Crockpot Pierogi Casserole with Kielbasa
A hearty and comforting slow-cooker dish combining frozen pierogies, smoked kielbasa, and rich cheeses in a creamy broth, making for an effortless and flavorful meal.
Ingredients
- 8 oz cream cheese softened to room temperature
- Salt and freshly ground black pepper to taste
- 1 lb smoked Polska kielbasa sliced
- 2 cups shredded cheddar cheese divided
- 4 cups chicken broth divided
- Sliced green onions for garnish (optional)
- 2 16 oz bags frozen pierogies (cheddar or onion flavor)
Instructions
- In a 4 to 6-quart crock pot, combine three cups of chicken broth with frozen pierogies, one cup of cheddar cheese, and the sliced kielbasa. Set to cook on high for 3–4 hours or on low for 6 hours.
- Approximately 30 minutes prior to serving, heat the cream cheese along with the remaining one cup of chicken broth either on the stovetop or in the microwave until the mixture is warm. Whisk until smooth and fully combined.
- Incorporate this creamy blend into the crock pot, stir thoroughly, and sprinkle the remaining cup of shredded cheese over the top. Cover and allow to cook on low for an additional 30 minutes.
- Serve hot, garnished with sliced green onions if desired.
Notes
For best results, ensure cream cheese is fully softened before heating to guarantee a smooth sauce.