I grew up on comfort food that warmed the whole house — this Slow Cooker Pierogi and Kielbasa Bake is one of those recipes. It layers frozen pierogis and smoky kielbasa in a creamy mushroom-and-sour-cream sauce, then finishes under melted cheddar for an easy, stick-to-your-ribs meal. It’s perfect when you want hands-off cooking and big flavor from pantry staples.

Why you’ll love this dish

There’s a lot to like: it’s fuss-free, freezer-friendly, and feeds a crowd without standing at the stove. Using frozen pierogis saves prep time while the slow cooker softens them to a pillowy texture. The kielbasa adds savory, smoky bites so you don’t miss a lot of extra seasoning. Make it for weeknight family dinners, a casual Sunday supper, or a potluck where you want to bring something hearty that reheats well.

“Dinner was ready with almost no hands-on time, and everyone went back for seconds — pure comfort in a slow cooker.” — a home cook’s quick review

If you enjoy simple slow-cooker classics, you might also like this easy slow cooker baked ziti recipe that uses a similar set-and-forget approach.

How this recipe comes together

Quick overview before you start, so you know what to expect:

Layer frozen pierogis and sliced kielbasa directly in a 6-quart slow cooker.
Whisk a creamy sauce from cream of mushroom soup, sour cream, onion, and garlic.
Pour sauce over the layers, cover, and cook on LOW (6–8 hours) or HIGH (3–4 hours) until pierogis are tender.
Stir in or top with cheddar near the end so it melts without overcooking.
Optional broil for 2–3 minutes if you want a browned, bubbly top.

This method keeps the pierogis intact and gives a rich, saucy casserole without parboiling or pan-frying first.

What you’ll need

1 package frozen pierogis (cheese or potato-filled)
1 pound kielbasa, sliced into 1/4-inch rounds
1 (10–11 oz) can cream of mushroom soup
1 cup sour cream
1 cup shredded cheddar cheese (plus extra for topping)
1 medium onion, chopped
2 cloves garlic, minced
Salt and pepper to taste
Chopped chives for garnish

Notes and substitutions:

Use potato-filled pierogis for milder flavor or cheese-filled for richer results.
Swap cream of mushroom for cream of chicken if preferred; adjust salt.
For a lighter version, use Greek yogurt instead of sour cream (stir in at the end to prevent breaking).
Smoked sausage or andouille can replace kielbasa for a different spice profile.

How to prepare it

Spray the inside of a 6-quart slow cooker with nonstick spray.
Place half the frozen pierogis in an even layer on the bottom.
Scatter half the sliced kielbasa over the pierogis.
Repeat with the remaining pierogis and kielbasa.
In a medium bowl, whisk together the cream of mushroom soup, sour cream, chopped onion, minced garlic, salt, and pepper until smooth.
Pour the sauce evenly over the pierogi and kielbasa layers. Gently stir one or two times to distribute the sauce.
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until pierogis are tender and heated through.
In the last 10–15 minutes of cooking, sprinkle shredded cheddar over the top and replace the lid until the cheese melts.
For a golden top, transfer the cooked bake to a baking dish and broil for 2–3 minutes, watching closely to avoid burning.
Garnish with chopped chives and serve warm.

Best ways to enjoy it

Serve this bake straight from the slow cooker for easy family-style eating. Suggested pairings:

A crisp green salad or shredded cabbage slaw to cut the richness.
Steamed green beans or roasted Brussels sprouts for veg balance.
Dollop extra sour cream or a spoonful of Dijon mustard at the table for a tangy counterpoint.
Crusty bread to soak up the creamy sauce if you want a heartier plate.

For a brunch twist, add a fried egg on top of each serving for runny yolk richness.

Storage and reheating tips

Refrigerator: Cool to room temperature, then store in an airtight container for 3–4 days.
Freezing: Freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Rewarm gently in a covered skillet over medium-low heat with a splash of water or milk to loosen the sauce, or microwave in 30–45 second intervals, stirring between bursts.
Food safety: Don’t leave the cooked dish at room temperature for more than 2 hours. Reheat leftovers to 165°F (74°C) before serving.

Pro chef tips

Don’t overcrowd the slow cooker: a 6-quart is ideal so heat circulates and pierogis cook evenly.
Use frozen pierogis straight from the bag — thawing can make them gummy and cause them to break apart.
If your kielbasa is very salty or smoked, cut back on added salt in the sauce and taste before serving.
For extra texture, reserve a handful of pierogi to pan-sear in butter while the rest slow-cooks; add them on top before broiling.
To keep the sauce silky, stir in the sour cream right before the last 30 minutes on LOW rather than at the beginning if you’re worried about separation.

Creative twists

Add vegetables: Stir in a cup of frozen peas or chopped bell peppers 30–60 minutes before the end of cooking.
Swap cheese: Use Monterey Jack or Gruyère for a different melt and flavor profile.
Make it spicy: Stir in 1/2 teaspoon smoked paprika and a pinch of cayenne, or use pepper jack cheese.
Vegetarian version: Replace kielbasa with diced, smoked tofu or mushrooms and use vegetarian cream soup.
Sheet-pan finish: After slow-cooking, spread into a sheet pan, top with extra cheese and breadcrumbs, then broil for a crisp topping.

For more slow-cooker inspiration using similar techniques, check out these variations like Slow Cooker Beef and Broccoli (version 2) and the alternate takes at Slow Cooker Beef and Broccoli (version 3) and Slow Cooker Beef and Broccoli (version 4).

Helpful answers

Q: Can I use fresh pierogis instead of frozen?
A: Yes, but reduce the cooking time — fresh pierogis will become tender much faster. Check at the 2–3 hour mark on LOW. If they’re already soft, you can stop cooking and simply melt the cheese on top.

Q: Do I need to thaw the kielbasa?
A: No — kielbasa slices can go in from refrigerated or slightly chilled. If using fully frozen kielbasa, give it a short thaw for even cooking.

Q: Will the pierogis fall apart in the slow cooker?
A: When cooked gently they usually hold shape. Avoid stirring vigorously; a gentle fold once or twice is enough. Using a 6-quart slow cooker helps prevent overcrowding and breakage.

Q: Can I make this on the stovetop or in the oven instead?
A: Yes. Layer everything in a baking dish, cover tightly with foil, and bake at 350°F (175°C) for 30–45 minutes until pierogis are tender, then add cheese and broil briefly. Stovetop, simmer gently in a covered skillet with a little added liquid until tender.

Conclusion

If you want more inspiration built around the same cozy, no-fuss approach, take a look at a similar spin in The Country Cook’s Crock Pot Pierogi and Kielbasa Casserole for another comforting take, or try the flavorful twist in That Oven Feelin’s Crockpot Pierogi Casserole with Kielbasa for more ideas to adapt and experiment.