3-Ingredient Slow Cooker Kielbasa and Pierogies
This 3-Ingredient Slow Cooker Kielbasa and Pierogies recipe is creamy, smoky, and wonderfully easy. Frozen potato pierogies, sliced kielbasa, and condensed soup cook together into a cozy slow cooker dinner with minimal cleanup.
Ingredients
- 1 (16- to 20-ounce) bag frozen potato pierogies
- 1 (12- to 14-ounce) smoked kielbasa sliced into 1/2-inch rounds
- 1 (10.5-ounce) can cream of mushroom soup undiluted; cream of chicken works if preferred
- to taste salt if needed at the end
- to taste black pepper if needed at the end
- as needed chopped fresh parsley optional, for serving
- as needed sour cream optional, for serving
Instructions
- Place the frozen potato pierogies in the bottom of a 4- to 6-quart slow cooker, arranging them as close to a single layer as reasonably possible.
- Scatter the sliced smoked kielbasa evenly over the frozen pierogies.
- Spoon the undiluted cream of mushroom soup over the kielbasa and pierogies, then gently spread it around so most of everything is coated; do not add water or broth.
- Cover the slow cooker and cook on LOW for 3 to 4 hours, or on HIGH for 1 1/2 to 2 hours.
- Cook until the pierogies are tender, hot all the way through, and the sauce is bubbly, trying not to lift the lid during the first half of cooking.
- Gently stir the kielbasa, pierogies, and sauce together once cooking is finished, being careful not to break apart the pierogies, then taste and add salt and black pepper if needed.
- Serve hot from the slow cooker with chopped parsley or a dollop of sour cream if desired.
Notes
Store leftovers in an airtight container in the refrigerator for about 3 days. Reheat individual portions in the microwave until hot, stirring gently halfway through if possible, or warm leftovers in a covered skillet over low heat. Add a small spoonful of sour cream after reheating if the sauce is dry or thick. Do not freeze the cooked leftovers because the pierogies may become mushy after thawing.
Nutrition
Calories: 570kcal
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