Servings: 6
Ingredients
2 pounds fully cooked smoked sausage or kielbasa, sliced into 1/2-inch rounds
2 (16-ounce) boxes frozen potato-and-cheese pierogies
1 large yellow onion, thinly sliced
1/2 cup (1 stick) unsalted butter, melted
Directions
Lightly grease the inside of a 5- to 6-quart slow cooker with a bit of butter or nonstick spray to help prevent sticking.
Spread the sliced onion evenly over the bottom of the slow cooker; this creates a flavorful bed that helps keep the pierogies from sticking and adds sweetness as they cook.
Arrange the frozen pierogies on top of the onions in an even layer. It’s fine if they overlap a bit, but avoid packing them in too tightly so they can cook evenly and stay tender.
Scatter the sliced smoked sausage rounds over the pierogies, distributing them as evenly as possible so every scoop later gets a good mix of sausage, dumplings, and onions.
Pour the melted butter slowly and evenly over the sausage and pierogies, making sure to hit as much of the surface as you can. This butter will form the simple, rich sauce as everything cooks together.
Cover the slow cooker with the lid and cook on LOW for 3 to 4 hours, until the pierogies are tender, the onions are soft, and the sausage is heated through. Avoid lifting the lid during the first 2 hours so you don’t lose heat and moisture.
Once cooked, gently stir from the bottom with a large spoon or spatula, folding the onions, sausage, and pierogies together so everything is coated in the buttery sauce. Taste and add a pinch of salt and freshly ground black pepper if desired.
Serve hot straight from the slow cooker, making sure each serving gets plenty of sausage rounds, soft pierogies, and tender onions in that buttery sauce.
Variations & Tips
For a slightly lighter version, you can cut the butter down to 6 tablespoons and add 2 to 3 tablespoons of chicken broth to keep the sauce loose. If you enjoy a bit of tang, stir in a spoonful of Dijon or stone-ground mustard right into the melted butter before pouring it over the slow cooker ingredients. To introduce gentle heat, add a pinch of red pepper flakes over the top before cooking. Smoked sausage, kielbasa, or andouille all work well; choose the one that matches your taste and spice tolerance. If you want a touch of freshness at the end, sprinkle chopped fresh parsley or chives over the finished dish—this doesn’t count toward the core 4 ingredients, but it does brighten the plate. You can also swap yellow onion for sweet onion if you like a more caramelized, candy-like flavor. Leftovers reheat best in a covered skillet over low heat with a splash of water or broth to keep the pierogies soft and the sauce silky.
