Slow Cooker Sausage and Pierogies,

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Slow Cooker Sausage and Pierogies

Slow Cooker Sausage and Pierogies is the ultimate cozy, hands-off comfort food. The pierogies soak up all the savory flavor from the sausage and broth as they cook, turning out pillow-soft and delicious.
Here is how to make a foolproof, incredibly flavorful batch in your crockpot:

1. Essential Ingredients

  • The Pierogies: 1 to 2 boxes (about 16–24 count) of frozen potato and cheddar (or potato and onion) pierogies. Do not boil them first—go straight in frozen!
  • The Sausage: 1 lb of smoked sausage or kielbasa, sliced into bite-sized coin rounds.
  • The Aromatics & Veggies: 1 sliced yellow onion and 1 sliced bell pepper (optional, but adds great flavor and color).
  • The Savory Broth: 1.5 cups low-sodium chicken broth, 4 tablespoons (1/2 stick) of melted butter, 2 minced garlic cloves, 1 tsp Italian seasoning, salt, and black pepper.
  • The Finish: 1 cup of shredded sharp cheddar cheese and sliced green onions or fresh parsley for topping.

2. Step-by-Step Instructions

  • Layer the Slow Cooker: Spray your slow cooker insert with non-stick cooking spray. Layer the sliced onions, bell peppers, and frozen pierogies at the bottom, then scatter your sliced smoked sausage right over the top.
  • Pour the Liquid: In a small bowl, whisk together the chicken broth, melted butter, minced garlic, Italian seasoning, salt, and pepper. Pour this mixture evenly over the entire slow cooker contents.
  • Time & Temperature: Cover and cook on LOW for 3 to 4 hours (or HIGH for 2 hours). Keep an eye on the time—pierogies can get mushy if cooked too long, so check them around the 3-hour mark on low.
  • Add the Cheese: During the last 15 minutes of cooking, sprinkle the shredded cheddar cheese evenly across the top, put the lid back on, and let it melt into a gooey blanket.

💡 Pro-Tip

If you want your sausage to have a slightly browned, caramelized exterior before it goes into the slow cooker, you can quickly toss the sliced sausage in a hot skillet for 3–4 minutes first. It adds an extra layer of smoky depth!
Are you using classic cheddar pierogies or a different flavor variety for this recipe?

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