Description
This cheesy, comforting casserole is made with frozen pierogies, smoky kielbasa, and a rich cream cheese sauce—all in your slow cooker.
Ingredients
4 cups chicken broth, divided use
2 (16-ounce) bags frozen pierogies (cheddar or onion flavored, such as Mrs. T’s)
2 cups shredded cheddar cheese, divided use
1 pound smoked Polska kielbasa, sliced
Salt and pepper, to taste
8-ounce block cream cheese, softened to room temperature
Sliced green onions, for serving (optional)
Instructions
In a 4–6 quart crock pot, combine 3 cups of chicken broth, frozen pierogies, 1 cup of shredded cheddar cheese, and the sliced kielbasa. Stir gently to combine.
Cover and cook:
On high: 3–4 hours
On low: 6 hours
About 30 minutes before serving, warm the cream cheese and remaining 1 cup of chicken broth in the microwave or on the stovetop until smooth and creamy. Whisk until fully blended.
Pour the cream cheese mixture into the slow cooker. Stir to combine.
Top with the remaining 1 cup of cheddar cheese. Cover and continue to cook on low for 30 more minutes, or until everything is hot and bubbly.
Serve warm, topped with sliced green onions if desired.
Notes
You can use turkey kielbasa for a lighter version.
Add steamed broccoli or spinach for a veggie boost.
For extra flavor, stir in a teaspoon of Dijon mustard to the cream cheese mixture before adding to the crock pot.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
