The pot lid rattles and you know dinner is almost ready. You remember the smell wafting up that mix of cheddar cheese and kielbasa filling the air. It9s kinda comforting, like a warm hug after a long day.
You spot the bubbling sauce, thick and creamy with those tender pierogies nestled inside. You sense that perfect tender pull when you scoop a bite. It ain9t just any casserole, it9s the one you been waiting for.
As the steam cues rise, you recall simmering this on low for hours, letting flavors meld deep down in the broth. That slow cooker sure does its thing, turning simple ingredients into something special. Y9all, it9s gonna be a meal you wanna savor.
The Truth About Fast Tender Results
- Using frozen pierogies straight from the box saves you prep time yet still gets tender in the slow cooker.
- The chicken broth mixed with cream cheese adds broth depth that keeps everything moist and rich.
- Slicing the kielbasa helps it heat evenly and give you little bursts of smoky flavor in every bite.
- Gonna let the slow cooker do a natural release so the pierogies don9t get mushy but stay perfectly tender.
- Adding shredded cheddar cheese at the end creates a melty, cheesy finish without overcooking the cheese.
The Complete Shopping Rundown
- Three boxes of cheddar pierogies mini-sized ones work great for easy, bite-sized yum.
- Four cups of chicken broth thick enough to soak flavors but not too soupy.
- Eight ounces of cream cheese this makes the broth creamy and luscious.
- One cup shredded cheddar cheese for that perfect melty topping.
- One pound of sliced kielbasa you can swap for your favorite cooked meat if you prefer.
- Non-stick cooking spray to keep the slow cooker from sticking.
- Salt sprinkle just right to bring out the flavors.
- Black pepper give it that little extra kick.
When you hit the store or order online, look for the mini pierogies. They cook evenly and bite-sized just makes munching easier. Got a favorite kielbasa brand? Perfect, grab that. Just be sure it9s already cooked because this recipe warms it up rather than cooking raw meat.
Walking Through Every Single Move
First, spray your slow cooker inside with that non-stick cooking spray. You don9t wanna have a sticky situation later, trust me.
Next, layer your frozen pierogies at the bottom evenly. Don9t stir 'em, just lay em flat so they cook nice and tender.
Then add your sliced kielbasa on top of that layer. Now, sprinkle salt and pepper over the top according to your taste buds. Don9t be shy here.
In a separate bowl, whisk together the chicken broth and cream cheese until things look mostly smooth. It9s okay if a few lumps hang around, they9ll melt soon enough.
Pour that creamy broth mixture right over the pierogies and kielbasa. Cover the slow cooker and set it on low for 4 to 5 hours or high for 2 to 3 hours. You9re lookin9 for everything heated through and bubbly.
During the last 15 minutes, sprinkle shredded cheddar cheese all over the top and cover again to let it melt nice and gooey. When it9s done, give everything a gentle stir before serving up. That9s where the tender pull shows up best.
Easy Tweaks That Make Life Simple
- You can swap cream cheese for sour cream if you want a little tang.
- Opt for smoked turkey kielbasa for a lighter twist but just as much flavor.
- Freeze any leftovers in individual portions so you can just steam reheat without drying out.
- Use pre-shredded cheese to skip grating, it works real good.
- If you9re short on time, throw it on high for 2 hours and just watch the cooker for those steam cues closely.
The Flavor Experience Waiting for You
This casserole hits just the right notes of creamy, cheesy goodness swirled deep with the savory punch of kielbasa. You never get bored cause each bite s got little surprises.
The broth depth from chicken stock and cream cheese kind of wraps everything in a comforting blanket, making it rich but not heavy. It9s like the flavors all got cozy and wouldn9t leave anytime soon.
When that cheddar cheese melts on top at the end, it9s the cherry on top gooey, stretchy, and downright irresistible. When you dig in, you feel that warm, tender pull and know you9re exactly where you wanna be.
Making It Last All Week Long
Store leftovers in an airtight container in the fridge for up to 4 days. Just reheat gently on the stove or in the microwave and get ready for round two.
For longer storage, freeze portions in freezer-safe bags. When you want a meal, thaw overnight in the fridge then heat gently, watching those steam cues.
If you got a pressure cooker, you can do a quick release reheat with a little splash of broth to keep things moist. Just add your frozen portions, seal, and cook on low for 5 minutes.
Common Questions and Real Answers
- Can I make these without a pressure cooker? Yep, since you re frying the bites, the pressure cooker mainly helps with timing and steam cues. You can do it all just fine using a deep pot for the oil. Check our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe for a simple, hearty meal using kielbasa.
- How do I know when the oil is hot enough? Use a kitchen thermometer aiming for 3506F. If you9re without one, test with a small drop of batter it should bubble up quickly but not burn.
- What9s the best way to mix the batter? Stir wet into dry ingredients gently and only a few times till just combined. Over mixing makes it tough, you gotta keep it tender. For great tips on tender dough, see our Mozzarella Stuffed Rosemary Parmesan Soft Pretzels Recipe.
- Can I use different oils? Sure thing! Vegetable oil works great, but you can also use canola or peanut oil for frying since they handle heat well.
- Should I do quick release or natural release? This recipe mostly uses quick release to get those steam cues and handle the cooking fast. Natural release is great for tender pulls in other recipes.
- Any tips for rolling the bites in the cinnamon sugar? Do it while bites are warm but not hot. Warm helps sugar stick real good without melting it off.
Also, try our Easy Marinated Cheese Appetizer with Salami & Green Olives for a flavorful starter that complements these sweet treats perfectly.
ProductsSweet P's Bake Shop Churro Donut Bites 12 oz Pressure Cooker Recipe
Equipment
- 1 Slow cooker large size
Ingredients
Main ingredients
- 3 boxes Cheddar pierogies mini-sized
- 4 cups Chicken broth thick enough to soak flavors
- 8 oz Cream cheese
- 1 cup Shredded cheddar cheese
- 1 lb Sliced kielbasa pre-cooked
- As needed Non-stick cooking spray
- To taste Salt
- To taste Black pepper
Instructions
Instructions
- Spray your slow cooker with non-stick cooking spray.
- Layer frozen pierogies evenly at the bottom of the slow cooker.
- Add sliced kielbasa on top of pierogies. Sprinkle salt and pepper to taste.
- In a separate bowl, whisk chicken broth and cream cheese until mostly smooth.
- Pour broth mixture over the ingredients in the cooker.
- Cover and cook on low for 4–5 hours or high for 2–3 hours.
- During the last 15 minutes, sprinkle shredded cheddar cheese on top.
- Cover and continue cooking until cheese is melted and gooey.
- Stir gently before serving to combine flavors.
- Serve warm and enjoy the tender, cheesy bites.
