Description
This comforting Crock Pot Chicken Pierogi Stew combines tender chicken, hearty vegetables, and cheesy pierogi in a creamy broth. Slow-cooked to perfection, it’s an easy and flavorful meal perfect for busy days or cozy nights.
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
Final Ingredients
- 1 ½ cups frozen pierogi (cheese, potato, or your preferred filling)
- 1 cup heavy cream
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the chicken: Heat olive oil in a skillet over medium heat. Season the chicken breasts or thighs with salt and pepper. Sear them for 2-3 minutes per side until lightly browned to add extra flavor. This step is optional if you’re short on time.
- Layer the crockpot: Place the seared chicken in the base of your crockpot. Add the chopped onion, minced garlic, diced potatoes, sliced carrots, dried thyme, and dried parsley. Pour in the chicken broth, making sure the ingredients are mostly submerged.
- Cook the stew: Cover 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 cooked chicken from the crockpot and shred with two forks. Return the shredded chicken to the stew.
- Add the pierogi and cream: About 30 minutes before serving, add frozen pierogi and heavy cream to the crockpot. Stir gently and cook until the pierogi are heated through and tender, approximately 20-30 minutes.
- Final adjustments: Taste the stew and adjust seasoning with salt, pepper, or herbs as needed. For a thicker stew, mash some potatoes directly in the pot to thicken the broth.
- Serve and garnish: Ladle the stew into bowls and garnish with fresh chopped parsley. Serve hot with crusty bread for dipping.
Notes
- Searing the chicken before placing it in the crockpot enhances flavor but can be skipped to save time.
- Use any variety of frozen pierogi according to your preference: cheese, potato, or mixed fillings.
- If you prefer a thicker stew, mash a few potatoes inside the crockpot after cooking.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
- For a lighter option, substitute heavy cream with half-and-half or a non-dairy cream alternative.
