started at 6 p.m. (We always tend to eat late around here) Anyways, I wasn’t paying attention and I put everything in the crock pot first, and the pieorgies last! Then I saw the picture and took everything out and put the pierogie’s on the bottom. One looks like it’s getting soggy already but the rest are holding up well. The people commenting that it turned out soggy are scaring me. I am not am not the greatest cook. I’ll let you know how it turns out. I also did not use mini as they didn’t have them in the onion flavor. So I am using the regular size Mrs. T’s.
I’m wondering how it turned out. 🙂
I just made this and it was delicious, but the perogies did fall apart and it was very soupy. Followed the recipe to a T so not sure if that is just the way it is or if I did something wrong. Flavour was great though, will definitely do it again.
I have a round crockpot which is smaller than the oval one you have. I’m thinking I am just going to bake this in the oven. I’m afraid of this in the crockpot now. 🙂 Have any of you just baked this baby? I planned it for dinner tonight. Help!
Hi Jennifer, My boss actually likes to do it in the oven. It originally started as a baked casserole that we transformed into a crockpot meal for work (we don’t have an oven).
Just made this tonight. Not sure what to make of it. It was edible but the pierogies were mushy and were still floating in broth. The cream cheese stayed exactly as I put it in, little clumps. I used ham since I’m not too fond of kielbasa. If I try it again, will definitely heat & mix the broth & cream cheese first. I would consider doing it when I’m home so I can cook it less time & monitor it. Or I might take this idea & skip the crock pot. Boil the pierogies, make a sauce to pour over them in a casserole dish, add the ham & cheese and heat in oven enough to warm thru. I love this concept but it just didn’t come out like I had hoped. I think it was more of a texture thing.
Mine was mushy to, and then it made it doughy. I did the cream cheese & soup on the stove first & that part worked great. I really like the idea of pouring it over the boiled perogies in a casserole.
I have this cooking today. I have had it on low for 4 hours and when I just went to stir it it was mushy already. I had no choice but to shut it off 3.5 hours before dinner. Im totally disappointed.
To avoid the lumps in recipes that call for cream cheese, I find it helps to first set the package out to soften at room temperature for an hour or so. Then, when adding it, I cut the block into about 12 smaller cubes. I’m gonna try this tomorrow!
Made this last night. Followed the directions with the exception of not adding salt (glad I didn’t, as it did not need it!) and adding a little garlic powder for flavor. After reading some of the comments I did soften the cream cheese in the microwave before adding to the pot. After adding everything I lightly stirred it twice before putting the lid on and cooking and then left it alone . Cooked the exact hours recommended and it still came out mushy. The flavor was very rich and creamy, and it was definitely a hit with my 12-year-old, but I very disappointed at how mushy it was. I may try to make this again in the future, but if I do I will emulsify the cream cheese and the chicken broth in my blender before pouring into the crockpot and cook for less time on low. Still worth another try.
Hi! Do the perogies need to be thawed? What size of boxes (grams) did you use?
Thanks ?
I am currently making this right now. It’s going on 3 hours and the liquid hasn’t absorbed yet. I reduced 2 boxes and 3 cups broth. Am I doing something wrong? Smells great though!
What kind 0f garnishes would you suggest and or anything else to put in for flavor
Trying the perogie casserole tonight! Hoping it becomes a staple.
Perogie’s and kielbasa in one crockpot! This looks amazing!
Thank you for sharing this recipe!
Made this tonight on the stovetop and it was delicious. I cut the recipe down to 2 boxes of mini perogies and used 2 cups of vegetable broth. Melted the cream cheese into the vegetable broth first, then added in the rest of the ingredients and heated to boil. Then simmered on the stove with the lid on for about 30 minutes. Very good! Next time I will add onions.
I am intrigued by this recipe as we love pierogies and kielbasa. And who can ever resist the rase and convenience of a slow cooker! However after reading all the comments and questions, there are quite a few left unanswered. No responses from the author since mid-October. I did see where Heather stated she made a hasty batch on 8/21/16, cooking for only 3 hours on high and it came out perfect. What I am interested in today is how this started as a casserole in the oven. It certainly wouldn’t have started with all that liquid. Heather, can you provide a link to the original oven baked casserole recipe or provide the recipe itself? Many thanks from Maine and Happy New Year
I’m going to make this for dinner tonight. Thanks for sharing your recipe!
