Mix a delicious pasta dumpling with creamy mash potatoes and cheese then add butter and fried onions and what do you have? Heaven? No, you have one of my favorite ethnic treats, the Pierogie. I then made it even easier by making a quick and easy Slow Cooker Pierogi.
What is a Pierogi?
Pierogi are filled dumplings of Central European origin, made by wrapping unleavened dough around a savory or sweet filling. and cooking in boiling water, or pan-frying. They are associated with the Central and Eastern European kitchens where they are considered national dishes and are a staple where I live in Northeastern Pennsylvania. It has three easy steps and only three ingredients!
How to Make Slow Cooker Pierogies Recipes – Step by Step
- Step One: First grab a box of your favorite frozen Pierogies. No need to defrost! (Photo 1 below)
- Step Two: Next, cut butter into 1 inch pieces. (Photo 2 below)
- Step Three: Finally thinly slice an onion, add the three ingredients to the slow cooker and then cook on low for 3 to 4 hours. (Photo 3 below)
What type of Pierogies should I use?
There are so many varieties now of days, there is literally something for everyone. They have them stuffed with sauerkraut, blends of different cheeses and even hot and spicy varieties to tempt your taste buds. They even have small batch varieties made by small local companies and church groups that you can try, especially in my area.
Recommendations for Making Crock Pot Pierogies
These 3 ingredient Crock Pot Pierogies are incredibly easy to make and taste so good! It’s one of the best slow cooker recipes of all time.
A while back I shared one of the easiest recipes I have ever made – Crock Pot Ravioli. It quickly became one of the best crock pot recipes that I have. I’ve even made Crock Pot Alfredo Ravioli using a similar recipe.
Expert Tips for Making the Best Pierogies
- Add Additional Vegetables: Try adding some shredded cabbage to add flavor and make the dish even more hearty.
- Make your own: Try Making your own Pierogies with a variety of fillings.
- Add meat to make a Meal: Add chopped Kielbasa to make the meal complete.
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Crock Pot Pierogie
Ingredients
- 12 oz frozen pierogies
- 1/2 cup butter - cut into 1" pieces
- 1 onion - sliced thinly
Instructions
- Put all ingredients into your slow cooker.
- Put the lid on and cook for 3-4 hours on low, or until pierogies are cooked through.
Notes
- Add Additional Vegetables: Try adding some shredded cabbage to add flavor and make the dish even more hearty.
- Make your own: Try Making your own Pierogies with a variety of fillings.
- Add Meat to make a Meal: Add chopped Kielbasa to make the meal complete.
Nutrition
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.
reesa says
March 25, 2019 at 6:43 pmMmm yes please! I would love to try to make these!
Candi Elm says
March 25, 2019 at 11:49 amThis recipe looks delicious. I have never made this before. I need to spread my cooking wings.
Sharon says
January 9, 2019 at 11:34 pmI’d like to add kielbasa in with the piroghi. Should the time be increased or would I need to perhaps add some chicken stock to accommodate the added volume?
Christina Hitchcock says
January 23, 2019 at 11:25 amYou can use the same cooking time.
Layna McVay says
August 1, 2017 at 2:01 pmDo you put the butter and onions on top of the pierogi, or on the bottom?
Christina Hitchcock says
August 3, 2017 at 12:00 pmI put them on the bottom, but I’m sure either way would work just fine.
Jennifer Mierzejewski says
February 17, 2017 at 8:37 pmCan you leave the perogi in the crock pot to stay warm if you were bringing it to a pot luck?
Christina Hitchcock says
March 6, 2017 at 1:23 pmYes, ma’am! 🙂
rowanvamp0 says
November 16, 2016 at 11:00 pmDo they turn out cripsy and brown as shown in the picture using the crockpot?
Christina Hitchcock says
November 17, 2016 at 8:10 amAll of the recipes I post on my site are the actual photos from when I make the recipes. I don’t “fake” the photos for styling purposes. In this case, the pierogies came out of the slow cooker, were put right in the bowl and then photographed. The ones that were touching the crock, got the browned edges. My recommendation would be to put them in a single layer in the bottom of the crock so that you get maximum browning. I hope this helps 🙂
Janet says
August 12, 2016 at 3:20 pmHi Christina,
Is it 1/2 cup butter or 2 cups?
Christina Hitchcock says
October 2, 2016 at 9:38 pm1/2 cup
Stacy says
February 22, 2016 at 11:06 pmCan you use fresh instead of frozen and if so how long do you cook them for. Also does it matter what flavor the pierogis are
Christina Hitchcock says
May 25, 2016 at 3:45 pmI wouldn’t use fresh for this recipe…frozen is best. The flavor doesn’t matter 🙂
A Polish boys says "I don't care how you spell it" says
February 15, 2016 at 4:58 pm1 box ain’t gonna do it. Will this recipe handle a full crockpot of pierogi? At least 4-6 boxes? What would the cooking time be?
Christina Hitchcock says
May 25, 2016 at 3:49 pmI think as long as your slow cooker is big enough so it’s not over-full. I would cook them for at least 6 hours.
Debbie Winnicky says
October 5, 2018 at 11:44 amAt any point in time do you stir. My recipe, very similar to yours, worked the first time. I put margarine on each layer with cooked onions and bacon. They turned out great. The second time not so great. Thought I did the same thing but they came out in one great big blob. What should I do different.
Thanks
Christina Hitchcock says
October 12, 2018 at 1:34 pmI do not stir, just set and forget. Here are somethings to check… Did you use frozen pierogies both times? Did you exceed the 3-4 hour cooking time? Did you have your slow cooker set to low?
A Polish Girl says
April 16, 2015 at 4:32 pmIt’s “pierogi”, singular and plural.
Christina says
May 5, 2015 at 4:45 pmThanks for letting this Italian Norwegian know 🙂 I will update the recipe!
lil says
January 15, 2016 at 2:29 pmI think there are more important things to think about than the way somone spells Pieogri
Farmgirl says
January 5, 2018 at 3:24 pmNot if it’s your culture and we’re all trying to be sensitive to the individuality