Description
This Crock Pot Chicken Pierogi Stew is a comforting and flavorful dish that combines tender chicken, hearty pierogi, and a rich broth. The slow-cooking method allows all the flavors to meld together perfectly, making it the ideal meal for a cozy night in. It’s an easy, one-pot dish that’s sure to please everyone at the table!
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 ½ cups frozen pierogi (cheese, potato, or your preferred filling)
- 1 cup heavy cream
- 2 medium potatoes, peeled and diced
- 1 cup carrots, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 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 you can skip it if you’re short on time. -
Layer the crockpot:
In the base of your crockpot, place the seared chicken breasts or thighs, chopped onion, minced garlic, diced potatoes, sliced carrots, thyme, and parsley. 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:
Once the chicken is fully cooked, remove it from the crockpot 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 let it cook until the pierogi are heated through and tender, about 20-30 minutes. -
Final adjustments:
Taste and adjust the seasoning with more salt, pepper, or herbs as needed. If you like a thicker stew, you can mash some of the potatoes directly in the pot to thicken the broth. -
Serve and garnish:
Ladle the stew into bowls and garnish with freshly chopped parsley for a burst of color and freshness. Serve hot with crusty bread for dipping!
Notes
- If you prefer a vegetarian version, simply replace the chicken with additional vegetables or plant-based protein, and use vegetable broth.
- You can use any type of pierogi, but cheese and potato are the most traditional and pair beautifully with the creamy broth.
- For added richness, you can stir in a little bit more cream or a dollop of sour cream before serving.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours (on low) or 3-4 hours (on high)
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 50mg