Dump-and-Go Slow Cooker Smoked Kielbasa & Potato Dumplings

 

The Recipe: 4-Ingredient Crockpot Pierogy & Sausage Foil Pack

Ingredients

• 1 lb Smoked Kielbasa or sausage, sliced into thick rounds (as seen in

  
  
  

• 1 box (16 oz) Frozen potato and onion pierogies (no need to thaw)

• 4 tbsp (½ stick) Unsalted butter, melted or cut into small cubes

• ½ cup Chicken broth (or 1 small yellow onion, sliced)

• From the pantry: Garlic powder, salt, black pepper, and a sprinkle of dried parsley for garnish.

Instructions

1. Prep the Foil Lining: Tear off a large sheet of heavy-duty aluminum foil and line the inside of your slow cooker bowl, leaving enough overhang at the top so you can completely fold and seal it later (exactly like the setup in

   
   
   

2. Layer the Elements: Toss the frozen pierogies and the sliced smoked sausage directly into the foil-lined crockpot. Mix them gently so they are evenly distributed.

3. Season and Smother: Pour the chicken broth (or tuck in your sliced onions) and drizzle the melted butter evenly over the top. Season generously with garlic powder, salt, and plenty of black pepper to create that glistening glaze shown in image_825601.jpg.

4. Seal the Bundle: Fold the overlapping edges of the foil tightly over the top of the pierogies and sausage to create a completely sealed packet. This traps the steam and savory juices.

5. Slow Cook: Cover the crockpot with its lid and cook on LOW for 3 to 4 hours (or HIGH for 1.5 to 2 hours) until the pierogies are perfectly tender, plump, and pillowy.

6. Serve: Carefully open the hot foil packet, give everything a gentle toss, garnish with a sprinkle of fresh or dried parsley to match

   
   
   and serve immediately!