I’ve made this several times and discovered the pierogis fall apart during cooking. Anyway of avoiding this?
I found the taste extremely salty so it doesn’t need extra salt.
Sometimes instead Kalbosa I substitute canned chicken.
I would just suggest trying not to stir it too much or maybe reducing the cooking time just a little. This is more of a creamy casserole, mine do fall apart sometimes also.
I made this tonight on high for about 3 1/2 hours: #1 Let it sit after you cooked it and the liquid will absorb. #2 DO NOT ADD ANY SALT!! #3 add cream cheese with broth on stove to melt before adding #4 I used full sized 3 boxes of pierogies (cheese with potatoes) not minis #4 add extra cheese!!
#5 leave it alone!! Do not open cover and stir till at least 3 hour mark!!
Can i use something else instead of cream cheese? Or would it totally ruin the recipe? Im just not a fan of cream cheese anymore. 🙁
I I just made these using the 3 boxes of mini perogies. I cooked it on high for 4 hours as the recipe called for. I just took off the lid and it is still very liquidy. Any suggestions? I put it back on for another hour just to try something but wanted to ask if anyone else had this problem and had a solution. I did see in the comments one person asked but no one answered….
Very easy to make! I do combine the cream cheese and chicken broth as mentioned. And I add fresh broccoli crowns. Mine was good to go at 3 hours. Everyone enjoyed, and will be an occasional go to. Thanks!
Delish! I also added onions. and a small amount of sugar so it wasn’t so salty. Glad i came across this recipe. Wish i could add a pic. Thanks ☺
This looks so good, I have it cooking right now and followed the recipe except for and one large onion and I set it on high for four hours. We usually have homemade pierogi but this definitely needs the Mrs T’s, there is definitely extra liquid and the cream cheese is a little clumpy even though I warmed it up in the stock. I can’t wait until my with get home to eat. I think next time and there will be a next time I will warm the cream cheese and cheddar with the chicken stock until everthing is melted and then mix everything in the crockpot.
Made it just like the recipe said. Smelled wonderful while cooking, tasted even better!
How many ounces are each box of pierogies?
16 oz. I believe are in the regular size pierogis.
This was delicious! I softened the cream cheese in the microwave then whisked the chicken broth into the softened cream cheese. I then browned the kielbasa, sautéed some onions and then mixed everything else in the same pan, covered it and baked it in the oven. So easy My four boys loved it! Making it again tonight. Thank you.
This recipe has great flavor and it is very tasty, but by the time the cooking process is done the pierogies are nothing but mush and falling apart.
How long did you bake it and on what temp?
Funny how you skip a lot of comments.
THis was like soup. I think you have too much broth. What a terrible recipe!!!!
Hello, I’ve made this recipe before, my family enjoyed it! I too had trouble with the cream cheese clumping while trying to mix in, so while making this recipe again I took room temp cream cheese and the chicken broth and just blended it in blender a few seconds. No more lumps of cream cheese. 🙂 Just a quick easy option instead of having to heat it up on stove first. Thanks for a wonderful satisfying recipe 🙂
I never thought to do this. That is pretty smart. The teens around here don’t mind the lumps, so I usually just toss it all in together or melt it on the stove top. I am glad your family enjoyed it Rebecca.
I have made this recipe multiple times with kielbasa but I have also used chicken breast instead. It is amazing either way!!
Can I use beef broth instead
absolutely!
If I add more kielbasa and pierogies to make it stretch to feed 2 teenage boys ontop of the other 3 of us do I have to double anything else?
A few people have said that they cut the sauce ingredients in half and it just made it thicker (less mushy). So, that would be up to your taste. The pierogis will soak up a lot of the sauce either way.
Really good, just stick to your bones comfort food. I tried it with 1.5C broth, 2 box perogie, 5oz crm cheese, 1/2C cheddar. Crockpot on high for 2 hours, gently stir (perogie are soft), then 1 hr on high.
