Ingredients
Equipment
Method
Brown and mix
- Brown the kielbasa rounds in a skillet over medium-high heat until browned on the edges, about 4 to 6 minutes, then set aside.
- Whisk the cream of chicken soup, chicken broth, sour cream, garlic powder, and onion powder in a bowl until smooth, about 30 to 45 seconds.
Layer and cook
- Layer the frozen pierogis and kielbasa rounds in the crockpot in an even layer.
- Pour the cream sauce over the pierogis and kielbasa, then scatter the diced onion and minced garlic over the top.
- Top with 1 cup of shredded sharp cheddar, then cook on Low for 3 to 4 hours or High for about 2 hours, until hot and bubbling at the edges.
- Scatter the remaining cheddar over the top, then cook on High for 15 minutes until fully melted and lightly browned in spots.
Serve
- Serve immediately with green onions and extra sour cream, and finish with salt and pepper to taste.
Notes
Pro tip: keep the crockpot lid on during the cook time so the pierogis heat through and the sauce thickens properly. Store leftovers in the refrigerator up to 3 days; reheat in the microwave or in a covered pot until hot. Freezing is not recommended because the pierogis and sour-cream sauce can break and get grainy when thawed. For a lighter swap, use light sour cream and reduced-fat cheddar (texture will be slightly less rich).