Crockpot Pierogi Casserole with Kielbasa {EASY CROCKPOT MEALS}

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 pierogies are cooked in a flavorful cream sauce with tender, spicy kielbasa mixed in. What’s not to love about that?

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Crockpot Pierogi Casserole 

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.

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.

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Helpful items you may need for this recipe:

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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!)

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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!

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Fix-It And Forget It-Big Cookbook1001 Best Crockpot RecipesSlowcooker Cookbook – 500 Recipes For Everyday Cooking | The Complete Slow Cooker | Taste Of Home Slow Cooker

Pierogi Casserole Step By Step Instructions

Ingredients:

  • 3 16 oz.boxes Mrs. T’s  Frozen Cheddar Pierogies
  • 4 cups chicken broth
  • 1 8 oz. block cream cheese
  • 1 cup shredded cheddar cheese
  • 1 pound kielbasa – sliced (or other cooked meat mentioned above)
  • salt & pepper to taste

Directions: 

Combine all ingredients in your crockpot. Cook on high 2 – 3  hours, or on low for  4 – 6 hours.

Serve with a fresh green salad and parmesan garlic knots.

Serves 6 – 8

raw-ingredients-pierogi-casserole

Can I make Pierogi In The Oven?

Yes, you sure can. I suggest layering this casserole like you would a lasagne. One layer of frozen pierogis, a layer of kielbasa, a layer of sauce, finished with a layer of cheese.

Continue layering until all of your ingredients have been used.

Bake in a 350-degree oven 30 – 45 minutes. Until the cheese is bubbly and the top is a light golden brown.

How Long Will The Leftovers Pierogies Last?

Store any leftovers in the refrigerator, covered for up to one week.

Serving Size/Scaling Back This Recipe

You will be able to feed 6 – 8 people … or 3 – 4 hungry teenage boys with this recipe! It makes A LOT of food. You could reduce the recipe by using 2 boxes of pierogies, 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.

pierogi-casserole-in-bowl

Tips & Suggestions

Warm the cream cheese and chicken broth together in a small saucepan just until the cream cheese is melted. Then combine the ingredients together in your crockpot.

Regular size pierogies hold up better in this casserole. Mini pierogis are fine if you are not concerned about them falling apart.

The texture of the dish

This Crockpot Pierogi Casserole is just that, it is a casserole. There will not be much liquid left after it is fully cooked. The pierogis are like tiny little sponges, soaking up that delicious chicken broth until there is none left. Which will cause them to be a bit mushy/soft. Something we absolutely love around our house. If you are not a fan of thick and rich dishes, you might want to try one of our yummy Soup Recipes instead.

Disclaimer! We Are Just A Hungry Family!

I am not claiming to be a chef or an expert by any means. Just a busy mom trying to feed her hungry family on a budget. If you can relate and give this yummy recipe a try, I would love to hear how this goes over in your home. Or how you make it your own with different ingredients.

Crockpot pierogi-casserole in blue bowl - Daily DIY Life
Print Recipe
4.30 from 72 votes

Crockpot Pierogi Casserole with Kielbasa – An Easy Meals Recipe

Quick & Easy One pot casserole dish that can be made in the crockpot. Crockpot Pierogi Casserole with Kielbasa is a thick and hearty meal for any night of the week.
Prep Time5 mins
Cook Time4 hrs
Total Time4 hrs 5 mins
Course: Casserole
Cuisine: American
Keyword: Casserole, kielbasa, Pierogi
Servings: 6
Calories: 553kcal
Author: Heather

Ingredients

  • 3 16 oz. boxes Mrs. T’s Cheddar Pierogies
  • 4 Cups chicken broth
  • 1 8 oz. block cream cheese
  • 1 cup shredded cheddar cheese
  • 1 pound kielbasa – sliced or other cooked meat mentioned above
  • Salt & pepper to taste

Instructions

  • Combine all ingredients in your crockpot. Cook on high 2 to 3 hours, or on low 4 to 6 hours.
  • Serve with a fresh green salad and crusty bread.

