Chicken & Pierogi Stew (Slow Cooker Recipe)
Chicken and pierogi stew is an easy slow cooker recipe guaranteed to satisfy even the biggest appetites! Chicken slow cooks with spices, veggies, and pierogi in a rich creamy base. Easy comfort food at its finest!
Servings: 10
Calories: 394kcal
Ingredients
- 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
- 1 cup diced carrots
- 1 cup thinly sliced celery
- 1 small yellow onion peeled & diced
- 6 cups chicken broth can substitute stock
- 2 10.5 oz cans condensed cream of chicken soup
- 1/2 cup heavy cream
- 2 tbsp cornstarch + 2 tbsp water (for slurry)
- 2 12.84 oz boxes frozen cheese pierogi
Instructions
- Add the chicken to the bowl of your slow cooker, then top with the seasonings. Spread the vegetables evenly out overtop of the meat.3 large boneless, skinless chicken breasts, 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, 1 cup diced carrots, 1 cup thinly sliced celery, 1 small yellow onion
- In a large mixing bowl add 4 cups of broth, cream of chicken soup, and the cream. Stir the mixture together until evenly combined then pour it evenly out over the meat and vegetables in the slow cooker.6 cups chicken broth, 2 10.5 oz cans condensed cream of chicken soup, 1/2 cup heavy cream
- Cover and cook on LOW for 4-6 hours. Low is best because High can have the chicken and cream mixture burn and stick to the bottom of the slow cooker.
- An hour before the soup's done, transfer the chicken to a cutting board, shred, then return it to the slow cooker.
- Whisk together the cornstarch and water in a small bowl until evenly combined. Whisk the slurry into the slow cooker and stir to combine then continue cooking.2 tbsp cornstarch
- 30 minutes before the soup's done add the frozen pierogi to the pot, cover, and cook on HIGH for 15 minutes. Stir well, then continue cooking another 15 minutes.2 12.84 oz boxes frozen cheese pierogi
- Add the remaining two cups of broth, if needed, to thin the soup.
- Serve warm and enjoy!
Notes
- Cooking the soup on low for the majority of the cook time is best because cooking it on high can cause the chicken and cream mixture burn and stick to the bottom of the slow cooker.
- You may or may not find you need the extra broth. It really depends on how thick you'd like the stew.
- The soup will thicken in the fridge. When you reheat it, stir in extra chicken broth until it reaches your desired consistency.
Nutrition
Calories: 394kcal | Carbohydrates: 39g | Protein: 21g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 81mg | Sodium: 1439mg | Potassium: 276mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2484IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 8mg