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–+ servings
Crock Pot Chicken Pierogi Stew

Creamy Crock Pot Chicken Pierogi Stew for Cozy Nights

This Crock Pot Chicken Pierogi Stew is a comforting and hearty dish, perfect for chilly nights with family-friendly ingredients.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew Base
  • 4 pieces Chicken Breasts Can use chicken thighs for tenderness
  • 1 teaspoon Black Pepper Adjust based on personal taste
  • 1 teaspoon Garlic Powder Fresh minced garlic can be used
  • 1 teaspoon Onion Powder Replace with fresh onion if preferred
  • 1 teaspoon Salt Use sea salt or kosher salt
  • 4 cups Chicken Stock Low or no-sodium versions are suitable
  • 1 can Cream of Chicken Soup Alternatives include cream of mushroom or onion
  • 1 cup Heavy Cream Half-and-half can be used as a lighter option
  • 1 teaspoon Dried Italian Seasoning Use fresh herbs for a vibrant taste
  • 2 tablespoons Cornstarch Arrowroot can be an alternative
For the Vegetables
  • 2 medium Carrots Can substitute with peas or corn
  • 2 sticks Celery Can be substituted with bell peppers
  • 1 medium Onion Substitutable with shallots or leeks
For the Pierogies
  • 16 ounces Mini Pierogies Use any frozen varieties or homemade
For Garnish
  • 2 tablespoons Fresh Parsley or Chives Perfect for finishing touch

Equipment

  • slow cooker

Method
 

Step-by-Step Instructions
  1. Place the chicken breasts at the bottom of your slow cooker, season generously with black pepper, garlic powder, onion powder, and salt.
  2. Layer sliced carrots, chopped celery, and diced onion evenly over the seasoned chicken.
  3. In a mixing bowl, whisk together the chicken stock, cream of chicken soup, heavy cream, minced garlic, and dried Italian seasoning until smooth and creamy.
  4. Cover the slow cooker and set to cook on low for 4 to 6 hours.
  5. Remove the chicken pieces, cube them, then whisk cornstarch and water until smooth and add to the slow cooker.
  6. Stir in the frozen mini pierogies and let them cook on high for an additional 15 minutes.
  7. Return the cubed chicken to the slow cooker and mix well to combine all ingredients. Scoop into bowls to serve.

Nutrition

Serving: 1bowlCalories: 420kcalCarbohydrates: 25gProtein: 30gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 120IUVitamin C: 15mgCalcium: 6mgIron: 10mg

Notes

Feel free to swap in your favorite veggies. Always taste the stew before serving and adjust seasoning as needed.

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