Pierogies in Pepper Shallot Sauce Crock Pot
Transform your comfort food game with this rich and indulgent Pierogies in Pepper Shallot Sauce Crock Pot recipe. Featuring tender, buttery pierogies slow-cooked in a creamy vegetable broth infused with the sweetness of caramelized shallots, vibrant bell peppers, and a hint of garlic, this dish is a truly satisfying one-pot meal. The paprika-spiced sauce melds beautifully with the flavors, creating a velvety, savory base that elevates every bite. Perfect for busy weeknights or cozy family dinners, this recipe requires minimal prep and lets your crock pot work its magic. Garnished with fresh parsley for an herby finish, it’s an irresistible dish that’s sure to please. Keywords: pierogies in sauce, pepper shallot recipe, crock pot pierogies, slow cooker comfort foods, creamy pierogies recipe.
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Recipe Information
Ingredients
- 24 pieces Frozen pierogies
- 4 tablespoons Butter
- 3 large, sliced thinly Shallots
- 3 medium, julienned Bell peppers (mixed colors)
- 4 cloves, minced Garlic
- 2 cups Vegetable broth
- 0.5 cup Heavy cream
- 1 teaspoon Paprika
- 1 teaspoon or to taste Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons, chopped Parsley (optional, for garnish)
Instructions
Heat a large skillet over medium heat and melt 2 tablespoons of butter.
Add the sliced shallots and cook for 2-3 minutes until they start to soften.
Add julienned bell peppers and sauté for 5-6 minutes until tender. Stir in minced garlic and cook for another minute. Remove from heat.
Lightly grease the crock pot with 1 tablespoon of butter.
Layer the frozen pierogies in the slow cooker.
Pour the sautéed shallots, peppers, and garlic over the pierogies.
In a mixing bowl, combine vegetable broth, heavy cream, paprika, salt, and black pepper. Stir well to create the sauce.
Pour the sauce evenly over the pierogies and vegetables in the crock pot.
Cover and cook on low heat for 3 hours, or until the pierogies are tender and the sauce is bubbling.
Gently stir the dish halfway through cooking to ensure even coverage of the sauce.
Before serving, melt the remaining 1 tablespoon of butter over the dish for added flavor.
Garnish with chopped parsley and serve hot.
Nutrition Facts
Calories |
6078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.1 g | 272% | |
| Saturated Fat | 98.9 g | 494% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 13444 mg | 585% | |
| Total Carbohydrate | 808.4 g | 294% | |
| Dietary Fiber | 70.0 g | 250% | |
| Total Sugars | 87.7 g | ||
| Protein | 162.6 g | 325% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 697 mg | 54% | |
| Iron | 43.1 mg | 239% | |
| Potassium | 6088 mg | 130% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
