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Crock-Pot Chicken Pierogi Stew

A savory and creamy stew featuring tender chicken and cheesy pierogis, perfect for comforting family dinners.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 piece boneless, skinless chicken breasts
  • 1 pack frozen pierogis (cheese or potato) Feel free to use different fillings.
  • 4 cups chicken broth
  • 1 piece onion, chopped Provides flavor base.
  • 2 pieces carrots, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Sour cream for serving (optional) Adds creaminess.
  • Chopped green onions for garnish (optional) Enhances presentation.

Method
 

Preparation
  1. Place the boneless, skinless chicken breasts at the bottom of your Crock-Pot.
  2. Chop the onion and slice the carrots, then add them to the Crock-Pot, layering them on top of the chicken.
  3. Mince the garlic and sprinkle it into the pot along with the dried thyme. Season with salt and pepper to taste.
  4. Add 4 cups of chicken broth gently over the ingredients, ensuring the chicken is submerged.
Cooking
  1. Cover the Crock-Pot and set it on low heat for 6-8 hours or high heat for about 4 hours.
  2. About 30 minutes before serving, add the frozen pierogis directly into the stew.
  3. Once cooked, shred the chicken with two forks and mix everything together.
Serving
  1. Ladle the stew into bowls and top with a swirl of sour cream and a sprinkle of chopped green onions.

Notes

For best results, add pierogis towards the end of cooking to avoid mushiness. Refrigerate leftovers for up to 3 days or freeze for a month.