There is something mighty comforting about a slow cooker full of good, sturdy supper ingredients that know how to take care of one another. This kind of meal feels right at home in the Midwest, where kielbasa, pierogies, and sauerkraut have long shown up on cold evenings, church potlucks, and game-day tables alike. With only five ingredients and hardly any fuss, this recipe lets the sausage season everything as it cooks, and the pierogies turn tender tucked right down into the pot.
Serve this with a big spoon and plenty of napkins, alongside yellow mustard, sour cream, or a little extra butter if you like. For sides, a crisp cucumber salad, simple green beans, or a pan of roasted cabbage all go nicely, and for a tailgate spread it fits in beautifully next to baked beans, kettle chips, and cold pickles.
Slow Cooker 5-Ingredient Kielbasa and Pierogies
Servings: 6
Ingredients
1 pound sliced kielbasa
1 package frozen pierogies, about 16 ounces
2 cups sauerkraut, drained
4 tablespoons butter, sliced or cubed
1 medium onion, thinly sliced
Directions
1. Lightly butter the inside of a slow cooker if you like for easier cleanup, then spread the sliced kielbasa across the bottom.
2. Scatter the sliced onion over the kielbasa, then spoon the drained sauerkraut on top in an even layer.
3. Nestle the frozen pierogies over the sauerkraut, fitting them in as evenly as you can, and dot the top with the butter.
4. Cover and cook on low for 4 to 5 hours, until the pierogies are tender all the way through and the onions are soft. No extra liquid is needed.
5. Gently stir before serving so the buttery sauerkraut and sausage juices coat the pierogies, then serve hot.
Variations & Tips
For a browner finish: If you like a little color on your sausage, brown the kielbasa in a skillet for a few minutes before adding it to the slow cooker. It is not necessary, but it gives a deeper roasted flavor.
Make it milder or tangier: Sauerkraut can vary a lot. If yours is especially sharp, give it a quick rinse and drain well before adding it. If you love that old-fashioned tang, use it straight from the jar after draining.
Choose your pierogi filling: Cheddar potato, classic potato, onion, or even potato and cheese all work well here. Stick with frozen pierogies and add them straight from the freezer so they hold their shape during the long cook.
Keep the texture just right: Try not to overcook past 5 hours on low, especially if your slow cooker runs hot. The pierogies should be tender but still intact, not falling apart.
Easy tailgate serving tip: Switch the slow cooker to warm once everything is done, and give it a gentle stir now and then. This keeps the butter from settling and helps every scoop get a little sausage, kraut, and pierogi together.