Slow Cooker Pierogies and Kielbasa
This Slow Cooker Pierogies and Kielbasa is the ultimate easy comfort-food dinner! Tender potato-filled pierogies, smoky kielbasa, and sweet onions slowly cook together in a creamy, savory sauce for a hearty meal the whole family will love.
Ingredients
- 1 package (16 oz) frozen potato and cheese pierogies
- 1 lb kielbasa, sliced into 1/2-inch rounds
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup sour cream
- 1 can (10.5 oz) cream of chicken soup
- 1 cup shredded cheddar cheese
- 2 tablespoons butter
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Lightly grease the inside of a 6-quart slow cooker.
- Add the frozen pierogies, sliced kielbasa, sliced onion, and minced garlic to the slow cooker.
- In a bowl, whisk together the chicken broth, sour cream, cream of chicken soup, Dijon mustard, smoked paprika, black pepper, and salt until smooth.
- Pour the sauce mixture over the pierogies and kielbasa. Add the butter in small pieces over the top.
- Cover and cook on LOW for 4–5 hours, or until the pierogies are tender and the onions are soft. Avoid overcooking, as the pierogies can become too soft.
- About 20–30 minutes before serving, sprinkle the shredded cheddar cheese over the top. Cover again and allow the cheese to melt.
- Gently stir everything together, being careful not to break the pierogies.
- Garnish with fresh parsley and serve hot.
Tips
- Keep the pierogies frozen when adding them to the slow cooker.
- Smoked kielbasa adds the best flavor, but turkey or chicken kielbasa can also be used.
- For extra flavor, sauté the onions and kielbasa in a skillet before adding them to the slow cooker.
- If the sauce becomes too thick, stir in a small splash of chicken broth before serving.
Serving Suggestions
Serve with a simple green salad, steamed vegetables, or crusty bread for a complete and comforting dinner.