Here’s a simple guide for Crockpot Pierogies—a super easy and delicious way to cook them without frying or boiling separately:
Ingredients
- 12–16 frozen pierogies (potato & cheese or your preferred type)
- 1 medium onion, sliced
- 4–6 slices of bacon (optional), chopped
- 1 cup sour cream
- 1/2 cup chicken or vegetable broth
- 1–2 tbsp butter or olive oil
- Salt & pepper, to taste
- Fresh parsley (optional, for garnish)
Instructions
- Prepare the Crockpot:
Spray the slow cooker with nonstick cooking spray or lightly grease with butter. - Layer Ingredients:
- Place frozen pierogies in the Crockpot.
- Add sliced onions and chopped bacon on top.
- Add Liquid:
- Mix sour cream with broth and pour evenly over the pierogies.
- Dot with small pieces of butter if desired.
- Cook:
- Cover and cook on low for 3–4 hours or high for 1.5–2 hours.
- Stir once halfway through cooking to coat pierogies in the creamy sauce.
- Serve:
- Garnish with parsley.
- Optional: Sprinkle extra fried onions or shredded cheese on top.
💡 Tips:
- Using frozen pierogies is easiest—they won’t stick together in the slow cooker.
- For a crispy top, you can broil the pierogies for 2–3 minutes after slow cooking.
- Try adding mushrooms or spinach for extra flavor.
If you want, I can give a super quick 5-minute version that makes a creamy, cheesy Crockpot pierogi meal without any pre-frying.
Do you want me to do that?