Turned out great with thicker sauce and less mushy perogie.
Great tips Holly. I’m glad you enjoyed it!
Was this 2 hr on high and 1 hr on low or full time on high?
Did you use mini perogies or regular size? Regular size is 24 perogies right?
I prefer regular size, they don’t break down as easy. 24 is the mini’s there is 12 – 15 in a regular size box
You should try with real kielbasa not Hilshire Farms oh madonna
My family absolutely loves this recipe. My youngest doesn’t really like the kielbasa cooked with the pierogies, so I just fry it up in a separate skillet. I also add about two onions to the crock pot also. It seems I make it a different way each time with the ingredients I have on hand. No cheddar cheese this time, so I used 6 slices of american cheese. Still delicious! Thanks so much for sharing this!!
I love that you do this! That is how the recipe started was whatever was on hand. It really is a blank canvas for so many things. Enjoy!
So delicious. I’ve made it several times. Successful variations for me were to add sauerkraut I rinced or to add very thinly sliced onion, chives, dill, parsley. Everyone went crazy for all the versions. Very good base recipe that needs no changes but tolerates tweeking very well. Always a go to for me for pot lucks and parties that are bring a dish. Always get alot of compliments. Thank you.
Your variations sound perfect! I am so glad you are enjoying this dish. We still make it more often than we probably should. I can’t help it, it is that good!!
Tried this recipe tonight. Came out really soupy and mushy even after following the exact recipe. Not sure what went wrong or if that is just how it is supposed to taste. Dinner round 2.😞
I found this to be too mushy, while it tasted good the texture was just blech. It was like mashed potatoes. I think I will continue to fry up my pierogies and won’t make this again.
What would you suggest the cooking time for fresh store bought perogies?
I have never used or had fresh pierogis (I hear I am missing out!!) I am thinking they are like fresh pasta and don’t require much time to cook. Maybe just long enough to get everything heated through. I would also suggest pre-cooking the kielbasa if you are using that.
Probably a silly question but are the pierogies in the pasta isle? I usually get mine from freezer section for other recipes.
They are in the frozen section.
Hi there. Have made this before and love it. Considering adding some frozen broccoli and wondered if you’ve used veggies before do you add them at a later time in the cooking process? Thanks in advance!
I am so glad you enjoy this. Yes, I have added veggies many times. Depends what it is as to when I add it. If they are fresh/raw I add them at the beginning. If they are canned or previously cooked usually halfway through. I don’t want them to be completely mushy.
I have tried this recipe a few times now. And the family loves it. I have an 8 qt. Slow cooker and 3 boxes of pierogies fills it right up to the brim. So I cut it back to 2 boxes and reduce the broth accordingly. This also gives me room for more sausage. The last time I made it I used a high quality beef smoked sausage and beef broth instead of chicken broth. Delicious. Ou
So glad you enjoy it! I need to try this with beef, I bet it’s delish!
I don’t have access to the brand of pierogis mentioned, and I’m sure other people don’t as well. Please list an actual amount, such as 3 6oz packages, or whatever it happens to be as I have no idea how much I should use.
Quick question! Are the perogies put in from frozen? Thanks!
Yes they are frozen.
The perogies you mention are not available near me. Can you tell me how many ounces are in each box so that I can figure how much to buy of a local brand?
Substitute for cream cheese? Can’t use Alfredo sauce either. What about just a jarred cheese sauce?
I have only used cream cheese, but maybe sour cream? The texture/taste will be some off I’m sure
Hi!
Do you have any notes / suggestions on if I have to make the kielbasa separately for a vegetarian? I bought 4 boxes of the pierogis, and 26oz of kielbasa for larger party. Have the same amount of liquid. Can I just heat it separately since it’s already cooked and then have people add it later without it messing up any ratios?
Yes .. I don’t see any reason why not. Maybe use vegetable broth instead of chicken broth also.
I’ve not made this yet because I don’t know what perogies is ! Could you explain please ?
This sounds so tasty. I will add in frozen peas too. I Love that you can personalize this so easily. Thank you for this stick to your ribs easy recipe.
Do you cook the kielbasa before hand?
