A rich and creamy Crock Pot Chicken Pierogi Stew with tender chicken, pillowy pierogies, and hearty vegetables in a flavorful broth—pure comfort!
What makes this version different
- Easy Slow Cooker Meal – Set it and forget it for a stress-free dinner.
- Rich and Creamy – A comforting blend of chicken, pierogies, and a thick, flavorful broth.
- Perfect for Cold Weather – A warming, satisfying dish for fall and winter.
- Great for Meal Prep – Make a big batch and enjoy leftovers.
- One-Pot Convenience – Minimal cleanup required.
The ingredient lineup
- 3 large boneless, skinless chicken breasts (or 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
- 2 (10.5-ounce) cans cream of chicken soup with herbs
- ½ cup heavy cream
- 3 cloves garlic, minced
- ½ teaspoon dried Italian seasoning
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 (12.84-ounce) boxes mini pierogies
Directions
- Prepare the Slow Cooker: Place the chicken breasts into the bottom of a 6-8 quart slow cooker. Season with black pepper, garlic powder, onion powder, and salt.
- Add Vegetables: Add the sliced carrots, celery, and diced onion on top of the chicken.
- Mix Broth: In a large bowl, whisk together the chicken stock, cream of chicken soup, heavy cream, minced garlic, and Italian seasoning. Pour this mixture into the slow cooker over the chicken and vegetables.
- Cook on Low: Cover and cook on low heat for 4-6 hours.
- Shred Chicken: During the last hour of cooking, remove the chicken breasts and set them aside to cool slightly.
- Thicken Broth: In a small bowl, whisk together the cornstarch and water to create a slurry. Slowly stir this slurry into the slow cooker to thicken the broth.
- Return Chicken: Dice or shred the cooled chicken and return it to the slow cooker.
- Add Pierogies: Add the frozen mini pierogies to the slow cooker, stirring gently to combine.
- Final Cooking: Increase the heat to high and cook for an additional 30 minutes, or until the pierogies are tender and the stew has thickened.
- Serve Warm: Enjoy immediately.
Time and servings
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Servings: 12 servings
- Calories: Approximately 181 kcal per serving
Variations I love
- Spicy Version – Add a pinch of red pepper flakes or hot sauce for extra heat.
- Vegetarian Option – Substitute chicken with white beans or mushrooms and use vegetable broth.
- Cheesy Addition – Stir in shredded cheddar or Parmesan cheese before serving.
- Extra Veggies – Add corn, peas, or bell peppers for more nutrients.
- Thicker Stew – Use an extra tablespoon of cornstarch for a richer consistency.
What to do with leftovers
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stovetop over low heat or microwave in 30-second intervals, stirring in between.
FAQs
How long does Creamy Crock Pot Chicken Pierogi Stew last in the fridge?
Store in an airtight container in the refrigerator for 3 to 4 days per USDA food safety guidelines. This stew freezes well for up to 3 months. To reheat, warm on the stovetop over low heat or microwave in 30-second intervals, stirring in between.
Can I substitute milk in this recipe?
I’ve found that this recipe doesn’t actually call for milk, but rather heavy cream and cream of chicken soup. If you’re looking to lighten it, you could potentially use half-and-half in place of the heavy cream, though it will be less rich. For a dairy-free option, see the specific FAQ.
What internal temperature should chicken reach?
Chicken should always reach an internal temperature of 165°F measured with a meat thermometer, per USDA FSIS guidelines. After cooking, allow the chicken to rest for a few minutes before shredding or dicing; this helps keep it juicy.
What goes well with Creamy Crock Pot Chicken Pierogi Stew?
In my experience, this hearty stew pairs wonderfully with a simple green salad with a light vinaigrette to cut through the richness. Crusty bread or dinner rolls are also excellent for soaking up the flavorful broth. Steamed green beans or roasted broccoli would add a nice vegetable component.
Can I make Creamy Crock Pot Chicken Pierogi Stew dairy-free?
To make this stew dairy-free, you would need to substitute the heavy cream and the cream of chicken soup. For the heavy cream, a full-fat coconut milk or a dairy-free creamer could work. For the cream of chicken soup, look for a dairy-free condensed cream soup alternative.
Before you go
Crock Pot Chicken Pierogi Stew is the perfect comforting meal for chilly days. Loaded with creamy broth, tender chicken, and hearty pierogies, this dish is easy to make and full of flavor. Whether for a family dinner or meal prep, it’s a satisfying and delicious choice!
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Creamy Crock Pot Chicken Pierogi Stew
- Total Time: PT6H20M
- Yield: 12 servings 1x
Description
A hearty, satisfying meal with seasoned chicken, tender pierogies, and a creamy broth—rich, comforting, and perfect for cooler weather!
Ingredients
- 3 large boneless, skinless chicken breasts (or 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
- 2 (10.5-ounce) cans cream of chicken soup with herbs
- ½ cup heavy cream
- 3 cloves garlic, minced
- ½ teaspoon dried Italian seasoning
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 (12.84-ounce) boxes mini pierogies
Instructions
Prepare the Slow Cooker:
- Place chicken breasts in the bottom of a 6-8 quart slow cooker.
- Season with black pepper, garlic powder, onion powder, and salt.
Add Vegetables & Broth:
- Layer carrots, celery, and onion on top of the chicken.
- In a bowl, whisk together chicken stock, cream of chicken soup, heavy cream, minced garlic, and Italian seasoning.
- Pour over the chicken and vegetables.
Cook the Stew:
- Cover and cook on low for 4-6 hours until the chicken is tender.
Shred Chicken & Thicken Broth:
- Remove the chicken and set it aside to cool slightly.
- In a small bowl, whisk together cornstarch and water to create a slurry.
- Stir the slurry into the slow cooker to thicken the broth.
Final Cooking Stage:
- Shred or dice the chicken and return it to the slow cooker.
- Add frozen mini pierogies and gently stir.
- Increase heat to high and cook for 30 more minutes until pierogies are tender.
Serve & Enjoy:
- Serve warm, garnished with fresh parsley if desired.
Notes
- Chicken Substitute: Use rotisserie chicken for a quicker version.
- Pierogi Options: Regular-sized pierogies can be used—just cut them in half.
- Storage: Leftovers can be refrigerated for up to 3 days or frozen for later use.
- Prep Time: PT20M
- Cook Time: PT6H
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Polish-American