🥟 Slow Cooker Cheesy Pierogi (from frozen)
Serves: 4–6
Time: 3–4 hours on LOW (or ~2 hours on HIGH)
Ingredients
1–2 bags frozen pierogi (potato & cheese works great)
1 cup broth (chicken or veggie)
1 cup shredded cheese (cheddar or a blend)
½ cup sour cream (or cream cheese for extra creamy)
2 tbsp butter, cut into pieces
1 small onion, sliced (optional but tasty)
Salt & pepper to taste
Optional add-ins: sliced smoked sausage, bacon bits, green onions
How to Make It
Add pierogi straight from frozen into the slow cooker (no thawing needed).
Pour in the broth so things don’t dry out.
Dot with butter and sprinkle in onions (if using).
Cover and cook:
LOW: 3–4 hours
HIGH: ~2 hours
Stir once halfway if you can.
About 20–30 minutes before serving, stir in:
Sour cream (or cream cheese)
Shredded cheese
Season with salt & pepper, let it get melty and creamy.
Finish with green onions or bacon bits if you’re feeling fancy.
Easy Flavor Upgrades
Pierogi + Sausage Combo: Add sliced kielbasa at the start.
Garlic Butter Vibe: Toss in 2 cloves minced garlic with the butter.
Extra Crispy Finish (optional): Scoop some onto a pan and broil 2–3 minutes for crispy edges.
Pro Tips
Don’t overcook — pierogi can get soft if left too long.
If it looks dry, splash in a bit more broth near the end.
Great as a main dish or a side for something like roasted veggies.
Want me to tailor this to what you’ve got in your fridge right now?