No you do not.
This tasted amazing but the pierogies fell apart and I only mixed once to get the sauce evenly spread 🙁 And I only did 2 cups of chicken broth (instead of 4), 1 block of cream cheese and 1 cup of shredded cheese…The sauce never did thicken up…What did I do wrong?..lol..tastes good but extremely mush with everything falling apart.
I’m so sorry they fell apart. Some crockpots just run hotter than others. I have also realized that the regular size pierogis seem to hold up a bit better.
I made this last night and I really wasn’t happy with the results. The picture looked amazing and I couldn’t wait to try it. The cream cheese didn’t melt in and was it hard to get it to stir in without breaking the OVERcooked pierogies. The pierogies got pasty being cooked that long and the kielbasa was overcooked too. I didn’t have a good time of it. The taste, overall, was not bad but I will probably not make this again as is. If I decide to try it again, I will definitely make a lot of tweaks such as taking the suggestion of another reviewer that blended the cream cheese and broth in a processor first. Also, I would not let it cook so long in the crock pot. I might even skip the crock pot altogether and make it in a saucepan. It definitely has potential with some modifications.
Sorry this didn’t come out right for you. I do recommend melting the cream cheese with the broth before pouring it in the crockpot. It does help some with cooking. I have also made it in the oven. Shorter cook time and a little less “mush”
Can you freeze this after it’s cooked?
I wouldnt recommend it. It is soft after cooking already, freezing will make it even more mushy.
We used a vacuum pack.. and they came out wonderful
DELICIOUS! I reduced the recipe because it is just 2 of us. I used loaded pierogies- potato cheese and bacon. I also used the tip of heating the broth and cream cheese in a sauce pan first. I’m glad I didn’t use any salt as the kielbasa made it salty enough. I made a lovely tossed salad to go with it and we are stuffed!
Sounds delish! I love the loaded pierogis too. Glad you enjoyed it.
So I asked my boyfriend to get me kiebalsa sauasage and he bought me it raw. Do you need to cook this before I put this in the crockpot?
Hi Angel, I have never used raw kielbasa, but I’m sure it will cook just fine in the crock pot with everything else. If you want to be certain, you could give it a quick sear on the stove top first. I bet it will taste even better with fresh kielbasa!! Enjoy.
I just made this tonight and the boys loveeee it so much. I did add onion and garlic. I also kept stirring to get rid of the clamps from the cheese but all in all, it was a hit. Ty
So glad you enjoyed it Hellen 🙂
I plan to make this soon. I will be feeding three men plus my mom and myself. Would it work I doubled the meat? I don’t think one pound is enough for three hungry men
absolutely! Add whatever you like to make it work for your family. Enjoy
I tried this recipe out a few weeks ago using Pepper-Jack cheese and it turned out Awesome. Made another batch for a pot luck for the wife with some extra old cheddar and the ladies went crazy for it. She brought home the leftovers home (enough for the 2 of us and I threw it into a fry pan with a little olive oil and butter and it fried up fabulous. (I like my pierogies crunchy)
I think we’ll be doing this once a month or so.
Yum! I love pepper jack.. I will have to try that sometime. Glad you enjoyed it Larry.
Hey there! Of course I goofed this recipe up from the beginning as I mixed up the ingredients with another recipe, but I made it work. I mixed 4 c. bone broth (instead of stock), a 22 oz can of cream of chicken soup, and then the correct amounts of cream and cheddar cheeses. I only have 32 oz of pierogies, so I was afraid the extra liquid would make them too squishy. After cooking on high for 2 hours, I separated them from the sauce. I cooked the sauce on the stove in one pan and in another I cooked onions in butter and then used those onions to make a roux. I then mixed the roux with the sauce and added the smoked sausage. Once the sauce was thickened, I added it all back together in the crockpot. I served with with optional shredded cheese and crumbled bacon for toppings. I am pretty sure sour cream with make a good topping also.
I think that is my favorite part about this recipe, you can change it up so many different ways. I’m so glad you were able to adjust and make it work for you.
Can you just cook potatoes seperately and add instead of peirogies?
