Description
This Crock Pot Chicken Pierogi Stew is a hearty, comforting dish loaded with tender chicken, vegetables, creamy broth, and mini pierogies. Perfect for a cozy weeknight dinner with minimal effort.
Ingredients
- 3 large boneless, skinless chicken breasts (can use chicken thighs)
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 small onion, diced
- 4 cups chicken stock (low or no sodium optional)
- 2 (10.5 oz) cans cream of chicken soup with herbs (low or no sodium optional)
- ½ cup heavy cream
- 3 garlic cloves, minced
- ½ teaspoon dried Italian seasoning
- 2 Tablespoons cornstarch
- 2 Tablespoons water
- 2 (12.84 oz) boxes mini pierogies
Instructions
- Place chicken breasts, carrots, celery, onion, garlic, black pepper, onion powder, salt, and Italian seasoning into the crock pot.
- Pour in chicken stock and cream of chicken soup. Stir gently to combine.
- Cook on low for 6-7 hours or on high for 3-4 hours until chicken and vegetables are tender.
- Remove chicken and shred with two forks, then return to the crock pot.
- Mix cornstarch and water into a slurry and stir into the stew along with heavy cream to thicken slightly.
- Add mini pierogies and cook for an additional 30 minutes on high until pierogies are tender.
- Serve hot and enjoy a comforting, hearty meal.
Notes
- Use frozen pierogies straight from the package; no need to thaw.
- Adjust seasoning to taste, especially salt, depending on broth and soup used.
- Leftovers store well in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Category: Dinner
- Method: Crock Pot / Slow Cooker
- Cuisine: American