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Slow Cooker Pierogi and Kielbasa Bake

A hearty and comforting Polish-inspired dish made with tender pierogi, smoky kielbasa, sauerkraut, and melted cheese. Perfect for busy weeknights or cozy family dinners, this slow cooker recipe delivers maximum flavor with minimal effort.
Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4
Course: Main Course
Cuisine: American, Comfort Food
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 package 16 oz frozen pierogi (potato & cheese or variety)
  • 1 lb kielbasa sliced into ¼-inch pieces
  • 1 large onion diced
  • 2 cloves garlic minced
  • 1 cup sauerkraut drained and rinsed
  • 1 cup shredded cheese cheddar or blend
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp black pepper
  • ½ cup sour cream for serving
  • Fresh parsley chopped (for garnish)

Method
 

  1. Heat olive oil in a skillet over medium heat. Sauté onion for 5 minutes until soft. Add garlic and cook 1 minute more.
  2. In a slow cooker, spread half of the sauerkraut on the bottom.
  3. Layer half of the kielbasa, half of the pierogi, onions/garlic, and a sprinkle of spices and cheese.
  4. Repeat layers with the remaining ingredients.
  5. Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours.
  6. Serve hot with sour cream and fresh parsley on top.

Notes

  • Browning kielbasa before slow cooking adds extra smoky flavor.
  • Potato and cheese pierogi work best, but mushroom or sauerkraut pierogi are great alternatives.
  • To lower sodium, rinse sauerkraut well and use low-sodium kielbasa.
  • Store leftovers in the fridge for up to 3 days or freeze for 2 months.

Nutritional Insights

While hearty, this dish can fit into a balanced meal. Here’s a general estimate per serving (varies depending on pierogi type and kielbasa brand):
Nutrient Approximate Amount Notes
Calories 420–480 kcal Pierogi fillings and cheese can adjust total
Protein 18–22 g From kielbasa and cheese
Carbohydrates 45–55 g Mostly from pierogi
Fat 18–24 g From sausage, cheese, and oil
Fiber 3–4 g From sauerkraut and pierogi dough
Sodium 900–1200 mg Can be reduced by rinsing sauerkraut and choosing low-sodium kielbasa