I’m sure that would be delicious also. I’ve never tried it that way, but how can you go wrong with potatoes, kielbasa and cheese!
Great recipe!!! I have 4 teen boys and since the first time I have made this, they beg me almost weekly to make it! Great easy dinner for hungry boys and a mom who is always at some sort of sporting event or practices all week! Thank you so much for sharing this recipe, it has definitely become a favorite in our house!
Wondering instead of chicken broth could u use cream of chicken soup
I am sure that would work. I love cream of chicken and cream cheese together!
This was awesome! I added half of a diced white onion and a red bell pepper, and a splash of half and half to the sauce. I cooked it in the oven and cranked the heat up to 425. My picky husband said it’s something he’d eat again! Thank you!
I made this using ham broth-amazing!!!
I bet that would be delish! I may have to try that one.
Made this for dinner tonight. We loved it!!! Will make it again. Thank you for this sweet easy recipe for a week night dinner!
Hello,
How many cups is a serving?
Made it just like the recipe says……i would like to add that the perogies should be pan fried only because letting them sit in the broth to cook only made them soggy and fall apart. The kilabasa was very tasty though!!! Not sure if I’ll make this exact recipe again.
This was delicious super easy to make too. I did it on the stove instead because I made a last minute dinner change. But it came out so good. I added onions too it worked out perfectly.
So tried this recipe out, I used real kielbasa. Really upset. This came out so oily, the pirogies fell apart. Don’t get me wrong, the flavor was all there.. but I just don’t know what I did wrong.
My store did not have perogies so I used Cheese Ravioli, it is cooking now, crossing my fingers since the ingredients are pretty much the same in the ravioli. Thank you for this wonderful easy recipe.
I’m sorry but this was not a big fan with us and our company I invited. I didn’t see your note not to use mini perogies and of course I did, they fell apart. The cream cheese wound up in lumps, of course didn’t see in the original recipe so I didn’t melt it in with the chicken broth. It certainly was a bit on the mushy side and just didn’t have a good taste. Sorry but we will not be making this again and especially with our invited friends. Was not a recipe that gave full instructions if you print it off.
I do not recommend. Comes out soggy and mushy. I threw out my dinner. Make pierogies and kielbasa like it is intended. Fry fry fry…
Was wondering how this ould come out in my Instapot
Any idea how I should set it things tend vhf to cook real fast in the instapot
I have not done this but I would think it would take just minutes. like 2 – 4. I am not brave enough to experiment and ruin dinner LOL If you do try this, I would love to hear how it comes out.
I used Linguica and it was great
my mom LOVES linguica! I bet that was fantastic.
I tried this. Cut it in half and put in oven. I wasn’t impressed. Had potential, but was missing things. Not sure what those were. My boyfriend liked, but I wouldn’t make again. I’m sorry
Cindy S.
Wow, 5 years later and this recipe is still making the rounds! Just made it tonight, I added onion, a splash of apple cider vinegar, a little sugar and caraway seeds! It gave it a sharpness that helped cut the richness a little bit. Definitely a keeper!
Pierogies in liquid equals mush! Made this for a party tonight and throwing it all away. I like my pierogies crunchy not soggy. Cream cheese sauce is no beuno either.
Two quick questions . Do you use regular pierogis or the moinis? Secondly is it really just one kielbasa to several boxes of pierogis ? It seems like it would be not enough meat to feed more than a few people…thanks !!
I just made this recipe with lil polska sausages and it turned out great! I always have these in my freezer
I also double the cheese to make it cheaper.
Love this recipe, can’t believe being from a large polish family we never had this. I have made this quite a few times and the family loves it. I brown the kielbasa on the stove top as it holds together better when you slice it. I then brown the Perogies in the kielbasa drippings before adding to slow cooker. I haven’t had any issues with the Perogies falling apart. Thanks again for a wonderful, easy, dinner idea.
Can this be made in a crock pot to cook overnight?
It could be but over night would be way too long. It’s already a bit mushy to begin with. Over night, it may fall completely apart.
Thankyou so much for sharing this.
Thanks for sharing this info.
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How would you revise this for a mini crockpot?
I have beef broth on hand and opened could I use beef broth instead of Chicken broth?
