CROCK POT PIEROGIES AND BACON
I wanted to post my take on another crock pot pierogie recipe that I found on here since the technique and ingredients are a little different. I did it this way and didn't have to stir or move the pierogies around. They did get a little crispy on the edges after a while, so I think I will turn it down to warm next time.
Provided by PSU Lioness
Categories Mashed Potatoes
Time 25m
Yield 2 Pierogies, 24 serving(s)
Number Of Ingredients 5
Steps:
- Boil pierogies according to package directions (I boiled water in a large stock pot and added all of the pierogies at once). Drain.
- Spray crock of crock pot with cooking spray or add liner to keep pierogies from sticking.
- Cook bacon until done enough to crumble. Cool on paper towels. Reserve 2 Tbsp grease to cook onions.
- Reheat bacon grease and cook onions over medium/high heat in bacon grease until translucent, about 5 minutes. Add butter to pan until melted. Stir bacon back into pan with butter onion mixture.
- Place a layer of pierogies in the crock pot. Drizzle butter mixture over the top. Repeat these steps until all pierogies are in the crock pot. Drizzle any leftover butter mixture over the top. Try to split it up between layers it so 75% of it is gone when you reach the top.
- Cover and turn crock pot to low to keep heat we had it on low for about 6 hours and the edges started to get crunchy (which we liked). Turn to warm if this is a problem.
Nutrition Facts : Calories 156.9, Fat 16.2, SaturatedFat 7.7, Cholesterol 33.2, Sodium 225.2, Carbohydrate 0.7, Fiber 0.1, Sugar 0.3, Protein 2.3
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