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A slow cooker filled with creamy pierogies, sliced kielbasa, and melted cheddar cheese topped with fresh chives.
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Creamy Crockpot Pierogi Casserole With Kielbasa

Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Servings: 6 servings
Calories: 680kcal

Ingredients

  • 32 ounces frozen potato and cheese pierogies
  • 1 pound smoked kielbasa, sliced into 1/2-inch rounds
  • 8 ounces cream cheese, cubed and softened
  • 2 cups chicken broth
  • 2 cups shredded sharp cheddar cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh chives or green onions for garnish

Instructions

  • Lightly grease the insert of a 6-quart slow cooker with non-stick cooking spray.
  • In a medium mixing bowl, whisk together the chicken broth, softened cream cheese, garlic powder, onion powder, and black pepper until mostly smooth.
  • Layer the frozen pierogies and the sliced kielbasa into the prepared slow cooker.
  • Pour the broth and cream cheese mixture evenly over the pierogies and kielbasa.
  • Cover and cook on low heat for 3 to 4 hours, or until pierogies are tender and the sauce has thickened.
  • Spread the shredded cheddar cheese over the top of the casserole.
  • Cover and cook for an additional 10 to 15 minutes, or until the cheese is fully melted and bubbly.
  • Garnish with chopped chives or green onions before serving.