Slow Cooker Foil Packet Sausage and Pierogies
Looking for a quick, comforting slow cooker meal that practically cooks itself? This Slow Cooker Foil Packet Sausage and Pierogies is the ultimate easy weeknight dinner made with just 4 simple ingredients.
By sealing everything in foil packets, the rich buttery juices from the sausage and onions soak directly into the pierogies creating a soft, tender, flavor-packed dish that tastes like classic homemade comfort food.
Benefits of This Recipe
- Super easy & beginner-friendly perfect for busy schedules
- Only 4 ingredients budget-friendly and simple
- Hands-off cooking ideal slow cooker “set it and forget it” meal
- Rich, comforting flavor buttery, savory, and satisfying
- Minimal cleanup foil packets reduce mess
- Customizable easy to adjust with healthier or flavorful variations
Ingredients
- 1 package (16–20 oz) frozen potato and cheese pierogies
- 1 smoked sausage or kielbasa (12–14 oz), sliced
- 1 large yellow onion, thinly sliced
- 1/2 cup unsalted butter, melted
Instructions
- Lightly grease your slow cooker with nonstick spray.
- Tear 2 large sheets of aluminum foil (about 18 inches each).
- In a large bowl, combine pierogies, sausage slices, and onions.
- Pour melted butter over the mixture and gently toss until evenly coated.
- Divide the mixture between the foil sheets.
- Seal each packet tightly to trap steam and flavor.
- Place foil packets into the slow cooker (seam side up).
- Cover and cook:
- LOW for 4–5 hours
- HIGH for 2–2.5 hours
- Carefully open packets (watch for hot steam), stir, and serve with the buttery juices.
Serving Ideas
- Serve with a fresh green salad or steamed vegetables
- Add sauerkraut or pickles for a tangy contrast
- Pair with crusty bread or dinner rolls to soak up juices
- Serve over spinach or cabbage for a lighter option
Tips & Variations
- Use turkey sausage for a lighter version
- Replace part of the butter with chicken broth to reduce fat
- Try spicy sausage or andouille for extra flavor
- For crispy edges, broil for 2–3 minutes after cooking
- Keep pierogies frozen until cooking for best texture
