If you’re craving a bowl of pure comfort with a delightful twist, Crock Pot Chicken Pierogi Stew is about to become your new go-to. Imagine tender shreds of chicken nestled among pillowy pierogies, all soaking up a luxuriously creamy sauce brimming with hearty vegetables and savory flavors. This dish is both a nod to Eastern European tradition and a modern slow-cooker marvel, perfect for families, cozy gatherings, or any night that calls for some serious soul-soothing warmth.
Ingredients You’ll Need
This Crock Pot Chicken Pierogi Stew comes together with simple, familiar ingredients, each playing a key role in building layers of flavor and irresistible texture. Here’s what you need and why you’ll love them:
- Chicken (1 pound boneless, skinless breasts or thighs): The protein foundation—thighs add richness, breasts are leaner; both turn beautifully tender in the slow cooker.
- Frozen Potato and Cheese Pierogies (1 16-ounce package): The star! These little dumplings soak up all the stew’s goodness while adding a soft, pillowy bite.
- Cream of Chicken Soup (1 10.5-ounce can): Delivers that creamy, comforting base and ties everything together with savory depth.
- Low-Sodium Chicken Broth (1 cup): Keeps things saucy without overwhelming the other flavors—plus, it helps control the saltiness.
- Sour Cream (1/2 cup): Adds a tangy, lush creaminess that makes the stew irresistible.
- Garlic Powder (1 teaspoon): For that subtle backbone of garlicky goodness in every bite.
- Onion Powder (1 teaspoon): Rounds out the flavor and gives a gentle sweetness.
- Dried Thyme (1/2 teaspoon): Lends an earthy, aromatic note that elevates the stew.
- Salt (1/2 teaspoon): Essential for seasoning and balance.
- Black Pepper (1/2 teaspoon): Adds gentle warmth and a finishing touch.
- Frozen Mixed Vegetables or Peas and Carrots (1 cup): Bring pops of color, sweetness, and extra nutrition.
- Diced Onion (1/2 cup): Melts into the stew for flavor depth and a little extra texture.
- Chopped Fresh Parsley (for garnish, optional): Brightens up the finished dish with fresh, herby flair.
How to Make Crock Pot Chicken Pierogi Stew
Step 1: Layer the Chicken and Veggies
Start by placing your chicken—breasts or thighs—right at the bottom of your slow cooker. Scatter the diced onion and your favorite frozen mixed vegetables or peas and carrots over the top. This simple layering ensures the chicken cooks evenly and the veggies soften perfectly as they soak up all those savory juices.
Step 2: Mix Up the Creamy Sauce
In a medium bowl, whisk together the cream of chicken soup, chicken broth, sour cream, garlic powder, onion powder, dried thyme, salt, and black pepper. This mixture is truly the heart of your Crock Pot Chicken Pierogi Stew—rich, velvety, and packed with flavor!
Step 3: Pour and Cook
Pour the creamy mixture over the chicken and vegetables in your slow cooker, making sure everything is nicely coated. Pop on the lid and cook on low for 6–7 hours or on high for 3–4 hours. The house will fill with the most inviting aroma!
Step 4: Shred the Chicken
Once the chicken is completely tender, remove it from the slow cooker and shred it using two forks. This step gives the stew that classic, rustic texture and ensures every spoonful has plenty of savory chicken.
Step 5: Add the Pierogies
Return the shredded chicken to the slow cooker. Stir in the frozen pierogies, making sure they’re well coated with the sauce. Cover and cook on high for another 30–45 minutes, just until the pierogies are heated through and perfectly tender—don’t overcook, or they may get too soft!
Step 6: Stir, Garnish, and Serve
Give everything a gentle stir, then ladle the stew into bowls. Sprinkle with chopped fresh parsley for a pop of color and freshness, and savor every comforting bite of your Crock Pot Chicken Pierogi Stew.
How to Serve Crock Pot Chicken Pierogi Stew
Garnishes
Fresh parsley is a classic, but you can also try a sprinkle of chives, a dollop of extra sour cream, or even a dusting of smoked paprika for a hint of color and smokiness. A crack of fresh black pepper on top never hurts either!
Side Dishes
This stew is a one-bowl wonder, but it pairs beautifully with a light green salad, crusty bread for dipping, or even a simple cucumber salad to contrast the creamy richness. For a true comfort food feast, serve with extra pierogies on the side!
Creative Ways to Present
Ladle Crock Pot Chicken Pierogi Stew into rustic soup bowls or wide mugs for a cozy vibe. For gatherings, serve it family-style from the slow cooker, letting everyone help themselves. You can even portion it into ramekins, top with a little cheese, and broil for a bubbly, golden finish!
