Get ready to transform your kitchen into a Polish culinary paradise with this mouthwatering, set-it-and-forget-it crockpot masterpiece! Imagine tender pierogies and savory kielbasa swimming in a luxuriously creamy sauce that will have your family begging for seconds. This recipe is the perfect solution for busy home cooks who want maximum flavor with minimal effort – it's like a warm, comforting hug in a slow cooker!
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: Polish
Serves: 6 servings
Ingredients
- 1 package frozen pierogies
- 1 pound kielbasa, sliced
- 1 cup sour cream
- 1 can cream of mushroom soup
- 1 onion, chopped
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 1 package of frozen pierogies, 1 pound of kielbasa (sliced), 1 cup of sour cream, 1 can of cream of mushroom soup, 1 chopped onion, and salt and pepper to taste.
- In a large skillet over medium heat, add the sliced kielbasa. Cook for about 5-7 minutes, stirring occasionally, until the kielbasa is browned and heated through. This step adds flavor to the dish.
- While the kielbasa is cooking, chop the onion. Once the kielbasa is browned, add the chopped onion to the skillet. Sauté for an additional 3-4 minutes, or until the onion is translucent and fragrant.
- In a large crockpot, combine the cooked kielbasa and onion mixture with the frozen pierogies. Gently stir to mix them together.
- In a separate bowl, mix together the sour cream and cream of mushroom soup until well combined. Pour this mixture over the pierogies and kielbasa in the crockpot, ensuring everything is evenly coated.
- Add salt and pepper to taste, adjusting according to your preference. Stir gently to incorporate the seasonings throughout the mixture.
- Cover the crockpot with its lid and set it to low heat. Allow the dish to cook for 6 hours, which will give the flavors time to meld and the pierogies to become tender.
- After 6 hours, check the pierogies for doneness. They should be soft and heated through. If needed, you can let them cook for an additional 30 minutes.
- Once ready, give the mixture a gentle stir before serving. This dish can be served hot as is, or garnished with fresh herbs if desired.
- Enjoy your creamy crockpot pierogies and kielbasa with a side of crusty bread or a fresh salad for a complete meal!
Tips
- For extra flavor, consider browning the kielbasa before adding it to the crockpot – this simple step intensifies the meat's delicious smoky taste.
- Don't rush the cooking process! The 6-hour slow cook time is crucial for developing rich, deep flavors and ensuring the pierogies are perfectly tender.
- Use high-quality frozen pierogies for the best results. If possible, choose pierogies with traditional fillings like potato and cheese.
- If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with the sour cream and cream of mushroom soup before adding to the crockpot.
- Leftovers can be stored in the refrigerator for up to 3 days and often taste even better the next day as the flavors continue to meld.
- For a lighter version, you can substitute low-fat sour cream and cream of mushroom soup without sacrificing too much flavor.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 20g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 75mg
