Ingredients
Method
Mix the Creamy Sauce
- In a medium bowl, whisk together the cream of mushroom soup, sour cream, chicken broth, garlic powder, smoked paprika, salt, and pepper until thick and smooth, almost like a rich gravy base.
Layer the Bottom of the Slow Cooker
- Lightly spray the slow cooker insert with non-stick cooking spray. Spread about a third of the sauce mixture across the bottom to prevent sticking and ensure even cooking.
Add the Pierogis, Kielbasa, and Onion
- Layer the frozen pierogis directly from the bag — no need to thaw. Place the sliced kielbasa and onion slices on top and around the pierogis. Casual layering works fine here.
Pour Over the Remaining Sauce
- Spoon the rest of the creamy sauce evenly over the top of everything, making sure the pierogis are mostly covered so they cook through evenly and soak up all the smoky, cheesy flavor.
Cook Low and Slow, Then Add Cheese
- Place the lid on and cook on Low for 4 hours or High for 2 hours.
- About 15 minutes before serving, sprinkle the shredded cheddar generously over the top, replace the lid, and let it melt into a golden, bubbly layer.
- The pierogis should be fork-tender and the sauce thickened into a velvety casserole. Garnish with fresh chives before serving.
Notes
Slice the kielbasa and onion the night before and store in the fridge for even faster morning assembly. Avoid lifting the lid during cooking as it adds cook time. Always spray the insert with non-stick spray to prevent sticking. Add cheese only in the last 15 minutes to avoid a greasy texture. If using fresh pierogis, reduce cook time by about 45 minutes on Low. You can assemble everything the night before and refrigerate — just add 30 minutes to cook time. If the sauce is too thin, remove the lid for the last 20–30 minutes to thicken. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze in portions for up to 2 months. Reheat in a skillet with a splash of broth or microwave in 90-second intervals, stirring between each.