Crock pot kielbasa and sauerkraut

Ingredients

• 2 packages Kielbasa (sliced into 1/2‑inch rounds)
• 2 cans Sauerkraut (14‑oz cans, drained)
• 1 medium Onion (diced)
• 2 cups Chicken Stock (low‑sodium)
• 2 tablespoons Apple Cider Vinegar
• 1 tablespoon Mustard (Dijon or yellow)
• 1 teaspoon Black Pepper (ground)
• 0.5 teaspoon Salt
• 4 tablespoons Unsalted Butter (cut into pieces)
• 1 bag Frozen Pierogi (any filling, 12‑oz bag)

Instructions

1. Prepare Ingredients

   Slice the kielbasa into 1/2‑inch rounds, dice the onion, and drain the sauerkraut.

   Time: PT10M

2. Combine Base in Crock‑Pot

   Add the sliced kielbasa, drained sauerkraut, diced onion, chicken stock, apple cider vinegar, mustard, black pepper, and salt to the crock‑pot. Stir to distribute evenly.

   Time: PT5M

3. Slow‑Cook Base

   Cover the crock‑pot and set it to Low. Cook for 4 hours.

   Time: PT4H

   Temperature: Low

4. Add Pierogi and Butter

   After 4 hours, add the frozen pierogi directly into the pot and stir in the butter pieces, ensuring the pierogi are mostly submerged in the liquid.

   Time: PT5M

   Temperature: Low

5. Finish Cooking

   Continue cooking on Low for an additional 30 minutes, or until the pierogi are heated through and tender.

   Time: PT30M

   Temperature: Low

6. Serve

   Spoon the stew into bowls, sprinkle with a little extra black pepper if desired, and serve hot.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

30 g

Fat

15 g

Fiber

3 g