Description
A comforting slow cooker casserole combining frozen pierogies, smoky kielbasa, creamy cheese sauce, and chicken broth for a rich, hearty one‑pot meal.
Ingredients
- 32 oz frozen cheese pierogies
- 1 lb smoked kielbasa, sliced
- 4 cups chicken broth, divided
- 8 oz cream cheese, softened
- 2 cups sharp cheddar cheese, shredded, divided
- Salt & pepper, to taste
- Optional: sliced green onions for garnish
Instructions
- Place frozen pierogies and sliced kielbasa into crockpot. Pour in three cups of chicken broth, season with salt & pepper. Add half of the shredded cheddar cheese.
- Cover and cook on HIGH for 3‑4 hours or LOW for about 6 hours, until pierogies are tender. Stir gently once or twice to help cheese melt.
- About 30 minutes before serving, warm the cream cheese with the remaining 1 cup chicken broth until smooth.
- Pour the cream cheese mixture into the crockpot and stir to combine.
- Top with the remaining shredded cheddar cheese, cover, and cook on LOW for another 30 minutes.
- Garnish with green onions if desired. Serve hot.
Notes
- Using frozen pierogies avoids pre‑cooking; fresh ones will cook faster.
- Don’t overcook—the pierogies can become mushy if cooked too long.
- You can substitute turkey or chicken kielbasa for a lighter version.
- Vegetables like spinach, peas, or bell peppers can be added in the last hour.
- Store leftovers in airtight containers; they keep 3‑4 days in the fridge or can be frozen.
Nutrition
- Serving Size: 1 of 6 servings
- Calories: ≈ 600 kcal
- Sugar: ≈ 2‑4 g
- Sodium: ≈ 1900‑2200 mg
- Fat: ≈ 50‑55 g
- Saturated Fat: ≈ 20‑22 g
- Unsaturated Fat: ≈ 25‑30 g
- Trans Fat: ≈ 0.5‑1 g
- Carbohydrates: ≈ 60‑70 g
- Fiber: ≈ 2‑3 g
- Protein: ≈ 30‑32 g
- Cholesterol: ≈ 90‑110 mg