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by Gwen@SlowCookerKitchen.com · October 13, 2016 · Updated: December 11, 2020

How To Make Your Crock Pot Pieroies and Sausage 4 Ways [Slow Cooker, Instant Pot, Oven, Freezer Options]

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Amazingly easy, kid friendly pierogies with sausage! With slow cooker, oven-baked, pressure cooker, & freeze ahead directions!
Kid friendly, super simple pierogies and kielbasa! With slow cooker, oven-baked, pressure cooker, & freeze ahead directions!
Simple and tasty, deliciously easy pierogies and kielbasa recipe! With slow cooker, oven-baked, pressure cooker, & freezer meal directions!
Freezer friendly, quick and simple pierogies and sausage recipe! With crockpot, oven-baked, pressure cooker, & freezer friendly directions!
Simple and tasty, amazingly easy sausage and pierogies recipe! With slow cooker, oven-baked, pressure cooker, & freezer friendly directions!

If you like potatoes and sausage anything...you are gonna LOVE our version of crock pot pierogies and sausage casserole.  They turn into a warm cheesy, creamy potato dumpling dish that's different from most anything you've tasted.https://www.slowcookerkitchen.com/crock-pot-pierogies-and-sausage/


In This Article (click headings to jump)

    • 0.1 Slow Cooker Pierogies Casserole Freezer Meal- 20 servings in 10 minutes!
    • 0.2 Printable Crock Pot Pierogies Recipes (with several options)
      • 0.2.1 8 to 10 Servings Printable
  • 1 Crock Pot Pierogies and Sausage for 8 to 10 people (freezer meal directions too)
    • 1.1 Ingredients  1x2x3x
    • 1.2 Instructions 
      • 1.2.1 All Methods
      • 1.2.2 Slow Cooker
      • 1.2.3 Instant Pot
      • 1.2.4 Oven
      • 1.2.5 Freezer
    • 1.3 Notes

Slow Cooker Pierogies Casserole Freezer Meal- 20 servings in 10 minutes!

Another exceptional thing about this recipe is it's a freezer meal too!  It literally took 5 minutes to dump together 4 bags of this recipe for future use.  No, they didn't all stay here.  I've never tried to keep them longer than 6 weeks.  I have no idea how long they keep once they are assembled but I know 6 weeks works out fine...so this batch was split up like this.Slow Cooker Pierogies Casserole Dish

  • 2 quart sized bags for my friend that helped me work on my freezer meal day.  These were stuffed to the brim and made her 3 servings.  So that's six freezer meals for her.
  • 2 gallon sized bags for here.  One for us for later and another for another friend to take to work.  I froze it instead of making it immediately because I didn't have an empty crockpot that day!  The gallon bags weren't as full as the quart bags but they still made us 2 full meals each plus 2 smaller lunches each (I'm averaging the lunch as one "meal"...I don't know if that's the "right" way to do it or not). So 5 meals for each bag, times two is 10.
  • And though I wasn't there to eat it, I'm told 8 people eat a full meal off what I made.  I have no idea if there were leftovers so I'm not counting that....Nor do I know how big of meals each ate.  Just that's 8 meals there...

So, all in all, we assembled 24 freezer meals in 5 minutes.  That was two of us so 10 minutes if you are solo working.  You sure can't beat that!

Also, in the pic above...it says "2 cups of water"...you'll see in the printable recipe below you can use water or chicken stock.  Chicken stock is better but I wasn't the one writing and she was helping a LOT.  So no arguments from me 😉


Crock Pot Pierogies & SausagePrintable Crock Pot Pierogies Recipes (with several options)

For the sake of cooking for a wide variety of folks AND 'cause you can make up so much of this so easily...there are 3 printable versions below.  Just scroll down to take your pick.

Enjoy & Rock That Crock!

8 to 10 Servings Printable

Easy & Kid Approved Pierogies And Sausage Recipe | Slow Cooker Kitchen

Crock Pot Pierogies and Sausage for 8 to 10 people (freezer meal directions too)

Gwen@SlowCookerKitchen.com
Super easy, deliciously tasty crockpot pierogies and kielbasa! With slow cooker, oven-baked, pressure cooker, & freezer friendly directions! I hope this recipe helps you feed your brood & brings smiles all around. Enjoy! | Slow Cooker Kitchen
4 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 8 hrs
Total Time 8 hrs 5 mins
Servings 8 servings

Ingredients
  

  • 18 ounces frozen pierogies
  • 1 pound sausage
  • 1 can cream of chicken soup (10.5 oz)
  • 1 can cheddar cheese soup (10.5 oz)
  • 2 cups chicken stock
  • 1 cup shredded cheddar for topping

Instructions
 

All Methods

  • Mix the soup and the chicken stock. Set aside.

