3-ingredient slow cooker kielbasa and pierogies

3-Ingredient Slow Cooker Kielbasa and Pierogies

This 3-ingredient slow cooker kielbasa and pierogies is the ultimate busy-weeknight comfort meal—just dump everything in, walk away, and come back to a creamy, hearty dinner.

Made with frozen potato pierogies, smoky kielbasa, and a simple creamy sauce, this recipe is all about maximum comfort with minimal effort. No browning, no prep—just layer, cook, and enjoy.

 Why You’ll Love This Recipe

• Only 3 ingredients
• No prep or pre-cooking required
• Perfect for busy weeknights
• Hearty, filling, and family-friendly
• Slow cooker does all the work

 Ingredients

• 1 (16–20 oz) bag frozen potato pierogies
• 1 (12–14 oz) smoked kielbasa, sliced into ½-inch rounds
• 1 (10.5 oz) can cream of mushroom soup (or cream of chicken), undiluted

 Instructions

1. Layer the pierogies
   Place frozen pierogies in an even layer in a 4–6 quart slow cooker.
2. Add kielbasa
   Scatter sliced kielbasa evenly over the pierogies.
3. Add sauce
   Spoon the cream soup over everything and gently spread to coat.
   (Do not add water or broth.)
4. Cook
   • LOW: 3–4 hours
   • HIGH: 1½–2 hours
     Cook until pierogies are tender and sauce is bubbly.
5. Stir & serve
   Gently stir before serving. Add salt and pepper if needed.

 Serving Suggestions

• Serve straight from the slow cooker in bowls
• Add a dollop of sour cream or fresh parsley
• Pair with:
  • Green salad
  • Steamed green beans
  • Roasted broccoli
  • Crusty bread for soaking up sauce

 Variations & Tips

• Swap the soup: Cream of chicken, celery, or onion
• Add heat: Red pepper flakes or horseradish
• Cheesy version: Add shredded cheddar or mozzarella in last 15 minutes
• Veggie boost: Add onions, peppers, peas, or green beans
• Make-ahead: Slice kielbasa the night before
• Lighter option: Use turkey kielbasa + reduced-fat soup

 Storage

• Refrigerate leftovers up to 3 days
• Reheat in microwave or stovetop with a splash of milk if needed