Ingredients:

onion, minced

3 cloves garlic, chopped

1 cob corn, cut

1 chayote squash, peeled & diced

12 oz natural turkey kielbasa, sliced

2 oz neufchatel, cubed

16 oz pkg pierogies

12 oz broth, made from leftover chicken juices

8 oz sour cream

1 t parsley

1/16 t ground bay leaf

1/2 t salt

1/4 t black pepper

Directions:

1. Since the pierogies can turn to mush, they are on top, cooking on low, and watch to see if you need to turn this off in less than six hours.

2. Some recipes do not use the extra vegetables and one added the pierogies after cooking the six hours on low, and turning it up to high for 45 minutes to cook the pierogies.

3. Another thing is to use sour cream, instead of more cheese.

Bon Appetit!