Slow Cooker Creamy Pierogis and Sausage
This dish is the perfect balance of smoky, creamy, cheesy. Filled with tender, soft pierogis, it's the ultimate comfort food.
Ingredients
- 1 package cheddar and potato pierogis
- 2 1/2 cups chicken broth, divided
- 1/2 pound kielbasa, sliced into coins
- 1 cup shredded cheddar cheese
- 2 ounces cream cheese
- 1 teaspoon fresh thyme
- salt and pepper, to taste
Instructions
- Place the frozen pierogis in a single layer on bottom of slow cooker. Place the sausage on top, along with 1/2 cup cheddar cheese. Pour on 2 cups of the chicken broth. Stir, and cook on low 5-6 hours, or on high 3-4 hours.
- 30 minutes before serving time, combine 1/2 cup chicken broth with cream cheese, and microwave until the cream cheese is melted, about 1 minute. Pour over the pierogis, and top with remaining 1/2 cup cheddar cheese. Cook the additional 30 minutes or until thickened and melted. Sprinkle fresh thyme to serve.