No-Boil Slow Cooker Pierogi
This recipe is pure comfort with almost no effort. The pierogi soften slowly, soak up buttery flavor, and turn pillowy without falling apart. Perfect as a side dish or a cozy main.
Ingredients:
1 (16–24 ounce) package frozen pierogi (potato and cheese work best)
1/2 cup unsalted butter, cut into cubes
1 cup chicken broth or water
Optional: 1 small onion, thinly sliced
Optional for serving: sour cream, chopped parsley, shredded cheese
Instructions:
Lightly grease the inside of your slow cooker.
Arrange the frozen pierogi in an even layer inside the crock pot. Do not thaw them first.
Scatter the butter cubes evenly over the pierogi. If using onions, spread them on top.
Pour the chicken broth around the pierogi, not directly over them, to help keep their shape.
Cover and cook on low for 3 to 4 hours, gently stirring once halfway through if possible.
When finished, the pierogi should be tender and coated in a buttery sauce.
Serve hot with sour cream, herbs, or extra melted butter.
Serving Ideas:
Add cooked kielbasa or sausage for a full meal.
Sprinkle with shredded cheddar or Parmesan before serving.
Serve alongside roasted vegetables or a simple salad.
Tips for Best Results:
Low heat works best to prevent tearing.
Do not overcrowd the slow cooker.
If you want a slightly crisp finish, transfer cooked pierogi to a skillet and pan-sear briefly.
Why This Hack Works:
No boiling water
No draining
Minimal prep
Maximum comfort
This slow cooker pierogi recipe proves that sometimes the easiest method really is the best, delivering cozy, buttery goodness with almost no work at all.