Submitted by: Tammy Reese, Farm and Dairy staff
Ingredients:
- 1 56 oz. bag of mini pierogies
- 2 12 oz. packages of little smokies or 2 packages of kielbasa or smoked sausage, cut into pieces
- 1 8 oz. package of cream cheese, cut into pieces
- 1 cup of sour cream
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1 Tbsp. parsley
- salt and pepper to taste
- 2 cups of chicken broth
- 2 cups of shredded cheddar cheese
Directions:
- Prepare your slow cooker with a liner or cooking spray.
- Pour pierogies and sausage into the prepared slow cooker. Add the cream cheese pieces, sour cream garlic powder, onion powder, parsley, salt and pepper. Pour in the chicken broth., stir to combine
- Cover with the lid and cook on low for 4-6 hours or high for 2-4 hours.
- Remove the lid and stir gently. Top with half of the cheddar cheese and stir again. Top with the remaining cheddar cheese and replace the lid. Cook for 30 minutes or until the cheese has melted.
- Serve with a salad or vegetable of your choice.
