Crock Pot Pierogies and Sausage for 8 to 10 people (freezer meal directions too)
Super easy, deliciously tasty crockpot pierogies and kielbasa! With slow cooker, oven-baked, pressure cooker, & freezer friendly directions! I hope this recipe helps you feed your brood & brings smiles all around. Enjoy! | Slow Cooker Kitchen
Servings: 8 servings
Ingredients
- 18 ounces frozen pierogies
- 1 pound sausage
- 1 can cream of chicken soup (10.5 oz)
- 1 can cheddar cheese soup (10.5 oz)
- 2 cups chicken stock
- 1 cup shredded cheddar for topping
Instructions
All Methods
- Mix the soup and the chicken stock. Set aside.
Slow Cooker
- Butter or oil the insert.
- Layer as follows: 1/2 pierogies, 1/2 sausage, 1/2 soup mixture, 1/2 cheese. Repeat.
- Cover and cook: Low 6 to 8 hours; High 3 1/2 to 4.
Instant Pot
- Place pierogies and sausage in insert with 1 cup water. Manual high 2 minutes, quick release. Drain.
- Turn Instant Pot to saute. Add soup-broth mixture, 1/2 the cheese and stir gently until combined. Add sausage and pierogies. Heat and stir until hot and bubbly.
- Turn hot off. Add remaining cheese to top. Place lid on top and allow to rest 10 minutes.
Oven
- Preheat oven to 375 degrees.
- Defrost overnight or place pierogies in a covered dish with 1/2 cup of hot water and microwave for 2 to 2 1/2 minutes. Repeat until defrosted.
- Butter a 9x13 casserole dish. Layer: pierogies, sausage, sauce, cheese.
- Cover and bake 25 to 30 minutes. Remove cover and bake an additional 5 to 10 minutes to lightly brown as desired.
Freezer
- Pour the soup and chicken stock into a 1-quart or 1-gallon freezer bag. Close and knead until well combined.
- Place pierogies bag, soup bag, and cheese in a stack and tape together using the method from crockpot chicken pot pie.
- Freeze up to 6 weeks. Defrost before using.
Notes
Add salt and pepper to taste and test pierogies for doneness before serving.