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Crockpot pierogi casserole with turkey kielbasa — creamy slow-cooker comfort for weeknights Pinterest recipe pin

Crockpot Pierogi Casserole with Turkey Kielbasa

A hands-off slow-cooker casserole layering seared turkey kielbasa, cheese pierogi, and a slightly thickened creamy-cheddar sauce for tender pierogi and savory bites.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 14 ounces turkey kielbasa sliced into 1/2-inch rounds
  • 1 tablespoon neutral oil vegetable or canola
  • 1 medium yellow onion sliced
  • 1 1/2 cups low-sodium chicken broth divided
  • 4 ounces cream cheese cut into cubes
  • 1/2 cup milk whole or 2%
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon onion powder
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 12 ounces frozen cheese pierogi about 1 package
  • 1 cup shredded medium-sharp cheddar divided
  • 1 tablespoon chopped fresh parsley optional, for garnish
  • Sour cream for serving optional

Equipment

  • 1 6-quart slow cooker
  • 1 12-inch skillet
  • 1 Small saucepan or medium skillet
  • 1 Wooden spoon or heatproof spatula

Method
 

Prep and sear
  1. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat, add sliced turkey kielbasa in a single layer and sear 2–3 minutes per side until edges are caramelized, then transfer kielbasa to a plate.
  2. Add the sliced onion to the skillet and cook 5–7 minutes over medium heat until translucent and lightly browned; deglaze with 2 tablespoons chicken broth if needed, then transfer onions to the plate with kielbasa.
Make the sauce
  1. In a small saucepan over medium heat combine 1 1/2 cups chicken broth, cream cheese, milk, Dijon mustard, and onion powder; whisk until smooth and warm.
  2. Mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry, whisk into the simmering sauce, and cook 2–3 minutes until slightly thickened; remove from heat.
Assemble and slow-cook
  1. Spread half the cooked onion in the bottom of a 6-quart slow cooker, add half the kielbasa, then arrange half the frozen pierogi in a single layer over the kielbasa and onions.
  2. Pour half the warm sauce over the pierogi and sprinkle 1/2 cup shredded cheddar over the layer; repeat with remaining onion, kielbasa, pierogi, sauce, and top with remaining 1/2 cup cheddar.
  3. Cover and cook on LOW for 2 hours, then switch to HIGH for 60–75 minutes; for slightly browned edges, remove the lid for the last 10–15 minutes on HIGH.
Finish
  1. Garnish with chopped parsley and serve warm with sour cream if desired.

Notes

Use a 6-quart slow cooker to avoid overcrowding; add pierogi in the last 60–75 minutes to prevent them from becoming mushy. If you don’t have cornstarch, whisk 2 tablespoons flour into the warmed broth instead; if the sauce becomes too thin, thicken a cup on the stovetop with a cornstarch slurry and return it to the crockpot.