Crock Pot Chicken Pierogi Stew
Crock Pot Chicken Pierogi Stew is a hearty and satisfying meal. So creamy and flavorful! Made with seasoned chicken and tender pierogis, it’s the perfect dinner for cooler weather!
AN EASY CROCKPOT STEW RECIPE
This Crock Pot Chicken Pierogi Stew was a fun little experiment. I had a couple of boxes of mini pierogies in my freezer that were on the edge of freezer burn so I knew I needed to use them up. I could’ve just fried them up but the weather has been turning cooler so it felt like a stew kind of night. This turned out so delicious! And I love that it only took 20 minutes of prep to get it all going. By the time the 6 hours of cooking is done, your house smells incredible and your mouth will be watering waiting for your big ol’ soup bowl full of this tasty stew.
FREQUENTLY ASKED QUESTIONS:
As your soup cools down, it will thicken up. You may need to add a little more stock or milk to leftovers to loosen it up. It’s an easy fix.
No need to cook the pierogies first, they go in frozen and cook up in about 30 minutes.
Use whatever kind of cream of something soup you’d like, I used the one with herbs to get that herby touch. You can use Cream of Mushroom soup, creamy of onion, cream of potato, cream of bacon or any other cream of something soups you have on hand. Whatever you think will taste good with this combination of flavors.
Keep leftovers in the fridge for up to 3 days. Or you can freeze the stew in a freezer safe container for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- large boneless, skinless chicken breasts – you can use chicken thighs as well.
- black pepper, salt, garlic powder and onion powder – this is what I use to season the chicken breasts with. You can season them however you prefer. Cajun or creole seasoning works well or perhaps lemon pepper seasoning.
- carrots, celery and onion – this combo of vegetables is also called a mire poix. Some grocery stores carry this already diced up and ready to go. I know Trader Joes carries it regularly. It’s a great time saver but obviously you will pay for the convenience.
- chicken stock – you can use low or no sodium options if you are sensitive to sodium or just need it for dietary reasons.
- cream of chicken soup with herbs – can use low or no sodium options if needed. You can always add a little salt to the dish later if you think it needs it and you can have it. Additionally, you can use Homemade Cream of Chicken Soup so you control all the ingredients.
- heavy cream – this really needs to be heavy cream. This adds just the right amount of richness to this dish.
- garlic cloves – I used fresh garlic but you could use the jarred stuff if that is what you have.
- dried Italian seasoning – as I stated above, you can use whatever seasoning you enjoy.
- cornstarch and water – this is used to thicken the stew.
- mini pierogis– feel free to use store bought, or home made pierogis. The mini pierogies work best here. You could use the regular sized but we found the minis much easier to eat in this. The larger pierogies will probably take a bit longer to cook as well. Also, if you want this to be more “soupy” and less like a stew, try just using one box of mini pierogi.
HOW TO MAKE CROCK POT CHICKEN PIEROGI STEW:
Place the chicken breasts into the bottom of a 6-8 quart slow cooker. Season the chicken with the pepper, garlic powder, onion powder, and salt. Add the carrots, celery, and onion on top.
In a large bowl, whisk together the stock, cream of chicken soup, heavy cream, garlic, and Italian seasoning. Pour into the slow cooker. Place on low heat for 4-6 hours. I suggest low heat so it doesn’t burn. During the last hour of cooking, take out the chicken. In a small bowl, whisk together the cornstarch and water, and slowly stream it into the slow cooker while stirring constantly.
Place on high and cook for 30 minutes, stirring 15 minutes in. Add the pierogies, stir to combine, and cook for 15 minutes. Dice or shred the chicken. Stir it in, cook for an additional 15 minutes until the chicken is warmed and the pierogies are cooked.
Serve immediately.
CRAVING MORE RECIPES?
Crock Pot Chicken Pierogi Stew (+ Video)
Ingredients
- 3 large boneless, skinless chicken breasts (can use chicken thighs)
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 small onion, diced
- 4 cups chicken stock (can use low or no sodium)
- 2 (10.5 ounce) cans cream of chicken soup with herbs (can use low or no sodium)
- ½ cup heavy cream
- 3 garlic cloves, minced
- ½ teaspoon dried Italian seasoning
- 2 Tablespoons cornstarch
- 2 Tablespoons water
- 2 (12.84 ounce) boxes mini pierogies (see notes below)
Instructions
- Place 3 large boneless, skinless chicken breasts into the bottom of a 6-8 quart slow cooker.
- Season the chicken with 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder and 1/4 teaspoon salt.
- Add 1 cup sliced carrots, 1 cup sliced celery and 1 small onion, diced on top.
- In a large bowl, whisk together 4 cups chicken stock, 2 (10.5 ounce) cans cream of chicken soup with herbs , 1/2 cup heavy cream, 3 garlic cloves, minced, 1/2 teaspoon dried Italian seasoning. Pour into the slow cooker.
- Cover and place on low heat for 4-6 hours. I suggest low heat so it doesn’t burn.
- During the last hour of cooking, take out the chicken. Dice the chicken into bite sized pieces and set aside.
- In a small bowl, whisk together 2 Tablespoons cornstarch and 2 Tablespoons water and slowly stream it into the slow cooker while stirring constantly.
- Cover and place on high and cook for 30 minutes, stirring 15 minutes in.
- Add 2 (12.84 ounce) boxes mini pierogies and stir to combine. Cover and cook on high for an additional 15 minutes.
- Stir it in, cook for an additional 15 minutes until the chicken is warmed and the pierogies are cooked.
- Serve immediately. Note: I topped with a little dried parsley here but it is just for looks and not necessary for taste.
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- If you want this to be more “soupy” and less like a thick stew, try just using one box of mini pierogi.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I put the crock pot chicken pierogi stew together in my crock pot except for the soup, and the pierogi’s, which I added once I got home from work. It turned out great! Loved the recipe, and it was very good! Thank you so much!
Thanks so very much Mark! It means so much when folks take the time to come back and comment, I really appreciate it!
Really good! My 10 year old made it all by herself! Delicious!
This looks so delicious and i am going to fix it this weekend. I am always looking for casserole and slow cooker recipes.
Hope you love it Deborah!
We loved this so much. Really delicious.
Thanks so very much John!
I know this will be scrumptious
How would you adjust this using rotisserie chicken on the stove top?
Very very good. Made for my wife & kids and all gave it a big thumbs up!