Crockpot Pierogi with Kielbasa (Print Version)
Tender pierogies and sliced kielbasa slow-cooked with cheddar and cream cheese for a hearty, comforting Polish-inspired meal.
# Ingredients:
→ For the casserole
01 -
3 packages Mrs. T's Cheddar Pierogies
02 -
1 lb kielbasa, sliced
03 -
3 cups chicken broth
04 -
1 cup shredded cheddar cheese
05 -
Salt and pepper, to taste
→ For the cheese sauce
06 -
1 block (8 oz) cream cheese
07 -
1 cup chicken broth
08 -
1 cup shredded cheddar cheese
# Steps:
01 -
In a 4-6 quart crockpot, combine the frozen Mrs. T's Cheddar Pierogies, sliced kielbasa, 3 cups of chicken broth, and 1 cup of shredded cheddar cheese. Gently stir to distribute evenly. Season with salt and pepper to taste.
02 -
Set the crockpot to cook on high for 3-4 hours, or on low for 6 hours. Allow the pierogies and kielbasa to slowly cook and absorb the flavors of the broth and cheese.
03 -
About 30 minutes before the casserole is finished, place the cream cheese block and 1 cup of chicken broth in a microwave-safe bowl or saucepan. Warm until the cream cheese softens, then whisk until completely smooth with no lumps.
04 -
Pour the cream cheese mixture into the crockpot and gently stir to combine. Sprinkle the remaining cup of shredded cheddar cheese evenly over the top. Cover and cook on low for an additional 30 minutes until the cheese melts and the flavors meld together.
05 -
When the casserole is bubbling and the cheese has melted, spoon onto plates while hot. Optionally garnish with sliced green onions for color and freshness.
# Notes:
01 -
Cooking on low heat for the longer time develops deeper flavors in this casserole.