Notes

If you are not a fan of kielbasa, you can substitute it with another sausage. 

Nutrition

Serving: 6g | Calories: 553kcal | Carbohydrates: 8g | Protein: 22.9g | Fat: 25g | Saturated Fat: 10g | Sodium: 419mg | Fiber: 1g | Sugar: 1g

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406 thoughts on “Crockpot Pierogi Casserole with Kielbasa {EASY CROCKPOT MEALS}”

      • 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?

        Reply
        • 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 πŸ™‚

          Reply
  1. 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.

    Reply
    • 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.. πŸ™‚

      Reply
      • 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.

        Reply
          • 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.

      • 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.

        Reply
  2. 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!

    Reply
  3. 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.

    Reply
    • 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!

      Reply
    • 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.

      Reply
    • 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.

      Reply
      • 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!

        Reply
      • 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!

        Reply
    • 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.

      Reply
      • 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???

        Reply
        • 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.

          Reply
    • 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!

      Reply
  4. 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

    Reply
    • Oh no πŸ™ 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.

      Reply
    • 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.

      Reply
  5. 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!

    Reply
    • 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.

      Reply
  6. 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?

    Reply
  7. 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.

    Reply
    • 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.

      Reply
  8. 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

    Reply
    • 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.

      Reply
  9. 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.

    Reply
    • 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

      Reply
    • 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.

      Reply
  10. This totally sounds like something my husband would love! And since I love making crockpot meals, I think it’ll be a winner πŸ™‚ 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.

    Reply
  11. 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?

    Reply
    • 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!

      Reply
  12. 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!

    Reply
  13. 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!

    Reply
    • 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

      Reply
  14. 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 !

    Reply
  15. 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!

    Reply
  16. 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

    Reply
  17. 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!

    Reply
  18. 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.

    Reply
    • I haven’t had that happen πŸ™ 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.

      Reply
  19. 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?

    Reply
    • 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.

      Reply
  20. 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?

    Reply
    • 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.

      Reply
  21. 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.

    Reply
  22. 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!

    Reply
    • 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 πŸ™

      Reply
  23. 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?

    Reply
  24. 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.

    Reply
    • 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!!!!

      Reply
  25. 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!

    Reply
    • 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!!

      Reply
      • 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!

        Reply
  26. 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?

    Reply
  27. 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!

    Reply
  28. 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.

    Reply
    • 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.

      Reply
  29. 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)

    Reply
  30. 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!

    Reply
    • 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!

      Reply
  31. 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!

    Reply
  32. 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?

    Reply
    • 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.

      Reply
      • 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.

        Reply
  33. 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 ??

    Reply
    • 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.

      Reply
  34. 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.

    Reply
  35. πŸ™ 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.

    Reply
  36. 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?

    Reply
    • 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.

      Reply
    • 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.

      Reply
  37. 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?

    Reply
    • 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 πŸ™‚ I have made the corrections. Have a wonderful weekend!

      Reply
  38. 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!!

    Reply
  39. 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!

    Reply
  40. 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..)

    Reply
  41. 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 πŸ™‚

    Reply
  42. 5 stars
    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.

    Reply
  43. 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. ?

    Reply
  44. 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.

    Reply
  45. 5 stars
    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.

    Reply
  46. 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?

    Reply
  47. 5 stars
    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.

    Reply
    • 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.

      Reply
  48. 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?

    Reply
    • 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.

      Reply
  49. Oh my goodness this was delicious! My family loved it, even my picky 4 year old twins. I’ll definitely make this again.

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  50. 5 stars
    Made this and used garlic flavored chicken broth as well as added mushrooms and sliced onions, served with rolls this turned out fantastic!

    Reply
    • 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.

      Reply
  51. 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!

    Reply
  52. 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!

    Reply
  53. 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!

    Reply
  54. 5 stars
    This was amazing! I added caramelized onions, because I just cannot eat pierogi without them πŸ™‚ 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!

    Reply
  55. 5 stars
    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?

    Reply
    • 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.

      Reply
  56. 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.

    Reply
    • 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.

      Reply
      • 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!

