If you have time to toss some pierogies and a few other ingredients into a Crock-Pot before work, you can sail past fatty fast food restaurants and skip some unhealthy choices on your way home. Still, it takes a little more work than throwing them in the pot if you want the best results. That's because pierogies are a dish best cooked in layers. Their doughy outsides have a tendency to stick together and they break apart with too much stirring. You can eat them alone or layer in meats and vegetables, and the cooking process remains the same.
Place one layer of pierogies along the bottom of the Crock-Pot.
Spray the pierogies with non-stick, low-fat cooking spray or brush them with olive oil to help keep them from sticking together.
Add a layer of sliced onions, if you wish. You can add them raw, or saute them first until they caramelize by adding them to a skillet with 1 to 2 tbsp of oil over medium heat.
Continue layering the pierogies until your Crock-Pot is just over three-quarters full.
Pour in about a cup of water, broth or stock to steam the pierogies to provide steam. Add water broth or stock until it covers the pierogies if you'd like them to be slightly less firm and more like the traditional, butter-saturated dish.
Cover your Crock-Pot and set the temperature. Cook on high for about 3 hours, or on low for 4 to 5 hours. Do not stir.