Introduction

This Crock Pot Chicken Pierogi Stew is a comforting and hearty meal perfect for busy days. Tender chicken, creamy broth, and soft mini pierogies come together in an easy slow cooker recipe. It’s a delicious twist on classic comfort food that requires minimal effort.

A white bowl filled with three layers of food: the bottom layer is a creamy, light yellow sauce with specks of herbs, the middle layer contains large pieces of white chicken, round slices of orange carrots, and small chunks of celery, while the top layer features half-moon shaped, pale yellow ravioli pieces lightly coated in sauce. The bowl is placed on a white marbled surface with green parsley leaves to the left, a jar of iced tea with a lemon slice on the right, and a stainless steel Crock-Pot slow cooker in the background. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Place the chicken breasts into the bottom of a 6-8 quart slow cooker.
Step 2: Season the chicken with black pepper, garlic powder, onion powder, and salt.
Step 3: Add sliced carrots, sliced celery, and diced onion on top of the chicken.
Step 4: In a large bowl, whisk together chicken stock, cream of chicken soup, heavy cream, minced garlic, and Italian seasoning. Pour the mixture into the slow cooker.
Step 5: Cover and cook on low heat for 4-6 hours to prevent burning.
Step 6: During the last hour, remove the chicken and dice it into bite-sized pieces. Set aside.
Step 7: Whisk cornstarch and water together in a small bowl. Gradually add it to the slow cooker while stirring constantly.
Step 8: Cover and switch to high heat. Cook for 30 minutes, stirring halfway through.
Step 9: Add the mini pierogies to the slow cooker and stir to combine. Cover and cook on high for 15 more minutes.
Step 10: Stir again and cook for another 15 minutes, ensuring the chicken is warm and the pierogies are fully cooked.
Step 11: Serve immediately. Optional: garnish with dried parsley for a pop of color.

Tips & Variations

Use chicken thighs instead of breasts for extra juiciness and flavor.
Substitute low-fat milk for heavy cream to lighten the stew.
Add fresh herbs like thyme or parsley at the end for added freshness.
Frozen pierogies can be used, just add a few extra minutes to the cooking time.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to keep the stew creamy and prevent sticking. Pierogies may absorb some liquid, so add a splash of chicken stock or cream when reheating if needed.

How to Serve

A close-up view of a creamy soup with two layers visible: the top layer is light beige with smooth, slightly glossy texture, showing large ravioli pieces, some garnished with small green herbs, and the second layer beneath contains soft chunks of orange carrots, light green celery, and small bits of meat immersed in the thick cream. A red ladle holds a scoop of two ravioli, some celery, carrot, and broth, all covered in the shiny, creamy sauce. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze Crock Pot Chicken Pierogi Stew?

Yes, you can freeze the stew in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. Keep in mind that pierogies may change texture slightly after freezing.

What size slow cooker is best for this recipe?

A 6 to 8 quart slow cooker works best to give enough space for all ingredients and proper cooking without overflow.

Crock Pot Chicken Pierogi Stew Recipe

Print Recipe

★★★★★

4.4 from 76 reviews

This Crock Pot Chicken Pierogi Stew is a hearty and comforting slow-cooked meal featuring tender chicken breasts simmered with fresh vegetables, creamy herbs, and mini pierogies. Perfect for an easy weeknight dinner, this stew combines rich flavors and creamy textures, all made effortlessly in a slow cooker.

Author: Lila
Prep Time: 15 minutes
Cook Time: 5 hours 30 minutes
Total Time: 5 hours 45 minutes
Yield: 6 servings 1x
Category: Stew
Method: Slow Cooking
Cuisine: American

Ingredients

Scale

Chicken and Seasoning

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

Vegetables

1 cup sliced carrots
1 cup sliced celery
1 small onion, diced
3 garlic cloves, minced

Liquids and Cream

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

Additional Ingredients

1/2 teaspoon dried Italian seasoning
2 Tablespoons cornstarch
2 Tablespoons water
2 (12.84 ounce) boxes mini pierogies

Instructions

Prepare the Chicken and Vegetables: Place 3 large boneless, skinless chicken breasts into the bottom of a 6-8 quart slow cooker. Season the chicken evenly with 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon salt. Add 1 cup sliced carrots, 1 cup sliced celery, and 1 small diced onion on top of the chicken.
Mix and Add the Liquid Ingredients: In a large bowl, whisk together 4 cups chicken stock, two 10.5-ounce cans of cream of chicken soup with herbs, 1/2 cup heavy cream, minced garlic cloves, and 1/2 teaspoon dried Italian seasoning. Pour this mixture over the chicken and vegetables in the slow cooker.
Slow Cook the Stew: Cover the slow cooker and place it on low heat. Cook the ingredients for 4 to 6 hours, ensuring gentle cooking to avoid burning and to enhance flavor melding.
Shred the Chicken: During the last hour of cooking, carefully remove the chicken breasts. Dice them into bite-sized pieces and set aside.
Thicken the Stew: In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons water to create a slurry. Slowly stream the slurry into the slow cooker while stirring constantly to avoid lumps.
Increase Heat and Cook: Cover and switch the slow cooker to high heat. Cook for 30 minutes, stirring halfway through after 15 minutes to evenly distribute the thickening mixture.
Add the Pierogies: Add two boxes (12.84 ounces each) of mini pierogies to the stew and stir gently to combine. Cover and cook on high for an additional 15 minutes.
Final Cook and Serve: Stir the stew and continue cooking for a further 15 minutes to ensure the pierogies are fully cooked and the chicken is warmed through. Serve immediately, optionally garnished with dried parsley for visual appeal.

Notes

Using low or no sodium chicken stock and cream of chicken soup helps control the salt content.
Slow cooking on low heat prevents burning and produces tender chicken and vegetables.
The cornstarch slurry thickens the stew without clumping if stirred in gradually.
Mini pierogies can vary in cooking times; ensure they are fully cooked before serving.
Dried parsley garnish adds a fresh look but is not necessary for flavor.

Keywords: Chicken stew, Crock Pot recipe, Pierogi stew, Slow cooker chicken, Comfort food