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

You can tweak this 4-ingredient base a few different ways while keeping the same foil-packet, slow cooker method. For extra flavor without adding more core ingredients, use a smoked kielbasa or a spicy andouille sausage to change the overall vibe. If you like a bit of tang, serve the finished packets with a spoonful of prepared sauerkraut or a dollop of sour cream on the side, added at the table so they don’t count toward the main ingredient list.

To lighten things up slightly, you can use turkey smoked sausage and replace half of the butter with low-sodium chicken broth; just keep at least a few tablespoons of butter so the pierogi dough still soaks up that rich flavor. For a crisper top, transfer the cooked contents of the foil packet to a broiler-safe dish and broil for 2–3 minutes to get some browned edges.

Food safety tips: Always keep the pierogies frozen until you’re ready to assemble, and don’t thaw them on the counter. Use fully cooked, ready-to-eat smoked sausage and keep it refrigerated until prep time. Make sure the foil packets are tightly sealed so the internal temperature stays hot and even; the mixture inside should reach at least 165°F before serving.

Refrigerate leftovers within 2 hours of cooking and reheat thoroughly before eating, discarding any leftovers that have been left at room temperature too long.