over the sausage and pierogies, making sure to hit as much of the surface as you can. This butter will form the simple, rich sauce as everything cooks together.
Cover the slow cooker with the lid and cook on LOW for 3 to 4 hours, until the pierogies are tender, the onions are soft, and the sausage is heated through. Avoid lifting the lid during the first 2 hours so you don’t lose heat and moisture.
Once cooked, gently stir from the bottom with a large spoon or spatula, folding
