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A bowl of pierogi topped with sautéed onions, sliced smoked sausage, and herbs sits on a striped cloth.

Crock Pot Kielbasa and Pierogi with Sauerkraut

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.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 6 servings

Equipment

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

Method
 

  1. Place the sliced onion in the bottom of the Crock Pot. Season with ½ teaspoon salt and ¼ teaspoon black pepper.
  2. Place the kielbasa chunks over the onions.
  3. Add the frozen pierogi to the Crock Pot, arranging them as evenly as possible.
  4. In a bowl, mix the chicken broth, Dijon mustard, remaining ½ teaspoon salt, remaining ¼ teaspoon black pepper, and garlic powder.
  5. Pour the seasoned chicken broth over the kielbasa and pierogi.
  6. Place the sliced butter over the pierogi.
  7. In a small bowl, mix the drained and rinsed sauerkraut with the brown sugar and caraway seeds.
  8. Spread the sauerkraut mixture over the top of the pierogi.
  9. Cover and cook on LOW for 3 hours.
  10. 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.
  11. Continue cooking until the pierogi are tender and heated through.
  12. Serve with a dollop of sour cream and enjoy!

Nutrition

Calories: 605kcalCarbohydrates: 12gProtein: 23gFat: 51gSaturated Fat: 21gPolyunsaturated Fat: 5gMonounsaturated Fat: 22gTrans Fat: 0.3gCholesterol: 128mgSodium: 2444mgPotassium: 552mgFiber: 2gSugar: 6gVitamin A: 251IUVitamin C: 13mgCalcium: 57mgIron: 3mg

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.
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