Ingredients:

  • 4 cups (600g) frozen pierogi (potato and cheese or your choice)
  • 1 medium onion, diced (about 150g)
  • 3 cups (750ml) vegetable or chicken broth
  • 2 cups (200g) shredded cheese (cheddar or a blend)
  • 1/2 cup (120ml) sour cream
  • 1 teaspoon (5g) garlic powder
  • 1 teaspoon (5g) onion powder
  • Salt and pepper, to taste

Instructions:

  1. Dice the onion and shred the cheese, setting aside.
  2. In the slow cooker, layer 1/3 of the frozen pierogi in the bottom. Sprinkle with 1/3 of the diced onions and a handful of cheese. Repeat layering twice more, ending with cheese on top.
  3. In a mixing bowl, combine vegetable/chicken broth, sour cream, garlic powder, onion powder, salt, and pepper.
  4. Pour the broth mixture evenly over the layered ingredients in the slow cooker. Cover and cook on low for 6 hours.
  5. After cooking, stir gently to combine. Let cool for a few minutes before serving hot.