Ingredients:

  • 2 lbs frozen potato and onion pierogies
  • 14 oz smoked kielbasa, sliced into 1/2-inch rounds
  • 1 cup chicken broth
  • 8 oz full-fat cream cheese, cubed
  • 2 cups shredded sharp cheddar cheese, divided
  • 0.5 cup sour cream
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp cracked black pepper
  • 0.25 cup fresh chives, chopped

Instructions:

  1. Slice 14 oz smoked kielbasa into 1/2 inch rounds.
  2. In a small bowl, combine 1 cup chicken broth, 1 tsp garlic powder, 1 tsp onion powder, and 0.5 tsp cracked black pepper.
  3. Place 2 lbs frozen potato and onion pierogies into the bottom of the greased crockpot until the bottom is mostly covered.
  4. Scatter the sliced kielbasa rounds over the pierogies.
  5. Distribute 8 oz full fat cream cheese (cubed) and 1 cup of the shredded sharp cheddar cheese over the top.
  6. Drizzle the seasoned chicken broth over everything, ensuring the cream cheese gets moistened.
  7. Cover and cook on Low for 3 hours until the pierogies are tender and hot.
  8. Stir in 0.5 cup sour cream gently.
  9. Sprinkle the remaining 1 cup of shredded sharp cheddar on top.
  10. Cover for 5-10 minutes until the cheese is completely melted and bubbly. Top with 0.25 cup fresh chives before serving.