Ingredients
Scale
- 1 package (16 ounces) frozen pierogi
- 1 pound kielbasa, sliced into 1/2-inch rounds
- 1 medium onion, thinly sliced
- 2 cups shredded cheddar cheese
- 1 cup chicken broth
- 1 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Optional: chopped fresh parsley for garnish
Feel free to get creative! If you’re out of cheddar cheese, mozzarella or pepper jack can add a fun twist. And if you’re looking for a lighter option, turkey kielbasa works beautifully.
Instructions
- Start by prepping your ingredients. Slice the kielbasa and onion, and gather the rest of your ingredients.
- In your slow cooker, layer half of the frozen pierogi at the bottom.
- Scatter half of the kielbasa and onion slices over the pierogi.
- Sprinkle one cup of shredded cheddar cheese over the top.
- Repeat the layers with the remaining pierogi, kielbasa, and onion.
- In a bowl, whisk together the chicken broth, sour cream, garlic powder, paprika, salt, and pepper. Pour this mixture over the layered ingredients in the slow cooker.
- Top everything off with the remaining cheddar cheese.
- Cover and cook on low for 4-5 hours, or until the pierogi are tender and the cheese is bubbly and golden.
- Garnish with fresh parsley if desired, and serve warm.
From my kitchen to yours, a little tip: If you’re in a rush, you can cook on high for 2-3 hours. Just keep an eye on it to ensure the cheese doesn’t overcook.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Slow Cooker Pierogi and Kielbasa Bake, recipe, cooking, food
