Description
A rich and creamy slow cooker casserole featuring cheesy pierogies, savory kielbasa, and a flavorful, velvety sauce. An easy dump-and-go meal perfect for busy weeknights!
Ingredients
Scale
- 2 (16-ounce) packages frozen cheddar pierogies
- 1 (14-ounce) package kielbasa, sliced into rounds
- 3 cups chicken broth
- 1 (8-ounce) package cream cheese, softened
- 2 cups shredded cheddar cheese (divided)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon smoked paprika (optional)
- ¼ cup chopped green onions (for garnish)
Instructions
- Lightly grease the slow cooker. Pour in the chicken broth.
- Layer frozen pierogies, kielbasa slices, and 1 cup of shredded cheddar cheese.
- Sprinkle with garlic powder, onion powder, black pepper, salt, and smoked paprika.
- Cover and cook on low for 6 hours or high for 3-4 hours.
- Thirty minutes before the end of cooking, warm the cream cheese and mix it with a little broth until smooth. Stir it into the crockpot.
- Sprinkle the remaining cheddar cheese on top, cover, and cook for another 30 minutes until the cheese is melted.
- Garnish with green onions and serve hot.
Notes
- You can use turkey or chicken kielbasa for a lighter version.
- Add bell peppers, mushrooms, or spinach for extra nutrition.
- Use gluten-free pierogies for a gluten-free option.
- For an extra crispy top, transfer to a baking dish and broil for 3-5 minutes after slow cooking.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Category: Dinner, Main Course
- Method: Slow Cooker
- Cuisine: American, Eastern European-Inspired