Pillowy pierogi with smoky kielbasa, creamy cheese, and sour cream—slow-cooked to bubbly perfection.
# What You’ll Need:
→ Main
01 - 2 packages (16 oz each) frozen potato and cheese pierogi
02 - 1 lb fully cooked kielbasa sausage, sliced into 1/4-inch rounds
→ Sauces & Dairy
03 - 1 can (10.5 oz) condensed cream of mushroom soup
04 - 1 cup sour cream
05 - 1 cup shredded cheddar cheese
→ Vegetables
06 - 1 medium yellow onion, thinly sliced
→ Seasonings
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon black pepper
09 - 1/2 teaspoon smoked paprika, optional
→ Garnish
10 - 2 tablespoons chopped fresh chives or parsley, optional
# How-To:
01 - Lightly grease the insert of a 6-quart slow cooker.
02 - Spread half the frozen pierogi in an even layer on the bottom of the prepared slow cooker.
03 - Top evenly with half of the sliced kielbasa and half of the sliced onions.
04 - In a medium bowl, whisk together the cream of mushroom soup, sour cream, garlic powder, black pepper, and paprika if using.
05 - Spoon and spread half the sauce mixture over the pierogi layer, then sprinkle with half the cheddar cheese.
06 - Repeat layers with remaining pierogi, kielbasa, onion, sauce, and cheddar cheese.
07 - Cover and cook on LOW for 4 hours, or until hot and bubbly and pierogi are tender.
08 - Garnish with chopped chives or parsley before serving, if desired.