Slow Cooker

  • Butter or oil the insert.
  • Layer as follows: 1/2 pierogies, 1/2 sausage, 1/2 soup mixture, 1/2 cheese. Repeat.
  • Cover and cook: Low 6 to 8 hours; High 3 1/2 to 4.

Instant Pot

  • Place pierogies and sausage in insert with 1 cup water. Manual high 2 minutes, quick release. Drain.
  • Turn Instant Pot to saute. Add soup-broth mixture, 1/2 the cheese and stir gently until combined. Add sausage and pierogies. Heat and stir until hot and bubbly.
  • Turn hot off. Add remaining cheese to top. Place lid on top and allow to rest 10 minutes.

Oven

  • Preheat oven to 375 degrees.
  • Defrost overnight or place pierogies in a covered dish with 1/2 cup of hot water and microwave for 2 to 2 1/2 minutes. Repeat until defrosted.
  • Butter a 9x13 casserole dish. Layer: pierogies, sausage, sauce, cheese.
  • Cover and bake 25 to 30 minutes. Remove cover and bake an additional 5 to 10 minutes to lightly brown as desired.

Freezer

  • Pour the soup and chicken stock into a 1-quart or 1-gallon freezer bag. Close and knead until well combined.
  • Place pierogies bag, soup bag, and cheese in a stack and tape together using the method from crockpot chicken pot pie.
  • Freeze up to 6 weeks. Defrost before using.

Notes

Add salt and pepper to taste and test pierogies for doneness before serving.
Tried this recipe?Let us know how it was!

Crock Pot Sausage Pierogies

Crockpot Sausage and Pierogies
« Crock Pot Tips, Tricks & Other Cool Stuff
Crock Pot Chicken and Noodles »

Reader Interactions

Comments

  1. Amanda gamblin says

    January 09, 2018 at 2:34 pm

    If you seperate the meals for the 8-10 serving into seperate bags how long would u cook each for on low?

    Reply
    • gwen says

      January 17, 2018 at 4:26 pm

      I need to cook mine about 7 to 8 hours for that amount. It does vary by slow cooker a bit, so I'd start watching it about the 7 hour mark.

      Reply
  2. Lauren says

    August 07, 2018 at 4:15 pm

    I can’t find pierogies anywhere! Is there something to substitute ?

    Reply
    • gwen says

      August 15, 2018 at 7:51 am

      Oh my. Wow. I found them in the frozen section as Walmart and Kroger. Maybe, maybe, maybe a cheese ravioli would substitute. That is completely and totally a guess. But it's the closest thing I'd try myself. Best of luck.

      Reply
  3. Christine Brown says

    November 07, 2018 at 6:13 am

    A little confused with the 2-3 servings variation. Do you omit the cheddar cheese soup completely? The step-by-step says to mix soups (plural) with broth, but only cream of chicken is listed in the ingredient section. Should I do a half can of each?

    Reply
    • gwen says

      November 08, 2018 at 9:46 pm

      Sorry about that. I'll update that recipe. You can go either way. But I would use 1/2 and 1/2. You can freeze the leftovers of the canned soup if you won't be using them anytime soon.

      Reply
    • gwen says

      November 08, 2018 at 9:48 pm

      I would go with 1/2 and 1/2 personally. But either would work. You can freeze the canned soup for later as well if you'd like. It won't hurt it.

      Reply
  4. Sherri says

    June 18, 2019 at 6:16 am

    What size of cans of cream of chicken and cheddar soup do you use for the 8-10 serving size? 10.5 oz or 26 oz?

    Reply
    • gwen says

      June 19, 2019 at 6:53 pm

      Hey Sherri! They are 10.5 oz cans. Sorry about that. I'll update the recipe. Hope you enjoy it!

      Reply
  5. K says

    July 21, 2019 at 3:28 am

    4 stars
    This was a big hit in our house. The only complaint was all the cheese. So I think next time I make it I’m going to use all cream of chicken soup and add chicken instead of sausage and it will be more of a chicken and dumpling casserole. And the left overs taste even better the second day!

    Reply
  6. Peggy Smith says

    April 05, 2021 at 4:50 am

    Do you brown the sausage 1st?

    Reply
    • Gwen says

      April 07, 2021 at 9:05 am

      You absolutely can. I don't, but it can be done if you like.

      Reply

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Gwen@SlowCookerKitchen
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Hi! I'm Gwen. And I have a confession to make. I now own 11 slow cookers & 4 pressure cookers. What started out as a necessity, turned into a mild obsession. And then into Slow Cooker Kitchen.
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Hi! I'm Gwen. And I have a confession to make. I now own 11 slow cookers & 4 pressure cookers. What started out as a necessity, turned into a mild obsession. And then into Slow Cooker Kitchen.
The goal for this site started out as quick & easy cooking. Then healthier and from-scratch options got added. And now it's evolved into freezer meal cooking too. Who knows what's next. Come join me on this slightly crazed crockpot-pressure cooker journey. Read More…

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