Crockpot Pierogi Casserole Kielbasa (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Three packages (about 1.36 kg) frozen Mrs. T’s Cheddar Pierogies
02 -
4 cups (960 ml) chicken broth
03 -
1 pound (454 g) kielbasa, sliced
→ Dairy
04 -
1 block (8 ounces, 226 g) cream cheese
05 -
1 cup (115 g) shredded cheddar cheese, plus extra for topping
→ Seasoning
06 -
Salt and black pepper, to taste
# Instructions:
01 -
In a 4–6 quart slow cooker, arrange the frozen pierogies, sliced kielbasa, and 1 cup (115 g) shredded cheddar cheese. Pour in 3 cups (720 ml) of the chicken broth, distributing the ingredients evenly.
02 -
Set the slow cooker to cook on high for 3–4 hours or low for 6 hours, allowing the flavors to meld.
03 -
Approximately 30 minutes before the end of cooking, combine the cream cheese with the remaining 1 cup (240 ml) chicken broth in a saucepan or microwave-safe bowl. Heat gently and whisk until smooth.
04 -
Pour the cream cheese mixture into the slow cooker, stirring thoroughly. Scatter additional shredded cheddar over the top. Cover and cook on low for 30 minutes, letting the cheese melt and the casserole set.
05 -
Serve hot, garnished with sliced green onions if desired.
# Notes:
01 -
For best texture, do not thaw pierogies before adding to the slow cooker.
02 -
Garnishing with green onions adds freshness and enhances presentation.