Slow Cooker 4-Ingredient Sausage and Pierogies Directions:
Brush the inside of a 5- to 6-quart slow cooker with a little of the melted butter. Spread the sliced onion evenly over the bottom.
Arrange the frozen pierogies over the onion in a loose, even layer. A little overlap is fine.
Scatter the sausage rounds over the pierogies and pour the remaining melted butter evenly over the top.
Cover and cook on LOW for 3–4 hours, keeping the lid closed for the first 2 hours. Check at 3 hours; the pierogies should be tender and hot in the center, the onion soft, and the sausage heated through.
Use a wide spatula to gently lift and fold the onions, sausage, and pierogies together until coated with the buttery juices. Serve hot.
Practical Woman's Secret
Slide a wide spatula under the pierogies and lift them from the bottom in small sections. This brings the soft onions up through the dish without tearing the dumplings.
Serving and Storage
Spoon the sausage, pierogies, and onions into shallow bowls and drizzle with the buttery juices from the crock. Serve with a crisp cucumber salad if desired. Refrigerate leftovers promptly in a covered container. Reheat individual portions covered until hot throughout, turning the pierogies gently so they stay intact.
Nutrition Information
Estimated per serving: One-eighth of the recipe, made with smoked kielbasa, without sides
Calories: 630 kcal
Protein: 22 g
Carbohydrates: 41 g
Fat: 42 g
Fiber: 2 g
Sugar: 5 g
Sodium: 1,550 mg
I'm waiting for your comments! Enjoy!
