Crockpot Pierogi Kielbasa Dish (Printable Version)
# What You'll Need:
→ Pierogies
01 -
Three 12-ounce packages of Mrs. T’s Cheddar Pierogies (total 36 oz)
→ Broth and Dairy
02 -
4 cups (960 ml) chicken broth
03 -
1 8-ounce (225 g) block cream cheese
04 -
2 cups (200 g) shredded cheddar cheese, divided
→ Meat
05 -
1 pound (450 g) kielbasa, sliced
→ Seasoning
06 -
Salt and black pepper to taste
# How to Make It:
01 -
In a 4-6 quart crockpot, pour 3 cups (720 ml) of chicken broth, then add frozen pierogies, sliced kielbasa, and 1 cup (100 g) shredded cheddar cheese. Stir gently to distribute ingredients evenly.
02 -
Set the crockpot to high and cook for 3 to 4 hours, or set to low for 6 hours to allow flavors to meld fully.
03 -
About 30 minutes before the end of the cooking time, warm the cream cheese block with the remaining 1 cup (240 ml) chicken broth, either in microwave or stovetop. Whisk thoroughly until smooth.
04 -
Pour the smooth cream cheese mixture into the crockpot and stir well to combine. Sprinkle the remaining 1 cup (100 g) shredded cheddar cheese evenly on top. Cover and cook on low for an additional 30 minutes until cheese melts and flavors unite.
05 -
Serve hot, optionally garnished with sliced green onions for added freshness and color.
# Additional Tips:
01 -
Warming the cream cheese with broth before adding ensures a creamy texture and prevents lumps.
02 -
Use a slow cooker liner for easier cleanup and prevent ingredients from sticking.