Here’s an easy, hands-off way to cook frozen pierogi in a slow cooker—soft, tender, and perfect as a side dish or main 🥟🧀
Slow Cooker Frozen Pierogi
Ingredients (serves 4–6)
- 1 bag (16–24 oz) frozen pierogi (any flavor)
- 1 cup chicken broth or water
- 4 tbsp butter, cut into pieces
- 1 small onion, thinly sliced (optional)
- Salt and black pepper, to taste
Optional add-ins:
- ½–1 cup shredded cheddar or mozzarella
- ½ cup sour cream
- Cooked bacon bits or sliced kielbasa
- Fresh parsley or chives
Instructions
- Layer ingredients
Lightly spray the slow cooker with nonstick spray.
Add frozen pierogi (no need to thaw). Scatter butter and onion over the top. - Add liquid
Pour in chicken broth or water. Season lightly with salt and pepper. - Cook
- Low: 3–4 hours
- High: 1½–2 hours
Stir gently once halfway through so they don’t stick.
- Optional creamy finish
During the last 30 minutes, stir in cheese and/or sour cream until melted and creamy. - Serve
Garnish with parsley or chives. Serve as-is or with sausage, bacon, or a dollop of sour cream.
Tips for Best Results
- Use enough liquid so the pierogi steam and don’t dry out, but not so much they boil.
- Stir gently—pierogi are delicate once soft.
- If you like crispy edges, transfer cooked pierogi to a skillet with butter and pan-fry for 2–3 minutes per side before serving.
Popular Variations
- Pierogi & Kielbasa: Add sliced smoked sausage at the start.
- Loaded Pierogi: Finish with cheese, bacon, and sour cream.
- Onion & Butter Style: Double the onions and butter for a classic Polish flavor.
If you’d like, I can also give you a slow cooker cheesy pierogi casserole or a one-pot pierogi & sausage meal that’s super filling.
