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.

Ingredients

Scale

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

Instructions

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.
Add vegetables: Layer sliced carrots, sliced celery, and diced onion on top of the seasoned chicken in the slow cooker.
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.
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.
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.
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.
Increase heat and cook: Cover and set the slow cooker to high heat. Cook for 30 minutes, stirring halfway through at 15 minutes.
Add pierogies: Stir in the mini pierogies, then cover and cook on high for 15 additional minutes until pierogies are tender.
Final warming: Stir the stew again and cook for another 15 minutes on high to ensure everything is heated through and well combined.
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