Crock Pot Chicken Pierogi Stew Recipe

Introduction

This Crock Pot Chicken Pierogi Stew is a comforting, hearty dish perfect for busy days when you want something warm and satisfying. Tender chicken, creamy broth, and tender pierogies come together effortlessly in the slow cooker for a delicious one-pot meal.

Ingredients

• 3 large boneless, skinless chicken breasts (can use chicken thighs)
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1 cup sliced carrots
• 1 cup sliced celery
• 1 small onion, diced
• 4 cups chicken stock (can use low or no sodium)
• 2 (10.5 ounce) cans cream of chicken soup with herbs (can use low or no sodium)
• 1/2 cup heavy cream
• 3 garlic cloves, minced
• 1/2 teaspoon dried Italian seasoning
• 2 tablespoons cornstarch
• 2 tablespoons water
• 2 (12.84 ounce) boxes mini pierogies

Instructions

1. Step 1: Place the chicken breasts into the bottom of a 6-8 quart slow cooker.
2. Step 2: Season the chicken with black pepper, garlic powder, onion powder, and salt.
3. Step 3: Add the sliced carrots, sliced celery, and diced onion on top of the chicken.
4. Step 4: In a large bowl, whisk together the chicken stock, cream of chicken soup, heavy cream, minced garlic, and Italian seasoning. Pour this mixture into the slow cooker.
5. Step 5: Cover and cook on low heat for 4-6 hours to avoid burning and allow flavors to develop.
6. Step 6: During the last hour, remove the chicken, dice it into bite-sized pieces, and set aside.
7. Step 7: In a small bowl, mix cornstarch with water until smooth, then slowly stir it into the slow cooker to thicken the stew.
8. Step 8: Cover and turn the cooker to high. Cook for 30 minutes, stirring halfway through.
9. Step 9: Add the mini pierogies, stir to combine, cover, and cook on high for another 15 minutes.
10. Step 10: Stir the stew again and cook for an additional 15 minutes until the chicken is warmed through and pierogies are fully cooked.
11. Step 11: Serve immediately. Optional: garnish with dried parsley for a touch of color.

Tips & Variations

• For extra flavor, consider adding a splash of white wine or a handful of fresh herbs like parsley or thyme before serving.
• Chicken thighs can be used instead of breasts for a juicier stew.
• Use low-sodium broth and soup to better control salt levels.
• If mini pierogies are unavailable, regular-sized ones can be halved before adding.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. The pierogies may absorb broth over time, so you can add a little extra chicken stock or cream when reheating to keep the stew creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this stew ahead of time?

Yes, you can prepare it up to a day in advance and refrigerate it. Reheat thoroughly before serving, and add extra broth if the stew thickens too much.

Can I freeze the chicken pierogi stew?

Freezing is possible but not ideal, as the pierogies may become mushy. If you do freeze it, thaw overnight in the refrigerator and reheat gently, adding some broth to help with texture.

Crock Pot Chicken Pierogi Stew Recipe

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★★★★★

4.5 from 99 reviews

• Author: Harry
• Total Time: 5 hours 45 minutes
• Yield: 6 servings 1x

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Description

This Crock Pot Chicken Pierogi Stew is a comforting, hearty dish featuring tender chicken breasts, flavorful vegetables, creamy broth, and mini pierogies simmered to perfection in a slow cooker. The stew is lightly seasoned with garlic, Italian herbs, and spices, making it a perfect easy-to-make meal for busy days that doesn’t compromise on flavor.

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Ingredients

Scale 1x2x3x

Chicken and Seasonings

• 3 large boneless, skinless chicken breasts (can substitute with chicken thighs)
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt

Vegetables

• 1 cup sliced carrots
• 1 cup sliced celery
• 1 small onion, diced

Broth and Cream Base

• 4 cups chicken stock (can use low or no sodium)
• 2 (10.5 ounce) cans cream of chicken soup with herbs (can use low or no sodium)
• 1/2 cup heavy cream
• 3 garlic cloves, minced
• 1/2 teaspoon dried Italian seasoning

Thickener

• 2 Tablespoons cornstarch
• 2 Tablespoons water

Additional

• 2 (12.84 ounce) boxes mini pierogies

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Instructions

1. Prepare the chicken: Place the chicken breasts into the bottom of a 6-8 quart slow cooker. Season the chicken evenly with black pepper, garlic powder, onion powder, and salt.
2. Add vegetables: Layer sliced carrots, sliced celery, and diced onion on top of the seasoned chicken in the slow cooker.
3. Make the broth mixture: In a large bowl, whisk together chicken stock, cream of chicken soup with herbs, heavy cream, minced garlic, and dried Italian seasoning until smooth.
4. Combine and slow cook: Pour the broth mixture over the chicken and vegetables. Cover the slow cooker and cook on low heat for 4-6 hours to allow flavors to meld and chicken to become tender.
5. Shred the chicken: During the last hour of cooking, carefully remove the chicken from the slow cooker, dice it into bite-sized pieces, and set aside.
6. Thicken the stew: In a small bowl, whisk together cornstarch and water to make a slurry. Gradually stir this into the stew in the slow cooker constantly to prevent lumps.
7. Increase heat and cook: Cover and set the slow cooker to high heat. Cook for 30 minutes, stirring halfway through at 15 minutes.
8. Add pierogies: Stir in the mini pierogies, then cover and cook on high for 15 additional minutes until pierogies are tender.
9. Final warming: Stir the stew again and cook for another 15 minutes on high to ensure everything is heated through and well combined.
10. Serve: Serve the stew immediately. Optional: sprinkle with dried parsley for garnish if desired.

Notes

• For a healthier version, use low or no sodium chicken stock and cream of chicken soup.
• You can substitute chicken thighs instead of breasts for a juicier texture.
• Adjust seasoning to taste before serving.
• If you prefer thicker stew, add more cornstarch slurry carefully to avoid over-thickening.
• Mini pierogies cook quickly; ensure they are fully warmed and tender before serving.
• This stew reheats well and can be stored in the refrigerator for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 5 hours 30 minutes
• Category: Stew
• Method: Slow Cooking
• Cuisine: American

Keywords: Chicken pierogi stew, slow cooker stew, crock pot chicken recipe, creamy chicken stew, easy comfort food