Here’s a simple and delicious Crockpot Pierogies recipe 🥔🧈—perfect for a hands-off, cozy meal.
Ingredients (4–6 servings)
- 12–16 frozen pierogies (cheese & potato or your favorite kind)
- 1 small onion, thinly sliced
- 2–3 tbsp butter
- 1 cup sour cream (optional, for serving)
- ½ cup vegetable or chicken broth
- Salt & pepper, to taste
- Optional: cooked bacon bits or chopped green onions for topping
Instructions
- Prep onions
- In a small skillet, melt butter and sauté onions until soft and lightly golden (about 5–7 minutes).
- Add pierogies to crockpot
- Place frozen pierogies in the crockpot.
- Pour broth over them to prevent sticking.
- Add sautéed onions on top.
- Season with salt and pepper.
- Cook
- Cover and cook on LOW for 2–3 hours or HIGH for 1–1.5 hours, until pierogies are heated through and tender.
- Stir occasionally to prevent sticking.
- Serve
- Top with sour cream, green onions, or crispy bacon bits.
- Serve hot as a main dish or side.
Tips & Variations
- Cheese variation: Sprinkle shredded cheddar or mozzarella before serving for extra gooeyness.
- Vegetable boost: Add cooked mushrooms, bell peppers, or spinach.
- Crispy finish: Quickly pan-fry the pierogies after crockpot cooking for a golden crust.
- Make it creamy: Stir in a little cream or cream cheese near the end for a rich sauce.
If you want, I can also give a one-pot skillet version that’s faster and gives crispy edges while still being creamy and flavorful.
Do you want me to do that?
