Foil Pack Sausage & Pierogies Slow Cooker. My church neighbor shared this super-smart 4-ingredient idea: wrap it all tight in foil packets. The yummy meat juices soak deep into the dough for the best taste!
This no-fuss meal uses just 4 things: frozen pierogies, sausage slices, onions, and butter. Wrap them in foil, pop in the slow cooker, and let magic happen. Juices make everything soft and tasty—like a warm hug on a busy day. Pair with salad or bread to soak up the buttery goodness.
Ingredients
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1 package (16-20 oz) frozen potato-cheese pierogies (about 12-16 pieces)
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1 ring (12-14 oz) smoked sausage or kielbasa, cut into 1/2-inch rounds
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1 big yellow onion, sliced thin
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1/2 cup (1 stick) melted butter, no salt added
Foil Pack Sausage & Pierogies: Directions
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Spray your slow cooker inside with no-stick spray. This makes cleanup easy. Set it aside.
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Grab 2 big sheets of strong foil (about 18 inches long each). You need 2 packets for even cooking and juicy steam.
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In a big bowl, mix frozen pierogies, sausage slices, and onion slices. Pour melted butter on top.
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Stir gently with a spoon or hands until everything shines and feels coated. The butter keeps it all soft!
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Split the mix evenly onto the center of each foil sheet.
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Fold long sides up and over tight, sealing well. Roll short ends snug. No holes for steam to sneak out!
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Put packets in slow cooker, seam up. Stack a bit if needed, but lid must close tight.
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Cook on LOW 4-5 hours or HIGH 2-2.5 hours. Pierogies get super soft, onions sweet and gooey, juices yummy.
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Open lid away from face—steam is hot! Use tongs to lift packets to a plate or board.
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Cut open carefully. Stir so juices cover everything. Spoon into bowls with extra juice.
Serve right from packets! Add parsley or pepper if you want color. It’s cozy and ready fast.
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