Crock Pot Pierogi Kielbasa (Printer-friendly)

Tender pierogi layered with kielbasa in a rich creamy sauce, topped with melted cheddar and slow-cooked to bubbly perfection.

# What You’ll Need:

01 - 1 lb kielbasa sausage, sliced into 1/2 inch rounds

02 - 1 cup sour cream

03 - 1 cup shredded cheddar cheese

04 - 1/2 cup cream cheese, cubed

05 - 1/4 cup unsalted butter, melted

06 - 2 lbs frozen potato and cheese pierogi

07 - 1 medium onion, thinly sliced

08 - 2 cloves garlic, minced

09 - 2 tablespoons fresh chives, chopped (optional, for garnish)

10 - 1 teaspoon black pepper

11 - 1/2 teaspoon salt

12 - 1/2 teaspoon smoked paprika

01 - Coat the inside of the Crock Pot with non-stick spray or a small amount of butter.

02 - Layer half the frozen pierogi in the bottom of the Crock Pot.

03 - Top with half of the sliced kielbasa and half of the sliced onions.

04 - Repeat with the remaining pierogi, kielbasa, and onions to create a second layer.

05 - In a mixing bowl, combine sour cream, melted butter, cream cheese, garlic, black pepper, salt, and smoked paprika. Stir until smooth.

06 - Pour the creamy mixture evenly over the ingredients in the Crock Pot.

07 - Sprinkle the shredded cheddar cheese on top.

08 - Cover and cook on low for 4 hours, or until the pierogi are tender and the casserole is bubbly.

09 - Garnish with fresh chives before serving, if desired.

01 -

The creamy sauce seeps into every pierogi, making each bite impossibly rich without any heavy cream
It is practically foolproof, making you look like a kitchen genius with almost zero effort

02 -

Resist the urge to lift the lid during cooking, every peek adds twenty minutes to the time
The edges will get crispy and golden, those are actually the best bites so do not panic

03 -

Slice your kielbasa slightly thicker than you think you should, they shrink during cooking
Room temperature cream cheese incorporates much faster into the sauce