Food safety tips: Always start with fully frozen, commercially prepared pierogi and keep them frozen until you’re ready to cook. Cook on LOW, not WARM, and don’t leave the slow cooker partially filled and unplugged on the counter. Use a food thermometer if you’re unsure; the center of the pierogi and cheese mixture should reach at least 165°F before serving. Refrigerate leftovers within 2 hours in a shallow container and reheat thoroughly before eating, adding a splash of broth or water
Dump frozen pierogi in the slow cooker with 3 other things and your husband will think you slaved away all day
