There’s something undeniably comforting about a big pot of pierogi slowly simmering in butter and onions. These tender dumplings soak up rich, golden butter while sweet onions melt into a savory sauce that fills your kitchen with the most inviting aroma. This slow cooker version transforms classic pierogi into a hands-off, crowd-pleasing comfort dish with minimal effort and maximum flavor.
Perfect for busy weeknights, potlucks, holiday gatherings, or chilly evenings, this recipe delivers pillowy pierogi coated in a silky, buttery sauce that feels indulgent without being heavy. Serve it as a main dish or as a hearty side alongside kielbasa, sauerkraut, or a crisp green salad.
Ingredients
Main Ingredients
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3–4 pounds frozen pierogi (about 3–4 standard 16-oz bags), cheese, potato, or mixed varieties (do not thaw)
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1½ cups unsalted butter (3 sticks), cut into pats or cubes
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3 large yellow or sweet onions, thinly sliced (about 4–5 cups)
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1 teaspoon salt, or to taste
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½ teaspoon freshly ground black pepper
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2 cloves garlic, minced (optional)
Optional Flavor Boosters
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½ cup chicken or vegetable broth
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1 teaspoon dried thyme or rosemary (or 2 tablespoons fresh chopped herbs)
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¼ teaspoon smoked paprika
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½ cup sour cream (stirred in at the end)
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Fresh parsley or chives, chopped (for garnish)
For Serving
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Extra sour cream
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Crispy bacon bits or sliced kielbasa
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Applesauce (for a traditional sweet contrast)
Instructions
Step 1: Prepare the Slow Cooker
Lightly grease a 6-quart (or larger) slow cooker with nonstick spray.
Step 2: Layer the Onions
Spread half of the sliced onions evenly over the bottom of the slow cooker. This helps prevent sticking and adds flavor as they soften and caramelize.
Step 3: Add the Pierogi
Place the frozen pierogi in an even layer over the onions. They can be stacked if necessary. Sprinkle with half of the salt, pepper, and minced garlic if using.
Step 4: Add Butter and Remaining Onions
Dot half of the butter over the pierogi. Add the remaining onions on top, followed by the rest of the butter. Sprinkle with the remaining salt, pepper, and any herbs or smoked paprika.
Step 5: Add Liquid (Optional)
Pour the broth gently around the edges of the slow cooker. This adds moisture and helps the pierogi cook evenly without drying out.
Step 6: Cook
Cover and cook on LOW for 3–4 hours or HIGH for 1½–2 hours, until the pierogi are heated through and tender and the onions are soft and lightly caramelized. Gently stir once halfway through if possible.
Step 7: Finish and Serve
If using sour cream, gently fold it in during the last 15 minutes of cooking for a creamy finish. Serve hot, garnished with fresh parsley or chives.
Tips for Best Results
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Do not thaw the pierogi before cooking
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Stir gently to avoid breaking the dumplings
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Adjust butter and seasoning to taste
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Add kielbasa or bacon during the last hour for a heartier dish
Serving Suggestions
This dish pairs beautifully with:
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Kielbasa or smoked sausage
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Sauerkraut
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Green salad or steamed vegetables
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Applesauce or pickles
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.