Crock Pot Chicken Pierogi Stew Recipe
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.
- 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
