Ingredients
Scale
- 16 oz frozen pierogi (cheese or potato)
- 14 oz smoked kielbasa, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup sour cream (or Greek yogurt)
- 1 cup shredded cheddar cheese
- 2 cups low-sodium chicken broth
- 1 tsp paprika
- 1 tsp dried dill
- Salt and pepper to taste
Instructions
- Chop the onion and mince the garlic; set aside. Slice the kielbasa into bite-sized pieces.
- In a skillet over medium heat, sauté onions in oil until translucent. Add minced garlic briefly before removing from heat.
- Brown sliced kielbasa in the same skillet for added flavor.
- Layer half of the pierogi in the crockpot followed by half of the kielbasa mixture. Repeat layers and add cheese between layers.
- Mix chicken broth with sour cream until smooth and pour over the layered ingredients.
- Cook on low for 5-6 hours or high for 3-4 hours until bubbly and cooked through.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Polish
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg