Description
A hearty, satisfying meal with seasoned chicken, tender pierogies, and a creamy broth—rich, comforting, and perfect for cooler weather!
Ingredients
Scale
- 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: 20 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Polish-American