Imagine coming home to a meal that tastes like it took hours but only required five minutes of effort. Crock pot perogies and kielbasa is that magic. No babysitting the stove, no fancy techniques—just dump, set, and forget.
Even your cat could make this (but please don’t let them). It’s comfort food without the guilt of actually cooking. And the best part?
Leftovers taste even better. Ready to never stress about dinner again?
Why This Recipe Slaps
This dish is the ultimate lazy genius meal. The perogies soak up all the flavors while staying perfectly tender, and the kielbasa adds smoky, savory depth.
The slow cooker does all the heavy lifting, so you get a rich, hearty dish with zero effort. Plus, it’s customizable—add veggies, swap proteins, or crank up the spice. It’s like a hug in a bowl, but without the awkwardness of actual hugging.
Ingredients You’ll Need
- 1 lb frozen perogies (potato and cheese, sauerkraut, or your favorite)
- 14 oz kielbasa, sliced into coins (smoked or fresh, your call)
- 1 onion, thinly sliced (because flavor)
- 2 cups chicken broth (or vegetable broth if you’re feeling ~fancy~)
- 1 tbsp butter (optional, but let’s be real—it’s not optional)
- 1 tsp garlic powder (because garlic is life)
- Salt and pepper to taste (don’t skip this unless you like bland food)
- Optional toppings: sour cream, chopped parsley, shredded cheese (go wild)
How to Make It (Without Messing Up)
- Layer the onions and kielbasa in the crock pot.
This isn’t art—just dump them in.
- Add the frozen perogies on top. No need to thaw; they’ll cook perfectly.
- Pour in the broth and sprinkle the garlic powder, salt, and pepper. Stir lightly if you’re feeling fancy.
- Dot with butter (because butter makes everything better).
- Cook on low for 4 hours or high for 2.5 hours.
Don’t peek—it’s not a soufflé.
- Serve with toppings. Sour cream is non-negotiable. Fight me.
How to Store the Leftovers (If There Are Any)
Let the dish cool, then transfer it to an airtight container.
It’ll keep in the fridge for 3–4 days. Reheat in the microwave or on the stove with a splash of broth to revive the magic. Freezing?
Sure, but the perogies might get a little softer. IMO, just eat it all now.
Why This Recipe Is a Game-Changer
It’s stupid easy, feeds a crowd, and requires no culinary skills. Perfect for busy weeknights, lazy Sundays, or when you’re just over life.
Plus, it’s budget-friendly and kid-approved. And let’s be honest—anything you can make while napping wins.
Common Mistakes (Don’t Be That Person)
- Overcooking: Perogies turn to mush if you leave them too long. Set a timer.
- Using fresh perogies: Frozen works better here.
Trust the process.
- Skipping the broth: Dry perogies are sad perogies. Don’t do it.
- Forgetting toppings: Sour cream is the MVP. Don’t disrespect it.
Alternatives for the Adventurous
Swap kielbasa for smoked sausage, chicken sausage, or even bacon.
Vegetarian? Use veggie broth and toss in mushrooms or tofu. Add bell peppers, spinach, or jalapeños for extra flair.
Craving cheese? Stir in cheddar or cream cheese at the end. The world is your perogie.
FAQs (Because People Always Ask)
Can I use fresh perogies instead of frozen?
Technically yes, but they’ll cook faster and might get too soft.
Frozen holds up better in the crock pot. Stick with frozen unless you like playing kitchen roulette.
What if I don’t have chicken broth?
Vegetable broth works, or even water with a bouillon cube. But broth adds depth, so don’t skip it unless you’re in a real pinch.
Can I add other veggies?
Absolutely.
Throw in bell peppers, mushrooms, or even sauerkraut. Just don’t add watery veggies like zucchini—they’ll turn everything soggy.
How do I make it spicier?
Toss in red pepper flakes, hot sauce, or spicy kielbasa. FYI, your taste buds will thank you, but your milk consumption might spike.
Final Thoughts
This crock pot perogies and kielbasa recipe is the ultimate no-brainer meal.
It’s hearty, customizable, and requires less effort than texting your ex back. Make it once, and it’ll become your go-to. Now go forth and let the slow cooker do the work.
You’ve earned it.