Crockpot Pierogi with Kielbasa Casserole

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3. Mix and Set to Cook

Gently stir the mixture to ensure the pierogies are coated in broth and evenly distributed. This will help them soak up the delicious flavors while cooking.

  • Cook on high for 3 to 4 hours or on low heat for 6 hours. The longer, slower cooking process on low heat allows the flavors to meld together more deeply, but either option will yield excellent results.

4. Prepare the Cream Cheese Mixture

While your casserole is cooking, you’ll want to prepare the cream cheese mixture, which will be added toward the end to give the dish its signature creaminess.

  • In a microwave-safe bowl, combine the cream cheese and remaining cup of chicken broth. Microwave for about 30 seconds to a minute, or until the cream cheese is soft and easy to whisk.
  • Whisk the mixture until smooth, making sure there are no lumps. The goal is to create a creamy, pourable sauce that will meld into the casserole perfectly.

5. Add the Cream Cheese Mixture and Finish Cooking

About 30 minutes before serving, pour the cream cheese mixture evenly over the contents of the crockpot. This step is crucial for achieving the dish’s creamy consistency.

  • Add the reserved shredded cheddar cheese on top for an extra cheesy layer.
  • Cover and cook for an additional 30 minutes on low heat to allow the sauce to thicken and everything to meld together.

6. Serve and Garnish

Once the cooking time is up, gently stir the casserole to combine the cheese, cream, and pierogies. This ensures every bite is filled with cheesy, creamy goodness.

For a finishing touch, sprinkle sliced green onions over the top to add a fresh, crunchy contrast to the rich casserole.

Serve hot, and watch as your family or guests devour this satisfying, flavor-packed dish.

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