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

Spray the inside of your slow cooker crock lightly with nonstick cooking spray for easier cleanup, then set it aside. Tear off 2 large sheets of heavy-duty aluminum foil (about 18 inches each). You’ll be making 2 foil packets so everything can steam gently and soak up the buttery sausage juices.

In a large bowl, add the frozen pierogies, sliced smoked sausage, and thinly sliced onion. Pour the melted butter over the top. Gently toss everything together with a spatula or your hands until the pierogies, sausage, and onions are evenly coated and glossy.

This butter is what will soak into the dough and keep everything tender.

Divide the buttered pierogi mixture evenly between the two sheets of foil, piling it into the center of each sheet. Bring the long sides of each foil sheet up and over the filling, then fold them together tightly several times to seal. Roll up the short ends firmly so you have 2 completely sealed foil packets with no big gaps for steam to escape.

Place the foil packets seam-side up into the slow cooker, stacking them slightly if needed so the lid can still close fully. Cover the slow cooker with the lid, making sure it fits snugly to trap in steam.

Cook on LOW for 4 to 5 hours, or on HIGH for 2 to 2 1/2 hours, until the pierogies are very tender and the sausage is heated through. The onions should be soft and almost jammy, and there will be buttery, savory juices pooled inside each packet.

Carefully open the slow cooker lid away from your face to avoid the steam. Using tongs or oven mitts, lift out one foil packet at a time and place it on a rimmed baking sheet or cutting board. Open each packet carefully—hot steam will escape—and gently stir the contents so the buttery juices coat everything and soak into the pierogi dough.

Serve the sausage and pierogies straight from the opened foil packets, spooning some of the buttery onion-sausage juices over each portion. If you like a little color, you can sprinkle on fresh chopped parsley or black pepper before serving, but it’s completely optional and not needed for the basic 4-ingredient version.

Variations & Tips