Ingredients:
1 (16 oz) package frozen pierogies
1 lb kielbasa, sliced
1 (10.5 oz) can cream of mushroom soup
1 cup shredded cheddar cheese
1/2 cup sour cream
1/2 cup chopped onions
1/2 cup chicken broth
1 tablespoon garlic powder
Salt and pepper to taste
Fresh parsley for garnish
Directions:
Layer the ingredients: In the bottom of your crock pot, layer the frozen pierogies, sliced kielbasa, and chopped onions.
Mix the sauce: In a bowl, combine the cream of mushroom soup, sour cream, garlic powder, salt, pepper, and chicken broth. Stir until well combined.
Assemble: Pour the sauce mixture over the pierogies and kielbasa. Sprinkle the shredded cheddar cheese on top.
Cook: Cover and cook on low for 4-5 hours, or on high for 2-3 hours, until everything is heated through and the cheese is melted and bubbly.
Garnish and serve: Once cooked, garnish with fresh parsley and serve hot!
Prep Time: 10 minutes
Cook Time: 4-5 hours (low) or 2-3 hours (high)
Total Time: 5 hours
Servings: 6
Calories: 480 kcal per serving
