Crock Pot Kielbasa and Pierogi
Crock Pot Kielbasa and Pierogi is the ultimate easy comfort food! This hearty slow cooker dinner combines smoky kielbasa, tender potato-filled pierogi, sweet Vidalia onions, buttery sauce, and tangy sauerkraut for a cozy meal that’s packed with flavor.
As a Polish girl from western Pennsylvania, this is my dream dinner. It reminds me of home so much. My uncle used to make the most amazing pierogi. I’ve tried to many times to make it from scratch but I just don’t have the same touch. But this recipe takes me back!
This is a pretty quick cooking dinner-for the crock pot. The pierogi only need 3 hours on low otherwise they turn mushy. They come out pillowy and soft , but still with structure. The kielbasa is infused with so much delicious flavor from the onions and sauerkraut.
Want a quick version? Try this Sheet Pan Kielbasa & Pierogi recipe or this 20 minute Skillet Kielbasa with Gnocchi and Broccoli.
I love using loaded baked potato pierogi for this recipe, but you can use your favorite variety. I’ve seen so many great varieties like garlic Parmesan, Four cheese, and of course, classic. The buttery pierogi pair perfectly with the savory kielbasa and slightly sweet-and-tangy sauerkraut.
Why You’ll Love Crock Pot Kielbasa and Pierogi
If you love kielbasa and pierogi, this recipe is a must-try!
- Easy slow cooker dinner: Let the Crock Pot do most of the work.
- Uses frozen pierogi: No thawing required.
- Big comfort-food flavors: Kielbasa, buttery pierogi, onions, mustard, and sauerkraut are an incredible combination.
- Great for busy nights: Prep everything and let it cook.
- Easy to customize: Use your favorite frozen pierogi variety.
- Feeds a crowd: Two boxes of pierogi and a pound or two of kielbasa make a hearty meal.
Ingredients
Crock Pot
You’ll want at least a 6 quart crock pot. I’m using this one from the Beautiful by Drew Barrymore collection.
Kielbasa
I use 1-2 pound of kielbasa, (1-2 packages) cut into large chunks. Smoked kielbasa works especially well because it adds plenty of savory, smoky flavor to the dish.
You can use pork, beef, turkey, or your favorite kielbasa. I love the Polska kielbasa, myself.
Frozen Pierogi
You’ll need two 12-ounce boxes of frozen pierogi.
I used Mrs. T’s Loaded Baked Potato Pierogi, but any variety will work. Potato and cheese, cheddar, onion, or other savory varieties are all delicious.
The best part? Don’t thaw the pierogi first. They go straight from the freezer into the slow cooker.
Vidalia Onion
Sweet Vidalia onion adds a delicious sweetness to the dish as it cooks. Slice it fairly thin so it becomes tender during the cooking process.
Sauerkraut
Sauerkraut adds a tangy contrast to the rich kielbasa and buttery pierogi.
Drain and rinse the sauerkraut before using it. Rinsing removes some of the stronger sour flavor while still leaving plenty of tanginess.
If you think you don’t like sauerkraut try it this way! It yields a sweet and savory sauerkraut rather than an overpowering pungent taste that turn most people off.
Mustard
Stone-ground Dijon mustard adds a little tang and depth to the cooking liquid. Regular Dijon or brown mustard will also work.
Butter
Sliced butter melts over the frozen pierogi as they cook, giving them a rich, buttery flavor.
Caraway Seeds and Brown Sugar
Caraway seeds are a classic pairing with sauerkraut and add a subtle earthy flavor.
A tablespoon of brown sugar balances the tanginess of the sauerkraut without making it overly sweet.
How to Make Crock Pot Kielbasa and Pierogi
1. Add the onions
Place the sliced Vidalia onion in the bottom of the Crock Pot.
Season with ½ teaspoon salt and ¼ teaspoon black pepper.
2. Add the kielbasa
Cut the kielbasa into large chunks and place it over the onions.
Keeping the kielbasa in larger pieces helps it stay juicy while it cooks.
3. Add the frozen pierogi
Place the frozen pierogi over the kielbasa.
Do not thaw them first.
Arrange them as evenly as possible so they aren’t all stacked in one spot.
4. Make the cooking liquid
In a bowl or measuring cup, combine the chicken broth, stone-ground Dijon mustard, remaining salt, remaining black pepper, and garlic powder.
Whisk until combined.
Pour the seasoned broth over the kielbasa and pierogi.
5. Add the butter
Place the sliced butter over the top of the pierogi.
As the butter melts, it adds richness and helps keep the pierogi tender.
6. Add the sauerkraut
In a small bowl, combine the drained and rinsed sauerkraut with the brown sugar and caraway seeds.
Spread the sauerkraut mixture over the top of the pierogi.
7. Slow cook
Cover and cook on LOW for about 3 hours.
About halfway through cooking, check the pierogi.
If some of the pierogi aren’t getting enough liquid or appear to be drying out against the sides of the Crock Pot, carefully rearrange them so they are exposed to some of the cooking liquid.
Continue cooking until the pierogi are tender and heated through.
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Tips for the Best Crock Pot Kielbasa and Pierogi
Don’t thaw the pierogi
Frozen pierogi go directly into the Crock Pot. Thawing them first can cause them to become softer and more likely to fall apart during cooking.
Check the pierogi halfway through
This is an important step with this recipe.
Slow cookers can cook differently, and pierogi that are sitting against the sides of the Crock Pot may dry out. Check them around the halfway point and gently move them around if needed.
