Description
This Crock Pot Chicken Pierogi Stew is a hearty and comforting dish combining tender chicken, tender vegetables, and cheesy pierogi simmered in a creamy, flavorful broth. Perfect for an easy weeknight meal or a cozy dinner, it boasts a blend of savory herbs and rich textures, all effortlessly cooked in your slow cooker.
Ingredients
Scale
Chicken and Broth
- 1 lb boneless, skinless chicken breasts or thighs
- 4 cups chicken broth
- 1 tablespoon olive oil
- Salt and pepper, to taste
Vegetables and Herbs
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 1 cup carrots, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
Additional Ingredients
- 1 ½ cups frozen pierogi (cheese, potato, or preferred filling)
- 1 cup heavy cream
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the chicken: Heat the olive oil in a skillet over medium heat. Season the chicken breasts or thighs with salt and pepper, then sear them for about 2-3 minutes per side until lightly browned. This step adds extra flavor but can be skipped if short on time.
- Layer the crockpot: Place the seared chicken, chopped onion, minced garlic, diced potatoes, sliced carrots, thyme, and parsley into the base of your crockpot. Pour in the chicken broth, ensuring the ingredients are mostly submerged.
- Cook the stew: Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours until the chicken and vegetables are tender.
- Shred the chicken: Remove the chicken from the crockpot once fully cooked and shred it using two forks. Return the shredded chicken to the stew.
- Add the pierogi and cream: About 30 minutes before serving, add the frozen pierogi directly into the crockpot along with the heavy cream. Stir gently to combine and cook until the pierogi are heated through and tender, approximately 20-30 minutes.
- Final adjustments: Taste and adjust seasoning with salt, pepper, or additional herbs as desired. For a thicker stew, mash some of the potatoes in the pot to thicken the broth.
- Serve and garnish: Ladle the stew into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread for dipping.
Notes
- Seared chicken adds depth of flavor but can be skipped for convenience.
- Use pierogi with your favorite filling—cheese, potato, or any preferred variety.
- Adjust heavy cream quantity to make the stew creamier or lighter.
- Mashing some potatoes in the stew helps thicken the broth naturally.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
