There are nights when I walk in the door after work, drop my bag, and immediately regret not planning dinner. That’s exactly how this 4-Ingredient Slow Cooker Pierogi Casserole was born—a cozy, carb-y hug in a crockpot that basically cooks itself. Pierogi, which come from Central and Eastern Europe (you’ll see them a lot in Polish, Ukrainian, and Russian cooking), are traditionally little dumplings stuffed with potato, cheese, or meat. Instead of boiling and frying them like you might on a Sunday afternoon, this version leans all the way into weeknight convenience: toss in frozen pierogi, a creamy sauce, some smoky kielbasa, and cheese, then let the slow cooker do the work. It’s the kind of dish you make when you want comfort food with minimal effort, something that tastes like it took all day without you actually being in the kitchen all day.Groceries

This pierogi casserole is pretty rich and hearty, so I like to balance it with something fresh and crunchy on the side. A simple green salad with a tangy vinaigrette cuts through the creaminess really nicely—think mixed greens, cucumbers, and maybe some sliced red onion. Steamed or roasted veggies like broccoli, green beans, or Brussels sprouts also work well and can roast in the oven while the slow cooker finishes up. If you’re feeding a crowd, you can add a side of applesauce or a quick cabbage slaw for a nod to traditional Eastern European flavors. And if you’re really leaning into comfort food mode, serve it with warm crusty bread or dinner rolls to soak up any extra sauce.

4-Ingredient Slow Cooker Pierogi Casserole
Servings: 6 servings

Ingredients
2 (16–20 oz) bags frozen potato and cheese pierogi
1 (14–16 oz) smoked kielbasa or Polish sausage, sliced into 1/2-inch rounds
2 cups shredded cheese (cheddar, Colby Jack, or a blend)
2 cups heavy cream or half-and-half

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