Sausage and Pierogi Dinner-Slow Cooker

This easy slow cooker sausage and pierogi dinner needs just four simple ingredients and about ten minutes of prep. Cheesy pierogies and smoky sausage cook low and slow in a creamy sauce until warm and tender. It’s a cozy, no-fuss meal that’s perfect for busy weeknights when you want dinner ready and waiting.

This four-ingredient slow cooker sausage and pierogi dinner is just what I need on busy weeks. You put everything in the pot, turn it on, and walk away. By the time you get home from work, dinner is ready and waiting for you. It tastes like a warm, cozy meal from when you were a kid — soft cheesy pierogies, tasty sausage, and a simple sauce that does all the work while you’re busy with your day.

Pierogies first came from Eastern Europe a long time ago. But here in the Midwest, they’re something almost every family keeps in the freezer. They’re a true weeknight lifesaver.

If you love warm, filling dinners that only take about ten minutes to get ready — and are waiting for you the moment you walk in the door — this meal is going to become one of your favorites.

Servings: 4

Ingredients

• 1 (16 to 20 oz) bag frozen pierogies (cheddar or any flavor you like)
• 1 lb smoked sausage or kielbasa, cut into 1/2-inch slices
• 1 (10.5 oz) can cream of mushroom soup or cream of chicken soup
• 1 cup chicken broth (or water, if that’s all you have)

Sausage and Pierogi Dinner: Directions

1. Get the slow cooker ready. Spray the inside with nonstick cooking spray, or rub it lightly with oil. This keeps the food from sticking to the bottom of the slow cooker.
2. Add the sausage first. Place the sliced smoked sausage or kielbasa into the bottom of the slow cooker. Spread it out into one even layer so it cooks evenly.
3. Layer the pierogies on top. Lay the frozen pierogies over the sausage. Don’t worry if a few overlap — just try to spread them out as much as you can so they all get warm.
4. Mix the sauce. In a small bowl, whisk together the cream of mushroom (or cream of chicken) soup with the chicken broth. Stir until the mixture is smooth with no lumps.
5. Pour the sauce over everything. Slowly pour the soup mixture over the top of the pierogies and sausage, trying to cover as much as you can. Do not stir it in — this keeps the pierogies from breaking apart while they cook.
6. Cover and cook. Put the lid on and cook on LOW for 3 to 4 hours. You’ll know it’s done when the pierogies are soft and heated through and the sausage is hot. Every slow cooker is a little different, so start checking around the 3-hour mark so nothing overcooks.
7. Stir gently. Once the cooking time is up, give everything a gentle stir so the sauce coats the pierogies and sausage evenly. Taste it, and add a little salt and pepper if you’d like.
8. Serve warm. Scoop the sausage, pierogies, and creamy sauce straight from the slow cooker into bowls or onto plates, and enjoy while it’s hot.