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Pierogi and Kielbasa Crockpot Recipe
Isla Marie

Pierogi and Kielbasa Crockpot Recipe

This Pierogi and Kielbasa Crockpot Recipe features frozen pierogi and sliced kielbasa slow-cooked with onions, garlic, and a creamy broth. Ready in 4–5 hours with 15 minutes of prep, it serves 4–6 as a main dish. Below, you’ll find ingredients, equipment, instructions, and tips for a flavorful, stress-free Polish meal.
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Prep Time 15 minutes
Cook Time 6 hours
0 minutes
Total Time 6 hours 15 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: Comfort Food, Polish
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb kielbasa sausage: Sliced into 1/2-inch rounds.
  • 16 oz frozen pierogi: Potato cheese, or mushroom filling (about 12–16 pierogi).
  • 1 large onion: Thinly sliced.
  • 3 cloves garlic: Minced.
  • 2 tbsp butter: For sautéing.
  • 1 cup chicken broth: Low-sodium.
  • 1/2 cup sour cream: For creamy sauce.
  • 1/2 cup shredded cheddar cheese: Optional for richness.
  • 1 tsp smoked paprika: For depth.
  • 1/2 tsp salt: To taste.
  • 1/4 tsp black pepper: Freshly ground.
  • Optional: 1 cup sauerkraut drained, for tangy flavor.
  • Garnish: Fresh chives or parsley chopped.

Equipment

  • Crockpot/Slow Cooker: 6-quart.
  • Large Skillet: For browning kielbasa and onions.
  • Tongs: For handling kielbasa.
  • Cutting Board and Knife: For slicing onion and kielbasa.
  • Measuring Cups and Spoons: For accuracy.
  • Wooden Spoon: For stirring.
  • Serving Dish: For presentation.

Method
 

  1. Brown Kielbasa: In a skillet over medium heat, melt 1 tbsp butter. Add kielbasa slices and cook for 2–3 minutes per side until lightly browned. Transfer to crockpot.
  2. Sauté Onions: In the same skillet, add remaining 1 tbsp butter. Cook onions for 4–5 minutes until soft. Add garlic and cook 1 minute. Transfer to crockpot.
  3. Assemble: Add frozen pierogi, chicken broth, smoked paprika, salt, pepper, and sauerkraut (if using) to the crockpot. Stir gently to combine.
  4. Cook: Cover and cook on low for 4–5 hours or high for 2–3 hours, until pierogi are tender and heated through.
  5. Add Creaminess: Stir in sour cream and cheddar cheese (if using) during the last 15 minutes of cooking. Mix until sauce is creamy.
  6. Serve: Spoon into a serving dish, garnish with chives or parsley, and serve hot.

Notes

Pierogi Type: Use frozen potato, cheese, or mushroom pierogi; fresh pierogi may overcook.
Sauce Consistency: Add 1–2 tbsp broth if sauce is too thick; for thicker sauce, mix 1 tbsp cornstarch with 1 tbsp water and stir in at the end.
Gluten-Free: Ensure broth and pierogi are gluten-free; kielbasa is typically gluten-free but check labels.
Make-Ahead: Brown kielbasa and onions the night before; refrigerate and add to crockpot in the morning.
Storage: Store leftovers with sauce to keep pierogi moist.