Kielbasa and Pierogi Dinner
Savor the comforting flavors of our Kielbasa and Pierogi Dinner, where juicy kielbasa meets pillowy pierogies in a dreamy, creamy sauce. This easy-to-make dish is perfect for busy weeknights, bringing warmth and satisfaction to your table with just a few simple ingredients. Get ready for a delightful meal that will have everyone asking for seconds!
Prep
15
min
Cook
180
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1/2 of a sliced onion
- the other half of the sliced onion
🥩Meat & Seafood(2)
- 3 cups of chicken broth (720 ml)
- 1 can of cream of chicken soup
🥛Dairy & Eggs(3)
- 1/2 cup of shredded cheddar cheese (120 ml)
- another 1/2 cup of shredded cheddar cheese (120 ml)
- 1 brick of cream cheese, microwaved until soft
🧂Spices & Seasonings(1)
- salt and pepper
📦Other(3)
- 1 package sliced kielbasa
- 1 more box of pierogi
- 1 box of frozen pierogies
Nutrition (per serving)
Calories
1032
Protein
33g
Carbs
76g
Fat
67g
👨🍳 Instructions
- 1
Place sliced kielbasa in the crock pot.
- 2
Add half of a sliced onion.
- 3
Add one box of frozen pierogies.
- 4
Sprinkle half a cup of shredded cheddar cheese on top.
- 5
Add the other half of the sliced onion.
- 6
Add another box of pierogi.
- 7
Sprinkle another half cup of shredded cheddar cheese and season with salt and pepper.
- 8
Microwave one brick of cream cheese until it's soft.
- 9
Add one can of cream of chicken soup and three cups of chicken broth to the cream cheese and stir together.
- 10
Pour the mixture over the pierogies.
- 11
Cook on low for three hours.
- 12
Leave it uncovered for thirty minutes to thicken up the sauce.
💡 Pro Tips
- ✓Heat your cream cheese to 165°F (74°C) in the microwave in 30-second intervals, stirring between each, rather than one long burst—this prevents the edges from overheating and breaking the emulsion while keeping the center cold.timing165°F|30-second intervals
- ✓Slice your kielbasa at 1/4-inch thickness and arrange in a single layer on the crock pot bottom before layering—thinner cuts release fat more evenly (preventing pooling) and crisp edges at 285°F after 4-6 hours on high.technique1/4-inch thickness|285°F|4-6 hours
- ✓Whisk your softened cream cheese with the cream of chicken soup at a 1:1 ratio by volume before adding to the crock pot—this breaks down the cream cheese's fat network gradually and prevents lumps that won't dissolve during slow cooking.ingredient1:1 ratio by volume
- ✓Add frozen pierogies in the final 45 minutes of cooking rather than at the start—they absorb moisture at 200°F and become gummy if submerged more than 1 hour; layering them on top allows steam circulation to keep skins intact.timingFinal 45 minutes|200°F maximum
- ✓Caramelize your onions in a separate skillet over medium-high heat for 8-10 minutes before adding to the crock pot—this concentrates their sugars (via the Maillard reaction) and adds depth, counteracting the one-dimensional richness of cream cheese and kielbasa.technique8-10 minutes|medium-high heat
Share this recipe
Prep
15
min
Cook
180
min
Serves
4
people
Level
beginner
Share this recipe
Kielbasa and Pierogi Dinner
Savor the comforting flavors of our Kielbasa and Pierogi Dinner, where juicy kielbasa meets pillowy pierogies in a dreamy, creamy sauce. This easy-to-make dish is perfect for busy weeknights, bringing warmth and satisfaction to your table with just a few simple ingredients. Get ready for a delightful meal that will have everyone asking for seconds!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1/2 of a sliced onion
- the other half of the sliced onion
🥩Meat & Seafood(2)
- 3 cups of chicken broth (720 ml)
- 1 can of cream of chicken soup
🥛Dairy & Eggs(3)
- 1/2 cup of shredded cheddar cheese (120 ml)
- another 1/2 cup of shredded cheddar cheese (120 ml)
- 1 brick of cream cheese, microwaved until soft
🧂Spices & Seasonings(1)
- salt and pepper
📦Other(3)
- 1 package sliced kielbasa
- 1 more box of pierogi
- 1 box of frozen pierogies
Nutrition (per serving)
Calories
1032
Protein
33g
Carbs
76g
Fat
67g
👨🍳 Instructions
- 1
Place sliced kielbasa in the crock pot.
- 2
Add half of a sliced onion.
- 3
Add one box of frozen pierogies.
- 4
Sprinkle half a cup of shredded cheddar cheese on top.
- 5
Add the other half of the sliced onion.
- 6
Add another box of pierogi.
- 7
Sprinkle another half cup of shredded cheddar cheese and season with salt and pepper.
- 8
Microwave one brick of cream cheese until it's soft.
- 9
Add one can of cream of chicken soup and three cups of chicken broth to the cream cheese and stir together.
- 10
Pour the mixture over the pierogies.
- 11
Cook on low for three hours.
- 12
Leave it uncovered for thirty minutes to thicken up the sauce.
💡 Pro Tips
- ✓Heat your cream cheese to 165°F (74°C) in the microwave in 30-second intervals, stirring between each, rather than one long burst—this prevents the edges from overheating and breaking the emulsion while keeping the center cold.timing165°F|30-second intervals
- ✓Slice your kielbasa at 1/4-inch thickness and arrange in a single layer on the crock pot bottom before layering—thinner cuts release fat more evenly (preventing pooling) and crisp edges at 285°F after 4-6 hours on high.technique1/4-inch thickness|285°F|4-6 hours
- ✓Whisk your softened cream cheese with the cream of chicken soup at a 1:1 ratio by volume before adding to the crock pot—this breaks down the cream cheese's fat network gradually and prevents lumps that won't dissolve during slow cooking.ingredient1:1 ratio by volume
- ✓Add frozen pierogies in the final 45 minutes of cooking rather than at the start—they absorb moisture at 200°F and become gummy if submerged more than 1 hour; layering them on top allows steam circulation to keep skins intact.timingFinal 45 minutes|200°F maximum
- ✓Caramelize your onions in a separate skillet over medium-high heat for 8-10 minutes before adding to the crock pot—this concentrates their sugars (via the Maillard reaction) and adds depth, counteracting the one-dimensional richness of cream cheese and kielbasa.technique8-10 minutes|medium-high heat