My neighbor from church shared this brilliant 4-ingredient trick of bundling everything tightly in foil. The savory juices soak right into the dough f

This slow cooker 4-ingredient foil packet sausage and pierogies recipe came from my neighbor from church, who swore the secret was bundling everything tightly in foil so the savory juices soak right into the dough. She was absolutely right—the smoked sausage, butter, and onions melt together into the most comforting, tender dinner imaginable, and the pierogies turn pillowy-soft instead of drying out.

It’s the kind of set-it-and-forget-it meal that works on a busy workday but still feels like cozy Midwestern comfort food when you finally lift the lid and open up those steamy foil packets.

Serve the hot foil packets straight from the slow cooker into shallow bowls so you catch every bit of buttery juice. A simple green side salad or steamed green beans balances the richness, and a side of sauerkraut or pickles adds a nice tang if your crew likes that.

Warm dinner rolls or a slice of crusty bread are great for mopping up the extra buttery sausage juices. If you want to stretch the meal, spoon the sausage and pierogies over a bed of shredded cabbage or baby spinach so the heat wilts the greens just a bit.

Slow Cooker Foil Packet Sausage and Pierogies

Servings: 4

Ingredients
1 (16–20 oz) package frozen potato-and-cheese pierogies (about 12–16 pierogies)
1 (12–14 oz) smoked sausage or kielbasa ring, sliced into 1/2-inch rounds
1 large yellow onion, thinly sliced
1/2 cup (1 stick/113 g) unsalted butter, melted
Directions