Make Ahead and Storage
Storing Leftovers
Leftovers keep beautifully! Let the stew cool to room temperature, then transfer to an airtight container and refrigerate for up to 3 days. The flavors get even deeper, making tomorrow’s lunch extra special.
Freezing
Crock Pot Chicken Pierogi Stew freezes well, though the pierogies may soften a bit after thawing. For best results, cool the stew completely, then freeze in individual portions. Thaw overnight in the refrigerator before reheating.
Reheating
To reheat, gently warm the stew in a saucepan over low heat, stirring occasionally until hot. If it’s a bit too thick, add a splash of chicken broth or water to loosen it up. You can also microwave individual bowls, stirring halfway through for even heating.
FAQs
Can I use homemade or refrigerated pierogies instead of frozen?
Absolutely! Homemade or refrigerated pierogies work wonderfully. Just add them toward the end and reduce the final cook time to prevent them from becoming too soft.
What type Main Course
Both boneless, skinless breasts and thighs are great options. Thighs add more richness and stay extra juicy, while breasts are a bit lighter. Choose whichever you prefer or have on hand.
Can I add other vegetables to the stew?
Definitely! Feel free to toss in chopped bell peppers, mushrooms, spinach, or even corn for extra color and flavor. Just keep in mind that some veggies may cook faster than others—add delicate greens toward the end.
How do I prevent the pierogies from getting mushy?
The key is to add the pierogies only during the last 30–45 minutes of cooking, just until they’re heated through and tender. Avoid over-stirring once added, and serve promptly for the best texture.
Is this stew kid-friendly?
Absolutely! Crock Pot Chicken Pierogi Stew is creamy, mild, and filled with familiar flavors kids love. You can even let little ones help add the pierogies for a fun kitchen activity.
Final Thoughts
If you’re ready for a heartwarming meal that’s as easy as it is delicious, give Crock Pot Chicken Pierogi Stew a try. It’s the kind of cozy, flavor-packed dish that brings everyone to the table and leaves them asking for seconds. Happy slow cooking!
Print
Crock Pot Chicken Pierogi Stew Recipe
- Total Time: 7 hours 10 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This comforting Crock Pot Chicken Pierogi Stew combines tender shredded chicken, creamy broth, and cheesy potato pierogies for a hearty and satisfying slow cooker meal. Perfect for busy weeknights, it offers a warm blend of American and Eastern European flavors with minimal prep.
Ingredients
Protein and Dairy
- 1 pound boneless, skinless chicken breasts or thighs
- 1/2 cup sour cream
Frozen Items
- 1 (16-ounce) package frozen potato and cheese pierogies
- 1 cup frozen mixed vegetables or peas and carrots
Canned and Broth
- 1 (10.5-ounce) can cream of chicken soup
- 1 cup low-sodium chicken broth
Produce
- 1/2 cup diced onion
- chopped fresh parsley for garnish (optional)
Spices
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Prepare the Slow Cooker: Place the chicken breasts or thighs in the bottom of the slow cooker. Add diced onion and frozen mixed vegetables evenly on top of the chicken.
- Mix the Sauce: In a medium-sized bowl, whisk together the cream of chicken soup, low-sodium chicken broth, sour cream, garlic powder, onion powder, dried thyme, salt, and black pepper until smooth and well combined.
- Add Sauce to Slow Cooker: Pour the creamy soup mixture over the chicken, onions, and vegetables to coat everything evenly.
- Cook Chicken and Vegetables: Cover the slow cooker and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is tender and cooked through.
- Shred Chicken: Carefully remove the cooked chicken from the slow cooker and shred it into bite-sized pieces using two forks.
- Return Chicken to Slow Cooker: Add the shredded chicken back into the slow cooker and stir to combine with the sauce and vegetables.
- Add Pierogies: Gently stir in the frozen potato and cheese pierogies, making sure they are coated with the sauce. Cover and cook on high for an additional 30 to 45 minutes, or until the pierogies are heated through and tender.
- Serve and Garnish: Stir the stew gently before serving to combine all ingredients well. Garnish with chopped fresh parsley if desired for added color and freshness.
Notes
- To prevent pierogies from becoming mushy, avoid overcooking them once added to the slow cooker.
- You can substitute homemade or refrigerated pierogies; if doing so, reduce the final cook time accordingly to avoid overcooking.
- For added flavor, consider sautéing the onions before adding them to the slow cooker.
- This recipe is nut-free but not gluten-free unless you use gluten-free pierogies.
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American, Eastern European-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 440
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
