Pierogi Kielbasa Crockpot (Print-Friendly Version)
# What You'll Need:
→ Dairy & Broth
01 -
One 8-ounce (225 g) block of cream cheese
02 -
2 cups (200 g) cheddar cheese shredded, split up
03 -
4 cups (960 ml) chicken broth
→ Sauces and Salt
04 -
Salt and black pepper to your liking
→ Pierogies
05 -
Three packages (12 oz each) of Mrs. T’s Cheddar Pierogies totaling 36 oz
→ Meat
06 -
1 pound (450 g) kielbasa sliced up
# Step-by-Step Directions:
01 -
After warming the cream cheese with broth, pour it into the slow cooker and mix everything well. Sprinkle the last cup (100 g) of shredded cheddar on top. Cover and keep cooking on low for 30 more minutes till everything’s melty and tastes great.
02 -
Grab a 4-6 quart slow cooker. Pour in 3 cups (720 ml) of chicken broth first. Toss in frozen pierogies, sliced kielbasa, and 1 cup (100 g) shredded cheddar cheese. Give it a gentle stir so things blend nicely.
03 -
You can cook it on high for 3 to 4 hours or low for 6 so the flavors really mix well.
04 -
About half an hour before the cooking ends, heat the cream cheese block with the remaining 1 cup (240 ml) chicken broth on the stove or microwave. Whisk it well until it’s nice and smooth.
05 -
Serve it hot. If you want, add some sliced green onions on top for a fresh touch and color.
# Helpful Notes:
01 -
Heating cream cheese with broth first helps keep it creamy and stops lumps from forming.
02 -
Using a slow cooker liner makes cleanup way easier and keeps food from sticking.