Ingredients
- 1 package (16–20 oz) frozen potato-and-cheese pierogies
- 1 ring (12–14 oz) smoked sausage or kielbasa, sliced
- 1 large yellow onion, thinly sliced
- ½ cup unsalted butter, melted
- Instructions
- 1. Combine ingredients
- In a large bowl, mix the frozen pierogies, sliced sausage, and onions. Pour the melted butter over everything and toss until evenly coated.
- 2. Make foil packets
- Divide the mixture between two large sheets of heavy-duty foil. Fold tightly to seal each packet well so the steam stays inside.
- 3. Cook
- Place the packets in the slow cooker. Cover and cook on LOW for 4–5 hours or HIGH for 2–2½ hours, until everything is heated through and tender.
- 4. Open and finish
- Carefully open the foil packets, watching for hot steam. Stir gently to coat everything in the buttery juices.
- 5. Serve
- Serve warm straight from the packets or transfer to a dish for easy sharing.