Ingredients:

  • 1 pound kielbasa, sliced into 1/4 inch pieces
  • 16 ounces frozen pierogies (preferably potato and cheese or onion)
  • 1 medium onion, sliced
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 4 ounces cream cheese, softened
  • 2 tablespoons olive oil
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper

Instructions:

  1. Slice the kielbasa into 1/4 inch pieces. Thinly slice the onion and mince the garlic.
  2. In a skillet, heat the olive oil over medium heat. Add the sliced onion and sauté until softened, about 3-4 minutes. Add the minced garlic and continue sautéing for another minute until fragrant.
  3. In the crock pot, add the sliced kielbasa, sautéed onions and garlic, frozen pierogies, chicken broth, cream cheese, dried parsley, dried thyme, salt, and black pepper.
  4. Use a spoon to gently mix the ingredients, ensuring the cream cheese is somewhat distributed among the other ingredients.
  5. Cover the crock pot and cook on low for 4 hours or high for 2 hours. Stir occasionally, if possible.
  6. Pierogies should be tender and swollen, and the kielbasa should be heated through. Give it a final stir.
  7. Once cooked, serve the dish hot. You can garnish with fresh chopped parsley or chives, if desired.