Description
This comforting Chicken & Pierogi Stew is a hearty slow cooker recipe combining tender shredded chicken, flavorful vegetables, and cheesy pierogi in a creamy broth. Perfect for an easy, satisfying meal with minimal prep and slow-cooked to perfection.
Ingredients
Scale
Chicken and Seasonings
- 3 large boneless, skinless chicken breasts (trimmed of fat)
- 1/2 tsp black pepper
- 3/4 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried parsley
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
Vegetables
- 1 cup diced carrots
- 1 cup thinly sliced celery
- 1 small yellow onion (peeled & diced)
Liquids and Dairy
- 6 cups chicken broth (can substitute stock)
- 2 10.5 oz cans condensed cream of chicken soup
- 1/2 cup heavy cream
Thickener
- 2 tbsp cornstarch
- 2 tbsp water (for slurry)
Additional
- 2 12.84 oz boxes frozen cheese pierogi
Instructions
- Prepare Ingredients: Place trimmed chicken breasts into the slow cooker bowl and sprinkle all the seasonings (black pepper, garlic powder, onion powder, dried parsley, thyme, oregano) evenly over the chicken. Spread diced carrots, sliced celery, and diced onion evenly over the top.
- Mix Liquids and Pour: In a large mixing bowl, combine 4 cups of chicken broth, condensed cream of chicken soup, and heavy cream. Stir until smooth and pour evenly over the chicken and vegetables in the slow cooker.
- Slow Cook: Cover the slow cooker and cook on LOW for 4-6 hours. Cooking on low heat prevents the cream mixture from burning or sticking at the bottom, ensuring even cooking.
- Shred Chicken: One hour before the end of cooking time, remove the chicken breasts onto a cutting board, shred them thoroughly with forks, then return the shredded chicken to the slow cooker, stirring to combine.
- Add Thickener: In a small bowl, whisk together cornstarch and water to create a slurry. Gradually whisk this slurry into the slow cooker contents and stir well. Continue cooking to allow the stew to thicken.
- Cook Pierogi: Thirty minutes before the stew finishes cooking, add the frozen cheese pierogi to the slow cooker. Cover and cook on HIGH for 15 minutes. After stirring well, continue cooking for another 15 minutes to ensure pierogi are fully cooked and tender.
- Adjust Consistency: If the stew is too thick, add the remaining 2 cups of chicken broth to thin it to your desired consistency and stir gently.
- Serve: Ladle the warm stew into bowls and enjoy this hearty, comforting meal.
Notes
- Cooking on LOW heat is crucial to prevent burning and sticking, as high heat can cause the creamy base to burn.
- Shredding the chicken before the final hour allows it to absorb more flavor and create a better texture.
- Adding pierogi towards the end prevents them from overcooking and becoming mushy.
- If you prefer a thicker stew, reduce the additional broth or omit it entirely.
- Feel free to substitute the cream of chicken soup with a homemade version for a fresher taste.
