Slow Cooker Foil Packet Sausage and Pierogies Directions:
Tear off 2 large sheets of heavy-duty aluminum foil, about 18 inches each, and place them on the counter.
In a large bowl, add the frozen pierogies, sliced lean smoked turkey or chicken sausage, and thinly sliced onion. Pour the melted butter over the top and gently toss until everything is lightly coated.
Divide the mixture evenly between the two foil sheets, piling it into the center of each sheet. Bring the long sides of each foil sheet up over the filling and fold tightly to seal. Roll up the short ends firmly so each packet is fully closed.
Place the foil packets seam-side up in the slow cooker, stacking slightly if needed so the lid can close fully.
Cover and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 2 1/2 hours, until the pierogies are tender, the sausage is heated through, and the onions are soft.
Carefully remove the foil packets using tongs or oven mitts. Open carefully because hot steam will escape, then gently stir so the buttery onion juices coat the pierogies and sausage.
Serve warm. For a simple finish, add black pepper or a small sprinkle of chopped parsley when serving.
WW Points Calculation
Frozen potato-and-cheese pierogies, 16 oz: 28.00 points
Lean smoked turkey or chicken sausage, 12 oz: 18.00 points
Yellow onion, 1 large: 0.00 points
Unsalted butter, 2 tablespoons: 10.00 points
Points Information
Total Points: 56.00 points
Servings: 6 servings / 1 heaping cup
Points per serving: 9.33 points
Nutrition Information
Calories: 310
Protein: 15 g
Carbohydrates: 38 g
Fat: 12 g
Saturated Fat: 4 g
Fiber: 2 g
Sugar: 3 g
Sodium: 690 mg
I'm waiting for your comments! Enjoy!
