You catch the smell through the steam vent and suddenly you are starving. That cheesy, savory scent kinda fills your kitchen with promise. It’s like a warm hug after a long day of running around the city. You remember that first whiff hits you just about halfway through the cooking and dang it pulls you right to the cooker.
It’s the kind of meal that makes you wanna forget the day’s drama and just sit down to relax. You feel how the aroma wraps up every corner of your condo, mixing that smokey kielbasa with creamy cheese in a way that’s gonna be real good. You can almost taste the tender pierogies swimming in that cheesy broth before you even lift the lid.
And the best part? It’s all cooked up in your trusty Crock Pot with barely any fuss. Knowing that you can start it early and come back to dinner ready makes you feel like a kitchen rockstar. This casserole hits all the cozy spots and it’s one you’ll wanna make again and again for sure.
What Makes Pressure Cooking Win Every Round
- It gets dinner ready fast when you aint got hours to wait.
- Your ingredients turn tender with a juicy, flavorful pull.
- You don’t gotta watch it all the time which frees you up.
- The cooker builds pressure to trap all those good flavors inside.
- Natural release lets everything rest and settle so it tastes even better.
- Quick release saves you when you just gotta get to the table quick.
All the Pieces for This Meal
- 4 cups chicken broth, divided use for keeping everything juicy.
- 2 (16 ounce) bags frozen pierogies, cheddar or onion work great but cheddar is my fave.
- 2 cups shredded cheddar cheese, you gonna split this between sauce and topping.
- 1 pound smoked Polska kielbasa, sliced into bite-sized pieces for perfect bites.
- Salt and pepper just to taste so the cheese sauce sings.
- 8 ounce block cream cheese, softened to room temp to melt all smooth and creamy.
- Sliced green onions, for that fresh crunchy pop on top.
These ingredients might look simple but they come together in a way that’s really something special. The frozen pierogies hold their shape but soak up that cheesy goodness. The kielbasa adds a smoky, meaty punch that you remember in every bite. Cream cheese smooths it out while cheddar brings sharpness. And green onions? They finish it off with a fresh little zing that wakes up your taste buds.
The Full Pressure Cooker Journey
Alright, here’s how you get this party started. First, slice the kielbasa into those nice little pieces that give you flavor in every mouthful.
Next up, heat 2 cups of chicken broth in a medium saucepan over medium heat. Toss in the softened cream cheese and keep stirring till it’s fully melted and smooth. It’s gonna turn into this creamy sauce that you kinda wanna just eat with a spoon.
Then you add 1 cup of shredded cheddar cheese right into that sauce. Stir until it’s melted and combined. Don’t forget to sprinkle in salt and pepper 'cause seasoning is key.
Now you’re ready to load up the Crock Pot. Drop those frozen pierogies in first then layer the kielbasa slices over them. Pour your cheese sauce all over the top so everything gets coated with that creamy yum.
Pour in the remaining 2 cups of chicken broth around the edges and then sprinkle the last cup of cheddar cheese on top. This extra cheese gonna make the casserole all melty and irresistible.
Cover your cooker and set it on LOW for 4 to 5 hours if you’re chilling at home. If you’re in a rush, crank it to HIGH for 2 to 3 hours but keep an eye on it so everything stays tender with that perfect pull.
When time’s up, you want a natural release where you just let the pressure drop on its own. It’ll help everything settle and taste even better. Finish by scattering that fresh sliced green onion all over for a nice pop of color and flavor right before serving.
Quick Tricks That Save Your Time
- Slice your kielbasa ahead of time while you’re prepping other ingredients.
- Use pre-shredded cheddar cheese to cut down on grating.
- Softening cream cheese in the microwave for 20 seconds helps speed up sauce making.
- Set your Crock Pot on a timer so it switches to warm after cooking.
- Gather all your ingredients on the counter before you start to keep it smooth.
That First Bite Moment
You lift your fork and snag a little of everything in one go. The pierogi is soft but still holds its shape despite cooking slow and low.
The kielbasa bites give a smoky pop that hits your taste buds with warmth and a hint of spice. You feel the creamy cheese sauce hug each bite kinda like a comfy blanket.
The cheddar on top is all melty and gooey, pulling away in strings with that tender pull you love. Green onions add a fresh crunch that lets your mouth take a little break.
Eating this casserole feels like catching up with an old friend. It’s tasty, filling, and just dang satisfying. You remember why simple comfort food wins everytime.
How to Store This for Later
If you got leftovers—lucky you! Let the casserole cool down to room temp first. This keeps the texture nice and stops weird condensation from forming.
Pop it into an airtight container and keep it in the fridge. It’ll stay good for about 3 to 4 days so you can enjoy it again soon.
Want it for later? Freeze portions in freezer-safe containers or bags. It keeps the flavors just right for up to 3 months. Thaw overnight in the fridge for best results.
When reheating, do it gently in the microwave or oven with a little splash of broth if it feels dry. That way it stays creamy and melty like it just came out of the cooker.
The FAQ Section You Actually Need
- Can I use fresh pierogies instead of frozen? Yeah, fresh ones work great and you might need to shorten cooking time slightly so they don’t get mushy.
- What if I don’t have cream cheese? You can swap in sour cream or a mild cream sauce but cream cheese gives the best rich texture.
- How do I know when it’s done? Look for pierogies that are tender with that easy pull and melted cheese bubbling on top.
- Can I make this on the stove instead? You could but you gotta watch it close so the sauce doesn’t stick or burn. Using the crock pot frees you up.
- Is there a way to make it spicier? Toss in some crushed red pepper flakes or use a spicy kielbasa for a little kick.
- Why natural release over quick release? Natural release lets the pressure drop slowly so everything cooks evenly and you get that perfect tender pull in the pierogies.
For related recipes, check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe for a quick and easy option using kielbasa, or explore Mozzarella Stuffed Rosemary Parmesan Soft Pretzels featuring cheesy, herbed treats perfect for snacks. Also, don’t miss our Easy Marinated Cheese Appetizer with Salami & Green Olives as a savory delight to complement your meals.
Crock Pot Pierogi and Kielbasa Casserole
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 4 cups Chicken broth divided use
- 2 bags Frozen pierogies 16 ounces each; cheddar or onion flavor
- 2 cups Shredded cheddar cheese divided use
- 1 pound Smoked Polska kielbasa sliced bite-sized
- Salt and pepper to taste
- 8 ounce Cream cheese softened to room temperature
- Sliced green onions for serving
Instructions
Instructions
- Slice the kielbasa into bite-sized pieces.
- In a saucepan, heat 2 cups of chicken broth over medium heat. Add softened cream cheese and stir until fully melted and smooth.
- Add 1 cup of shredded cheddar cheese to the sauce and stir until melted. Season with salt and pepper to taste.
- In your Crock Pot, layer the frozen pierogies on the bottom and top with kielbasa slices.
- Pour the cheese sauce evenly over the pierogies and kielbasa.
- Pour the remaining 2 cups of chicken broth around the edges of the Crock Pot. Top with the remaining 1 cup of shredded cheddar cheese.
- Cover and cook on LOW for 6 hours or HIGH for 3 hours, until pierogies are tender and cheese is bubbly.
- Before serving, top with sliced green onions for garnish.