Normally, I would not tell you to lift the lid to check on the food because every time you lift the lid it adds about 20 minutes to your cooking time. However, the meat in this dish is already cooked, we’re just warming it up, so lifting the lid doesn’t affect the recipe like it would other recipes with beef or chicken.
Use larger pieces of kielbasa
Cutting the kielbasa into larger chunks helps prevent it from becoming overly soft while cooking.
Don’t skip the butter
The butter adds a wonderful richness to the pierogi and cooking liquid.
Balance the sauerkraut
Rinsing the sauerkraut and adding a little brown sugar gives it a more balanced flavor. You still get that classic tangy sauerkraut flavor without it overpowering the rest of the dish. If you aren’t a big fan of sauerkraut straight out of the can (like me!), try it this way! I promise it’s so good!
What Kind of Pierogi Should I Use?
You can use any variety of frozen pierogi you enjoy.
Potato and cheese is a classic choice, but loaded baked potato pierogi are especially delicious with kielbasa.
Other varieties you could try include:
- Potato and cheese
- Cheddar and onion
- Sauerkraut
- Mushroom
- Spinach and cheese
- Loaded baked potato
Just make sure you’re using frozen pierogi, and don’t thaw them before adding them to the slow cooker.
Can I Leave Out the Sauerkraut?
Absolutely. If your family doesn’t like sauerkraut, you can leave it out.
The kielbasa and pierogi will still make a delicious meal. You could also serve sauerkraut on the side so everyone can add as much as they like.
Can I Use Fresh Pierogi?
This recipe was specifically developed using frozen pierogi, so I recommend sticking with frozen for the best results.
Fresh pierogi can cook more quickly and may become too soft during the slow cooking process.
Can I Brown the Kielbasa First?
You can, although it’s not necessary.
Browning the kielbasa in a skillet before adding it to the Crock Pot will give it a little extra color and caramelized flavor. If you’re looking for the easiest possible dinner, though, you can skip this step.
What to Serve with Kielbasa and Pierogi
Because this Crock Pot kielbasa and pierogi is such a hearty meal, you don’t need much on the side.
Try serving it with:
- A simple green salad
- Roasted vegetables
- Steamed green beans
- Applesauce
- Extra sauerkraut
- A crusty loaf of bread
A simple green vegetable or crisp salad is especially good alongside the rich, buttery pierogi.
How to Store Leftovers
Store leftover kielbasa, pierogi, onions, and sauerkraut in an airtight container in the refrigerator for up to 4 days.
Reheat individual portions in the microwave or gently in a skillet on the stovetop.
Keep in mind that the pierogi may soften slightly after refrigeration, but they’ll still be delicious.
Can You Freeze Kielbasa and Pierogi?
I recommend enjoying this recipe fresh or within a few days of making it rather than freezing the finished dish.
The texture of the pierogi can change after freezing and thawing, becoming softer than they were originally.
More Recipes with Kielbasa
- Crock pot Hasselback Saucy Kielbasa
- Sheet Pan Pierogi & Kielbasa
- Skillet Kielbasa and Gnocchi
- Crock Pot Kielbasa and Potato Soup
- Air Fryer Kielbasa and Peppers
- Cheesy Skillet Kielbasa and Rice
Video How To Make Crock Pot Kielbasa & Pierogi
Crock Pot Kielbasa and Pierogi with Sauerkraut
Equipment
- crock pot 6 quart or larger
Ingredients
- 1 large Vidalia onion sliced
- 1 teaspoon salt divided
- ½ teaspoon black pepper divided
- 2 pounds kielbasa cut into large chunks (2 packages)
- 2-12 ounce boxes frozen pierogi, any variety
- 2 cups chicken broth
- 2 tablespoons stone-ground Dijon mustard
- 1 teaspoon garlic powder
- ¼ cup butter cut into slices
- 12 ounce can sauerkraut drained and rinsed
- 1 teaspoon caraway seeds
- 1 tablespoon brown sugar
Instructions
- Place the sliced onion in the bottom of the Crock Pot. Season with ½ teaspoon salt and ¼ teaspoon black pepper.
- Place the kielbasa chunks over the onions.
- Add the frozen pierogi to the Crock Pot, arranging them as evenly as possible.
- In a bowl, mix the chicken broth, Dijon mustard, remaining ½ teaspoon salt, remaining ¼ teaspoon black pepper, and garlic powder.
- Pour the seasoned chicken broth over the kielbasa and pierogi.
- Place the sliced butter over the pierogi.
- In a small bowl, mix the drained and rinsed sauerkraut with the brown sugar and caraway seeds.
- Spread the sauerkraut mixture over the top of the pierogi.
- Cover and cook on LOW for 3 hours.
- Halfway through cooking, check the pierogi. If some aren’t getting enough liquid or are drying out against the sides of the Crock Pot, carefully rearrange them so they are exposed to some of the cooking liquid.
- Continue cooking until the pierogi are tender and heated through.
- Serve with a dollop of sour cream and enjoy!
Notes
- Use any variety of frozen pierogi you like.
- I used loaded baked potato pierogi, but potato and cheese is another great option.
- Cook on High 1 1/2 hours if you’re in a hurry.
- Do not thaw the pierogi before cooking, use them frozen.
- Check the pierogi halfway through cooking and rearrange them if necessary.
- For a milder sauerkraut flavor, be sure to drain and rinse the sauerkraut before adding it.
Nutrition
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