Slow Cooker Foil Packet Sausage and Pierogies

This slow cooker 4-ingredient foil packet sausage and pierogies recipe came from my neighbor from church, who swore the secret was bundling everything tightly in foil so the savory juices soak right into the dough. She was absolutely right—the smoked sausage, butter, and onions melt together into the most comforting, tender dinner imaginable, and the pierogies turn pillowy-soft instead of drying out.

It’s the kind of set-it-and-forget-it meal that works on a busy workday but still feels like cozy Midwestern comfort food when you finally lift the lid and open up those steamy foil packets.

Serve the hot foil packets straight from the slow cooker into shallow bowls so you catch every bit of buttery juice. A simple green side salad or steamed green beans balances the richness, and a side of sauerkraut or pickles adds a nice tang if your crew likes that.

Warm dinner rolls or a slice of crusty bread are great for mopping up the extra buttery sausage juices. If you want to stretch the meal, spoon the sausage and pierogies over a bed of shredded cabbage or baby spinach so the heat wilts the

Servings: 6
WW Points: Approximately 4–5 Points per serving

Ingredients

• 12 oz (340 g) turkey kielbasa, sliced into rounds
• 8 oz (225 g) frozen potato and cheese pierogies (about 8 pierogies)
• 1 large yellow onion, thinly sliced
• 3 cups cabbage, chopped
• 2 bell peppers, sliced
• 1 cup mushrooms, sliced
• 1/2 cup fat-free chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and black pepper, to taste
• Cooking spray

Instructions

1. Lightly coat the slow cooker with cooking spray.
2. Add the onion, cabbage, bell peppers, and mushrooms to the slow cooker.
3. Top with the sliced turkey kielbasa and pierogies.
4. Pour in the chicken broth and sprinkle with garlic powder, smoked paprika, salt, and pepper.
5. Cover and cook on LOW for 5–6 hours or HIGH for 2½–3 hours.
6. Gently stir before serving and enjoy!

Recipe Note

For even lower points, use turkey sausage with reduced fat and add extra vegetables for more volume and flavor.