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Slow Cooker Pierogie Casserole

Slow Cooker Pierogie Casserole

  • Prep

    10 m
  • Cook

    3 h 20 m
  • Ready In

    3 h 30 m


I love pierogies! They smell great and keep you dipping into the pot before dinnertime! Quick and easy and delish!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 579 kcal
  • 29%
  • Fat:
  • 20.6 g
  • 32%
  • Carbs:
  • 78g
  • 25%
  • Protein:
  • 21 g
  • 42%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 1197 mg
  • 48%

Based on a 2,000 calorie diet


  1. Melt 3 tablespoons of butter in a large pot or Dutch oven over medium heat. Stir in the cabbage and onion. Cook and stir until the cabbage is tender, about 20 minutes.
  2. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Cut the bacon into bite-sized pieces; set aside.
  3. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pierogies and return to a boil. Cook until the pierogies float to the top, about 5 minutes; drain.
  4. Place the remaining 3 tablespoons of butter into a slow cooker. Gently combine the pierogies, cabbage, and bacon; and place into the slow cooker. Cook on Low for 3 hours before serving.
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Chef Eddie

Chef Eddie


After all the pots and pans used in the preparation I would hesitate to use the slow cooker. This entire dish could be made in a large covered skillet saving cleanup time in the kitchen. This recipe would take no more then an hour this way.




This was surprisingly good! The ingredients sounded interesting so I had to try it but I cut the recipe in half. My husband said maybe I should try more cabbage & bacon next time - so basically I think 2 packages of pierogies & half the butter would work well with leaving the other quantities as written. We'll have this again!




@ catrv820 Without a slow cooker, I would cook the bacon first until crisp, drain and set aside. add the butter to about a tablespoon of the bacon drippings and saute the cabbage and onions in that. Cook your Pierogies in boiling water or microwave, according to the package directions and drain. Then just add the rogi's to the pan with the onions and cabbge, crumble the bacon over top, put a lid over the pan and simmer until warmed through. I do this on the stove top often. Add a little chicken broth to help steam/cook the cabbage and onions. I like to get that nice brown carmelized flavor on the cabbage/onion mix and then throw in a bit of chicken stocck/broth to soften and flavor it. If it looks too dry add more chicken broth. If you like,you can also fry up some hot banana pepper strips and add it to the mix, if you want some heat, and/or top with shredded cheddar cheese and warm until melted. A dash of garlic powder might be nice, too. Season with lots of fresh ground pepper This is a recipe that you can really play with and adjust to your tastes.

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