I made this twice. Both times it was watery. Used the correct amount of liquid and melted cream cheese. Tried adding sour cream didn’t help it was gross both time had to pick out the meat to save them lol
My pirogi fell apart and got really mushy. I can’t have cream cheese (intolerant) so I subbed in unsweetened plain Greek yogurt. The sauce was a little thin. I’m thinking about trying cutting the broth down and adding cream of chicken soup. The taste was good. Just trying to change the texture on the next try.
I made this recipe using large pierogis and andouille sausage. I melted the cream cheese in the broth on the stove top and whisked it smooth before adding to the slow cooker. Using a standard Hamilton Beach slow cooker I used the low setting and the pierogies cooked for six hours. The texture was good; they didn’t fall apart or get mushy. The andouille sausage added a nice kick to the flavor. This was a hit at my house. Definitely a “stick to your ribs” meal.
Absolutely delicious! An easy dish and a hit in our house! Will definitely go into our regular dinner rotation! Thank you for a new favorite!
I found this re old not to long ago and made it. Let me tell you this is the best thing I have ever tried
Its my go to meal when I don’t want to cook a big meal. I only had lil smokes with cheddar cut them in half they we’re great, I have also used cheddar kielbasa makes a difference in taste.
Just have a a question could I substitute beef broth for the chicken broth?
I would not recommend this recipe. The cream cheese cubes didn’t melt down and just became chunky in the crockpot and looked very unpleasing when opening up the lid. Went in the trash
Wow, this was tasty! My five year old inhaled it – he’s a meat lover. And we used organic beef shanks instead of veal, but the result was the same: a taste sensation. Visit us: https://www.beckandbulow.com
Hi I make this all the time, one of my favorite recipes for the crockpot. Tonight I made this but used Beef Broth instead still was a great tasting recipe.
I only have a 14 0z box of pierogies. Would I only use 1/2 cup of chicken broth ?
Hello. I put my Southern spin on the recipe by using , 1 can each cream of chicken and cream of celery soup. I also sauteed onions, bell peppers, fresh garlic cloves and the kielbasa beforehand.. Added chicken broth, 3 boxes of pierogies and some cheddar cheese. Added Italian seasoning for that added flavor 🤣 Cooked on stovetop..
Love this recipe as do my kids! Only thing I wish I knew was the calories in this meal, since I track calories but I made it on a cheat day so I really didn’t need the calories but I did if that makes sense. Haha! Thanks for sharing!
Thanks so much for the feedback. I would love to start adding nutritional info to my recipes and great to know it would be appreciated. Stay tuned!
This dish came out amazing! Only thing I changed was I added about a cup or two of frozen mixed veggies for a pop of color and the added benefit of a vegetable with the meal. Peas/corn/carrots/green beans. I also used the mini perogies and the held up pretty well in my opinion.
So glad you like the recipe! And yes, what a great add. Anyway you can get added veggies is always a plus in my book. Thanks for the comment 🙂
I use Spinach and Feta cheese pierogis, it’s a really good way to get some healthy greens into picky eaters diets😁😁
Thanks for the rec! Anyway you can get them to eat those greens 😉
I couldn’t find these exact pierogis, but was able to find the cheddar ones! They came out amazing. especially when I put extra cheddar cheese on top. Soooo good. Both my kids finished their dinner for the first time in tooo long. Loving your recipes. <3
I saw the cheddar ones in the store the other day! I’ll have to give it a try. Thinking of tweaking the recipe to keep it fresh and give you all something new to try? Any requests? I was thinking maybe trying chorizo?????
Soooooo good, I did add 1 can of cream of chicken, diced sweet onion. And peas and carrots. It reminded me of a pot pie…great recipe..
Love to hear that! I’m definitely going to try the recipe with a can of cream of chicken. Such a great idea! Especially since my family loves chicken pot pie!
Needed some comfort food after a hard few days at work. This dish soooo delivered!!!!! Thank you!
So glad you liked it!
Made this in the oven. A tasty recipe!
I added green beans for color and nutrition purposes.
Absolutely delicious!! Reminded me of a dish that my grandmother would make.
So glad you liked it!