Classic Slow Cooker Pierogi
A comforting dish combining frozen pierogies, savory kielbasa, and a creamy cheese sauce, perfect for an effortless meal.
Ingrédients
Main Ingredients
- 3 packages Mrs. T’s Cheddar Pierogies (frozen) You can substitute with gluten-free pierogies if needed.
- 1 lb kielbasa, sliced Consider using a meat alternative for a vegetarian option.
- 3 cups chicken broth Use vegetable broth for a vegetarian version.
- 1 cup shredded cheddar cheese For topping.
- 8 oz cream cheese block Can be replaced with dairy-free options for vegan.
- 1 cup chicken broth (for the cream cheese mixture) Use vegetable broth for a vegetarian version.
- 1 cup shredded cheddar cheese (for topping) This creates a deliciously cheesy crust.
- to taste Salt and pepper Adjust according to preference.
Instructions
Preparation
- Gather all ingredients. Slice the kielbasa into rounds.
Cooking
- In a 4-6 quart slow cooker, place the frozen pierogies and sliced kielbasa.
- Add 3 cups of chicken broth and 1 cup of shredded cheddar cheese.
- Stir gently to combine, ensuring pierogies are well coated in broth.
- Season with salt and pepper to taste.
- Cover and cook on high for 3 to 4 hours or on low for 6 hours.
- About 30 minutes before cooking time is up, prepare the cream cheese mixture.
- Cut the cream cheese into chunks and place in a microwave-safe bowl with 1 cup of chicken broth.
- Heat until softened, whisking until smooth and lump-free.
- Pour the softened cream cheese mixture into the slow cooker and stir gently.
- Sprinkle the remaining 1 cup of shredded cheddar cheese over the top.
- Cover and cook on low for an additional 30 minutes.
Serving
- Once bubbling and cheese has melted, serve hot.
- Garnish with sliced green onions for added flavor.
Notes
To reheat, place desired amount in a microwave-safe bowl and heat until warmed through. Can be frozen for up to 3 months. For more flavor, sauté kielbasa before adding it to the slow cooker.