Combine all ingredients in your crockpot.
Cook on high 3-4 hours, or on low 6 hours.
Oven Directions
Preheat oven to 350° F
Grease a 13×9 baking dish.
In a saucepan, combine chicken broth and cream cheese. Heat until cream cheese is melted – stir occasionally to incorporate the melting cream cheese.
Begin with a layer of frozen pierogis in the bottom of the baking dish, then a layer of kielbasa, a layer of the cream cheese sauce, a layer of shredded cheddar cheese.
Repeat the layering.
Bake for 30-45 minutes until the cheese is bubbly and beginning to look a golden brown.
Notes
• Mrs. T’s brand frozen pierogis are great, but I have only used these – other brands may work just as well.
• Serve with a fresh green salad and crusty bread.
• The mini pierogi are more bite sized but they do not hold up as well as the regular ones and tend to fall apart.
• There are other flavors of pierogi which you can try out for variation!
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