This 5-ingredient slow cooker pierogi feast is the kind of cozy, no-fuss dinner that feels like a hug at the end of a long day. We’re using frozen potato pierogies straight from the bag—no thawing, no boiling—plus four simple pantry staples to turn them into a creamy, cheesy, family-style meal. It has that comforting, Midwest potluck feel, but with almost no hands-on work. You literally toss everything in the slow cooker, walk away, and come back to a dish so satisfying your crew will start asking when you’re making “pierogi night” again.
Serve these slow cooker pierogies straight from the crock on warm plates with a sprinkle of extra shredded cheese and a little black pepper on top. A crisp green salad or simple steamed green beans balance the richness nicely, and a side of buttered peas or corn is always a hit with kids. If your family likes a little something extra, offer sour cream or plain Greek yogurt for dolloping, and maybe some chopped fresh parsley or green onions for color. Warm dinner rolls or garlic bread on the side are great for scooping up every last bit of the creamy sauce.
5-Ingredient Slow Cooker Pierogi FeastServings: 6
Ingredients
2 pounds frozen potato pierogies (keep completely frozen, do not thaw)
2 cups low-sodium chicken broth (or vegetable broth)
1 (10.5-ounce) can condensed cream of mushroom soup
1 1/2 cups shredded cheddar cheese, divided
4 tablespoons unsalted butter, cut into small pieces
Directions
Lightly coat the bottom and sides of a 5- to 6-quart slow cooker with nonstick cooking spray or a thin layer of butter to help prevent sticking.
Pour 1 cup of the chicken broth into the bottom of the slow cooker.
Add the frozen potato pierogies straight from the freezer, arranging them in an even layer as much as possible. It’s fine if they overlap a bit, but try not to pack them in too tightly.
In a medium bowl, whisk together the remaining 1 cup chicken broth and the condensed cream of mushroom soup until mostly smooth.
Pour the soup mixture evenly over the frozen pierogies, making sure they’re all at least lightly coated with liquid.
Sprinkle 1 cup of the shredded cheddar cheese evenly over the top of the pierogies and sauce.
Dot the top with the butter pieces, spacing them out so they melt and baste the pierogies as they cook.
Cover the slow cooker with the lid and cook on LOW for 3 1/2 to 4 hours, or until the pierogies are tender and heated through. Try not to lift the lid during the first 2 hours so the heat stays consistent.
Once the pierogies are tender, gently stir from the bottom with a large spoon to coat everything in the creamy sauce, being careful not to tear them.
Sprinkle the remaining 1/2 cup shredded cheddar cheese over the top, cover again, and let sit on LOW or WARM for about 5 to 10 minutes, just until the cheese melts.
Taste and adjust seasoning if desired with a pinch of salt and black pepper (optional, not counted in the five ingredients), then serve warm straight from the slow cooker.
Variations & Tips
For picky eaters, swap the cream of mushroom soup for cream of chicken or cream of celery if they’re not fans of mushrooms. If you’d like a vegetarian version, use vegetable broth and a cream of mushroom or cream of celery soup made without meat products. To make it a bit lighter, you can reduce the butter to 2 tablespoons and use a reduced-fat condensed soup and part-skim cheese; it will still be creamy, just slightly less rich. For extra protein, stir in 1 to 2 cups of cooked, diced ham or shredded rotisserie chicken during the last 30 minutes of cooking so it warms through without drying out. If your family likes a little zip, add a pinch of garlic powder and paprika to the soup mixture before pouring it over the pierogies, or serve with hot sauce on the side so everyone can spice their own plate. You can also finish with a spoonful of sour cream or plain Greek yogurt on each serving for extra tang and creaminess, and a sprinkle of chopped fresh parsley or green onions if you have them on hand.
