This effortless Slow Cooker Pierogi and Kielbasa recipe combines tender potato-stuffed pierogies, savory smoked sausage, and rich caramelized onions for a classic, comforting dinner.
Ingredients
- 1 lb (450g) Pierogies: Frozen potato and cheese pierogies (no need to thaw).
- 1 lb (450g) Kielbasa: Smoked Polish sausage, cut into 1/2-inch coin slices.
- 2 Large Yellow Onions: Thinly sliced.
- 4 tbsp Unsifted Butter: Melted or cut into small cubes.
- 1/2 cup Low-Sodium Chicken Broth: (or beef broth) to create moisture.
- 4 oz (115g) Cream Cheese: Cubed (optional, for an extra creamy sauce).
- Seasonings: 1/2 tsp garlic powder, freshly cracked black pepper, and salt to taste.
Step-by-Step Instructions
- Prepare the Base: Place the sliced onions in the bottom of the slow cooker insert. Drizzle with melted butter and season with garlic powder, salt, and black pepper.
- Add Sausage & Pierogies: Layer the sliced kielbasa over the onions, then add the frozen pierogies on top. Pour the chicken broth evenly over the ingredients.
- Cook: Cover and cook on LOW for 3 to 4 hours (or HIGH for 2 hours) until the pierogies are tender and the onions are soft and caramelized.
- Finish & Serve: If using cream cheese, gently stir it in during the last 20 minutes of cooking until fully melted into a rich sauce. Serve warm.
Pro Cooking Tips
- Do Not Overcook: Pierogies cook quickly in a slow cooker. Avoid cooking past 4 hours on LOW to keep the dough intact.
- Searing for Extra Flavor: For a richer taste, quickly brown the sliced kielbasa in a skillet for 3–5 minutes before adding it to the slow cooker.
- Garnish Ideas: Top with fresh chopped parsley, green onions, or a dollop of sour cream before serving.