Description
A comforting and hands-off slow cooker dish combining sliced kielbasa, creamy mushroom sauce, and tender potato-and-cheese pierogies.
Ingredients
Scale
- 1 package frozen pierogies (about 16 oz)
- 1 pound kielbasa, sliced into 1/4-inch rounds
- 1 cup shredded cheese (cheddar or a cheddar-mozz blend)
- 1 can (10.5 oz) cream of mushroom soup (condensed)
- 1 cup sour cream
- 1 onion, chopped
- 1 cup chicken broth
- Salt and pepper to taste
Instructions
- In a slow cooker, combine the sliced kielbasa, chopped onion, frozen pierogies, cream of mushroom soup, sour cream, and chicken broth. Stir to mix well.
- Season with salt and pepper to taste.
- Cover and cook on low for 6–8 hours, or until the pierogies are tender.
- In the last 30 minutes of cooking, sprinkle shredded cheese on top and cover until melted.
- Serve warm and enjoy your comforting meal!
Notes
For a vegetarian version, swap kielbasa for smoked tempeh or a robust smoked tofu. Use low-sodium options for broth and soup to control salt levels.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 serving
- Calories: 610
- Sugar: 3g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 18g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 70mg