Drop frozen pierogi into the slow cooker with a few extras and it turns into pure comfort.
4-Ingredient Slow Cooker Pierogi Casserole
Servings: 6 servings
Ingredients
2 (16–20 oz) bags frozen potato and cheese pierogi
1 (14–16 oz) smoked kielbasa or Polish sausage, sliced into 1/2-inch rounds
2 cups shredded cheese (cheddar, Colby Jack, or a blend)
2 cups heavy cream or half-and-half
1 (14–16 oz) smoked kielbasa or Polish sausage, sliced into 1/2-inch rounds
2 cups shredded cheese (cheddar, Colby Jack, or a blend)
2 cups heavy cream or half-and-half
Directions
Spray the inside of your slow cooker with nonstick cooking spray or lightly grease it with butter or oil to help prevent sticking.
Place half of the frozen pierogi in an even layer on the bottom of the slow cooker. It’s okay if they overlap a bit.
Scatter half of the sliced kielbasa over the pierogi, then sprinkle with 1 cup of the shredded cheese.
Repeat the layers with the remaining pierogi, kielbasa, and the last 1 cup of shredded cheese.
Pour the heavy cream or half-and-half evenly over the top, trying to cover as much of the pierogi and cheese as possible. Don’t stir; the liquid will work its way through as it cooks.
Cover and cook on LOW for 3–4 hours, or until the pierogi are tender and heated through, the cheese is melted, and the sauce is bubbly around the edges. (Avoid lifting the lid too often so you don’t lose heat.)
Once done, gently stir from the edges toward the center to coat the pierogi in the creamy sauce without breaking them up too much.
