Slow Cooker Sausage and Pierogies

A comforting slow cooker dinner featuring lightly browned smoked kielbasa, potato and cheese pierogies, sweet onions, and a buttery broth with a subtle tangy finish.

Course Main Course

Prep Time 15

Cook Time 2 30

Servings

Calories 544kcal

Equipment

5- to 6-quart slow cooker
Large nonstick or cast-iron skillet
Cutting board and sharp knife
Wooden spoon and silicone spatula

Ingredients

1 lb fully cooked smoked turkey kielbasa sliced into ½-inch rounds
24 oz frozen potato and cheese pierogies keep frozen until cooking
1 medium red onion thinly sliced
1 tbsp olive oil
1 tbsp unsalted butter cut into small pieces
⅓ cup low-sodium chicken broth
¼ tsp caraway seeds lightly crushed
1 tsp apple cider vinegar added at the end

Instructions

Brown the kielbasa. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced kielbasa and cook for 3 to 4 minutes, turning occasionally, until lightly browned. Transfer to a plate.
Cook the onion. Add the sliced red onion to the skillet and cook for about 5 minutes until beginning to soften. Add the crushed caraway seeds and stir for 30 seconds.
Deglaze the skillet. Pour ⅓ cup low-sodium chicken broth into the skillet. Stir and scrape the bottom to release the browned bits, then remove from the heat.
Assemble. Lightly grease a 5- to 6-quart slow cooker. Transfer the onions and broth to the bottom, arrange the frozen pierogies over them, and add the browned sausage. Distribute the butter pieces evenly over the top.
Slow cook. Cover and cook on LOW for 2 to 3 hours, until the pierogies are fully heated and tender. Begin checking after 2 hours and avoid unnecessary stirring.
Finish. Drizzle 1 teaspoon apple cider vinegar over the cooked sausage and pierogies. Fold gently with a silicone spatula to coat everything in the cooking juices, rest for 2 minutes, and serve warm.

Notes

Use fully cooked smoked sausage for this cooking method.
Slow cooker temperatures vary, so check the pierogies early to prevent overcooking.
A small amount of broth helps create a light sauce without making the dumplings soggy.
For a vegetarian variation, use fully cooked plant-based sausage, vegetable broth, and suitable pierogies.
Refrigerate leftovers promptly and reheat to 165°F.

Nutrition