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Easy Buttery Slow Cooker Pierogies | Best Crockpot Dinner

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This easy buttery slow cooker pierogies recipe is proof that the best dinners don’t have to be complicated. With just a few ingredients and your trusty crockpot, you can create a meal that tastes like you spent all day cooking.

Ingredients

Scale
  • 1 bag (about 16 oz) frozen pierogies
  • 1/2 cup (1 stick) unsalted butter
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 1/4 cup chicken broth (or vegetable broth for vegetarian)
  • Optional: cooked bacon crumbles, shredded cheddar cheese, fresh chives, sour cream for serving

Instructions

  1. Prep the onions and garlic: Slice the onion into thin rings or half-moons. Mince the garlic cloves. If you have time, sauté the onions in a skillet with a tablespoon of butter for 5 minutes until they’re soft and golden. This adds extra flavor, but it’s totally optional.
  2. Layer the bottom of the slow cooker: Place half of the sliced onions in the bottom of the crockpot. This creates a bed that prevents the pierogies from sticking and infuses them with flavor.
  3. Add the frozen pierogies: Arrange the frozen pierogies in a single layer over the onions. Don’t overcrowd them—if you have a smaller slow cooker, do two layers with onions in between.
  4. Add butter and broth: Cut the stick of butter into small pats and scatter them over the pierogies. Pour the chicken broth around the edges, not directly on top, to avoid washing off the butter.
  5. Season and top with remaining onions: Sprinkle the minced garlic, salt, and pepper over everything. Add the remaining sliced onions on top. They’ll soften and caramelize as they cook.
  6. Cook on low: Cover and cook on LOW for 3 to 4 hours. Check at the 2-hour mark—if they look dry, add another tablespoon of butter or a splash of broth. The pierogies should be tender and slightly golden on the edges.
  7. Stir gently halfway through: About 1.5 hours in, give the pierogies a gentle stir with a silicone spatula. This helps them cook evenly and prevents sticking.
  8. Serve and garnish: Once done, turn off the slow cooker. Serve the pierogies with a sprinkle of fresh chives, a dollop of sour cream, or crispy bacon bits if you like.

Notes

Don’t thaw the pierogies; frozen ones hold their shape better. Use low heat, not high, to avoid tough pierogies. Layer onions on the bottom to prevent sticking. Add cheese during the last 15 minutes if desired. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: slow cooker pierogies, crockpot pierogies, easy pierogies, buttery pierogies, frozen pierogies recipe

Find it online: https://bouncybowl.com/easy-buttery-slow-cooker-pierogies-best-crockpot-dinner/