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In a skillet over medium heat, cook the sausage until browned and cooked through. Drain excess fat if needed.
In the slow cooker, pour in the chicken broth. Add the cream cheese and stir gently until it begins to melt and blend with the broth.
Add the browned sausage to the slow cooker and mix well.
Add the pierogies on top of the mixture, spreading them evenly.
Cover and cook on low for 3–4 hours or until pierogies are tender and cooked through.
About 15 minutes before serving, stir in the grated cheddar cheese until melted and creamy.
Garnish with chopped green onions or parsley if desired.
Serving and storage tips:
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