Pierogi with Kielbasa (Print Version)
# Ingredients:
01 -
3 packs of frozen cheddar pierogies.
02 -
4 cups of chicken stock, divided.
03 -
8 ounces of cream cheese.
04 -
1 cup of grated cheddar cheese, split in half.
05 -
1 pound of kielbasa, cut into slices.
06 -
Salt and pepper for seasoning.
# Instructions:
01 -
In a 4-6 quart slow cooker, toss in 3 cups of chicken stock, the frozen pierogies, kielbasa slices, and half the grated cheddar. Spread it all out evenly.
02 -
Set the slow cooker on high for about 3-4 hours, or leave it on low for around 6 hours.
03 -
Roughly 30 minutes before eating, gently heat the cream cheese with the last cup of chicken stock until smooth and creamy.
04 -
Pour the warm cream cheese mixture into the slow cooker and stir it up. Sprinkle the rest of the grated cheddar over everything.
05 -
Cover the pot and let it cook on low for another 30 minutes to finish up.
06 -
Dish it out while it's still warm. Add green onions on top if you'd like!
# Notes:
01 -
Put together pierogies and kielbasa with a cheesy, creamy sauce in a single dish.
02 -
It’s an easy option that works great for nights when you’re short on time or want to bring something tasty to a party.
03 -
Adjust the flavor by throwing in some extra spices, salt, or pepper.