Crock Pot Chicken Pierogi Stew (+ Video)

This simple and filling stew features veggies, pierogis and tender, seasoned chicken in a creamy, rich and hearty stew.

Course Dinner, Main Course, Soup

Cuisine American

Prep Time 20

Cook Time 6

Total Time 6 20

Servings

Calories 181kcal

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.

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.