Pillowy pierogi, smoky kielbasa, and creamy cheese slow-cooked together for effortless comfort in every bite.
# Required Ingredients:
→ Main
01 - 2 packages frozen potato and cheese pierogi (16 oz each)
02 - 1 lb fully cooked kielbasa sausage, sliced into 1/4-inch rounds
→ Sauces & Dairy
03 - 1 can condensed cream of mushroom soup (10.5 oz)
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
→ Garnish
10 - 2 tablespoons chopped fresh chives or parsley
# Directions:
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 the pierogi layer 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 smoked paprika until well combined.
05 - Spoon and spread half the sauce mixture evenly over the pierogi layer, then sprinkle with half the cheddar cheese.
06 - Repeat the layering process with the remaining pierogi, kielbasa, onion, sauce mixture, and cheddar cheese.
07 - Cover the slow cooker and cook on low setting for 4 hours, or until the mixture is hot and bubbly and the pierogi are tender.
08 - Remove from heat and garnish with chopped fresh chives or parsley before serving.