        Reply
  57. 5 stars
    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 . πŸ™‚ 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.

    Reply
    • 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.

      Reply
  58. 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?

    Reply
  59. 5 stars
    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!

    Reply
  60. 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?

    Reply
  61. 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!

    Reply
      • 5 stars
        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. πŸ™‚

        Reply
  62. Going to try this … we love sautΓ©ed onions with our pierogies could I add dices onion or should I saute and add on top when serving.

    Reply
  63. 5 stars
    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 πŸ™
    Thanks in advance!

    Reply
  64. 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.

    Reply
  65. 4 stars
    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.

    Reply
  66. 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. πŸ™‚ Have any of you just baked this baby? I planned it for dinner tonight. Help!

    Reply
    • 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).

      Reply
  67. 3 stars
    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.

    Reply
    • 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.

      Reply
  68. 3 stars
    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.

    Reply
  69. 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!

    Reply
  70. 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.

    Reply
  71. 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!

    Reply
  72. 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.

    Reply
  73. 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

    Reply
  74. 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.

    Reply
    • 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.

      Reply
  75. 4 stars
    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!!

    Reply
  76. 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. πŸ™

    Reply
  77. 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….

    Reply
  78. 4 stars
    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!

    Reply
  79. 4 stars
    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 ☺

    Reply
  80. 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.

    Reply
  81. Pingback: Pierogi Casserole – Meeklexicooks
  82. 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, sautΓ©ed 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.

    Reply
  83. 2 stars
    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.

    Reply
  84. 5 stars
    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. πŸ™‚ Just a quick easy option instead of having to heat it up on stove first. Thanks for a wonderful satisfying recipe πŸ™‚

    Reply
  85. 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?

    Reply
    • 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.

      Reply
  86. 5 stars
    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.

    Reply
  87. 5 stars
    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!!

    Reply
    • 5 stars
      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.

      Reply
      • 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!!

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    • 1 star
      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.😞

      Reply
  88. 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.

    Reply
    • 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.

      Reply
  89. 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!

    Reply
    • 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.

      Reply
      • 5 stars
        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

        Reply
  90. 3 stars
    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.

    Reply
  91. 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?

    Reply
  92. 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?

    Reply
  93. This tasted amazing but the pierogies fell apart and I only mixed once to get the sauce evenly spread πŸ™ 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.

    Reply
    • 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.

      Reply
  94. 3 stars
    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.

    Reply
    • 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”

      Reply
  95. 5 stars
    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!

    Reply
    • 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?

      Reply
      • 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.

        Reply
  96. 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

    Reply
  97. 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

    Reply
  98. 5 stars
    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.

    Reply
  99. 4 stars
    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.

    Reply
      • 5 stars
        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!

        Reply
  100. 5 stars
    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!

    Reply
  101. Made this for dinner tonight. We loved it!!! Will make it again. Thank you for this sweet easy recipe for a week night dinner!

    Reply
  102. 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.

    Reply
  103. 5 stars
    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.

    Reply
  104. 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.

    Reply
  105. 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.

    Reply
  106. 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.

    Reply
    • 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.

      Reply
  107. 2 stars
    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.

    Reply
  108. 5 stars
    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!

    Reply
  109. 1 star
    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.

    Reply
  110. 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 !!

    Reply
  111. 5 stars
    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.

    Reply
  112. 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.

    Reply
  113. 1 star
    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

    Reply
  114. 4 stars
    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.

    Reply
  115. 5 stars
    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.

    Reply
  116. 5 stars
    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!

    Reply
  117. 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?

    Reply
  118. 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

    Reply
  119. 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.

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  120. 5 stars
    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..

    Reply
  121. 5 stars
    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!

    Reply
  122. 5 stars
    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.

    Reply
  123. 5 stars
    I use Spinach and Feta cheese pierogis, it’s a really good way to get some healthy greens into picky eaters diets😁😁

    Reply
  124. 5 stars
    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

    Reply
    • 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?????

      Reply
  125. 5 stars
    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..

    Reply
    • 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!

      Reply