A rich and creamy Crock Pot Chicken Pierogi Stew with tender chicken, pillowy pierogies, and hearty vegetables in a flavorful broth—pure comfort!

Why You’ll Love This Recipe

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.

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

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.

Servings and Timing

Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
Servings: 12 servings
Calories: Approximately 181 kcal per serving

Variations

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.

Storage/Reheating

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

Can I use fresh pierogies instead of frozen?

Yes, but add them during the last 15 minutes of cooking to prevent overcooking.

Can I cook this on high instead of low?

Yes, cook on high for 3-4 hours instead of 4-6 hours on low.

What can I use instead of cream of chicken soup?

You can make a homemade version using a roux, chicken broth, and cream.

Can I make this dairy-free?

Yes! Substitute heavy cream with coconut milk and use a dairy-free soup alternative.

Can I use rotisserie chicken instead?

Absolutely! Add shredded rotisserie chicken in the last 30 minutes of cooking.

What other seasonings can I use?

Try adding paprika, thyme, or parsley for extra flavor.

Do I need to thaw the pierogies before adding them?

No, add them straight from frozen to avoid them becoming too soft.

Can I use homemade pierogies?

Yes! Just reduce cooking time as homemade pierogies cook faster.

Can I add potatoes to this stew?

Yes, diced potatoes can be added with the vegetables for extra heartiness.

How do I make the broth even creamier?

Stir in extra heavy cream or a spoonful of cream cheese before serving.

Conclusion

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!

Creamy Crock Pot Chicken Pierogi Stew

Author: Chef Clara
Total Time: 6 hours 20 minutes
Yield: 12 servings 1x

Print Recipe

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

Cook Mode Prevent your screen from going dark

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