Slow Cooker Pierogies


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Easily make a Polish favorite in the comfort of your own kitchen with this Slow Cooker Pierogies recipe. You need two boxes of frozen pierogies, kielbasa, chicken broth, cheese, and pepper. This one-pot meal is sure to be loved by the whole family!

Kielbasa is a meat that can enhance any dish or be enjoyed as a tasty appetizer, like my Slow Cooker Candied Kielbasa.

close-up of pierogies in a slow cooker.
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What are pierogi?

Whether you call them pierogi or pierogies, this classic Poland dish features dumplings that can be filled with a variety of things, such as potato and cheese, onion, or even broccoli. The dumpling is usually made of unleavened dough to keep the dumpling shape nice and tight.

For this recipe, we’re using classic cheddar pierogies, which are filled with aged sharped cheddar cheese and creamy whipped potatoes wrapped in tender pasta. In just a few hours of cooking time, you’ll have a delicious meal ready for the dinner table. This is sure to be a pierogi slow cooker recipe your whole family loves!

Recipe Ingredients

ingredients for slow cooker pierogies on a table.
  • Pierogies: You’ll need 2 boxes. I use Mrs. T’s brand of frozen classic cheddar pierogies.
  • Kielbasa: Sliced into half inch pieces. Adds amazing flavor. You can also use smoked sausage. We use kielbasa in lots of slow cooker recipes such as slow cooker kielbasa and sauerkraut or slow cooker kielbasa potato soup.
  • Cream Cheese: Cubed, this will lend the creaminess to the sauce without the need of making a roux.
  • Chicken Broth: Helps create the base.
  • Cheddar Cheese: I prefer to shred my own to ensure it melts properly.
  • Seasoning: Freshly ground pepper.
  • The full recipe is the recipe card below the photos.

Step-by-Step Directions

four images showing how to make slow cooker pierogies.

Step One – Add the frozen pierogi to the crock pot.

Step Two – Add the kielbasa, cubed cream cheese and shredded cheddar cheese on top.

Step Three – Pour over the chicken broth.

Step Four – Cover and cook on LOW For 4 hours. Stir the crockpot pierogies gently and serve!

overhead shot of slow cooker pierogies.

How to Serve

  • This recipe has all of the components of a filling meal so you can serve it as is by putting a nice helping of dumplings and kielbasa on a plate or in a bowl. Round off the meal with a green salad if desired or my slow cooker green beans and bacon.
  • You can also add additional shredded cheese and sliced green onions on top. Caramelized or fried onions and bacon crumbles are also a popular topping option.
  • Salt and pepper to taste.
overhead shot of serving of slow cooker pierogies on a plate.

Recipe FAQs

Can I leave out the kielbasa?

Of course. Slow cooker recipes like this become great vegetarian dishes if you choose to leave out the meat.

How do I store leftovers?

Store any remaining leftovers in an airtight container and store in the fridge for up to 4 days.

How long should I cook if I use homemade pierogi?

I recommend using frozen pierogi as this recipe is based on frozen pierogies.

Can I use a different flavor of pierogi?

Any flavor of pierogi can be used, such as onion, sauerkraut, or broccoli.

serving of slow cooker pierogies on a plate.

More Slow Cooker Kielbasa Recipes:

overhead shot of slow cooker pierogies.

Slow Cooker Pierogies

3.34 from 3 votes
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 6
Made with just 6 ingredients, this Slow Cooker Pierogies recipe adds a nice twist to dinnertime.

Ingredients 
 

  • 32 oz. frozen classic cheddar pierogies, (I use two 16-oz. boxes of Mrs. T's brand)
  • 12 oz. Kielbasa, sliced
  • 8 oz. cream cheese, cubed
  • 3 cups chicken broth
  • 1 cup cheddar cheese
  • 1/4 tsp. freshly ground pepper

Instructions 

  • Add the frozen pierogies to the slow cooker. Add the kielbasa, cubed cream cheese and cheddar cheese on top.
  • Pour over the chicken broth.
  • Cook on LOW For 4 hours. – don't cook any longer for the pierogi will start to fall apart.
  • Stir gently and serve!

Sarah’s Notes

  • The kielbasa could be left out to make this a vegetarian dish.
  • Any flavor of pierogi can be used such as onion, sauerkraut or broccoli.
  • Store any remaining leftovers in an airtight container and store in the fridge for up to 4 days.

Nutrition

Calories: 401kcal | Carbohydrates: 4g | Protein: 15g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 99mg | Sodium: 1174mg | Potassium: 221mg | Fiber: 0.02g | Sugar: 2g | Vitamin A: 699IU | Vitamin C: 1mg | Calcium: 182mg | Iron: 1mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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7 Comments

  1. Carol Ann Cox says:

    5 stars
    I didn’t have 4 hours before an Event so I boiled the frozen pierogies. After rinsing and draining them I added diced onion in my pan and a scoop of butter. Saute onion till translecent. Add the vegetable stock till hot then add 1/2 block of cream cheese then Cheddar cheese. When all mixed together I added the pierogies to the mix. Added stone pepper and salt. Delish!

  2. H. Voorheis says:

    1 star
    the cream cheese stays in big lumps (followed cooking temp and time exactly); not creamy either nothing mixes and if you do try to mix at the end of cooking you can break the pierogies apart; unappetizing! Never again.

  3. Rae Lynne Gard says:

    Wondering about all the grease from Kielbasa??? Just to think about it is a turn-off. I like to eat Kielbasa, but boil in water first.

    1. Sarah Olson says:

      I’ve never had a problem with kielbasa being greasy. In our area, we have Hillshire farm brand, and it’s very lean.

  4. Mich says:

    This dish sounds delicious, but it doesn’t look appealing at all – it’s all separated. I might try it, but will try to whisk & melt the cream cheese and chicken broth (and maybe some cheddar) over a low flame first, then add that to the slow cooker. Will update if I try it.

  5. Deborah says:

    4 stars
    You cannot only store leftovers for 4 hours? Why?

    1. Sarah Olson says:

      That was a typo, thanks for catching that!