Slow Cooker Pierogi & Kielbasa Casserole

​Prep time: 10 minutes
​Cook time: 3–4 hours (High) or 6 hours (Low)
​Servings: 6
​Ingredients
​Frozen Pierogies: 2 boxes (approx. 16 oz each), cheddar or potato flavor.
​Kielbasa (Smoked Sausage): 1 lb, sliced into rounds.
​Chicken Broth: 2 cups (some recipes use 3–4 cups for a soupier finish).
​Cream Cheese: 1 block (8 oz), cubed or softened.
​Shredded Cheddar Cheese: 2 cups (divided).
​Seasoning: ½ tsp black pepper (salt is usually unnecessary due to the broth and sausage).
​Optional Garnish: Sliced green onions or fresh parsley.
​Instructions
​Layer: Lightly grease your slow cooker. Place the frozen pierogies and sliced kielbasa into the pot.
​Add Base: Pour the chicken broth over the top and sprinkle with pepper.
​Add Creaminess: Dot the top with the cubed cream cheese and sprinkle 1 cup of the shredded cheddar.
​Cook: Cover and cook on Low for 6 hours or High for 3–4 hours.
​Tip: About 30 minutes before it’s done, give it a very gentle stir to help the cream cheese incorporate into a smooth sauce.
​The Finish: Sprinkle the remaining 1 cup of cheddar cheese over the top. Cover for another 15–20 minutes until the cheese is bubbly and melted (as seen in your photo).
​Serve: Garnish with green onions if desired. It’s excellent served with a dollop of sour cream on the side.