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Crock Pot Chicken Pierogi Stew

Crock Pot Chicken Pierogi Stew with tender shredded chicken and pierogi pillows simmered in a creamy broth. Finish with a quick sour-cream stir and melted cheddar on top for a rich, hearty texture.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Eastern European-American
Calories: 530
Ingredients Equipment Method Notes

Ingredients
  

Chicken and broth base
  • 1.5 lb boneless skinless chicken breasts
  • 1 can (10.5 oz) cream of chicken soup
  • 3 cup chicken broth
  • 1 package (16 oz) frozen potato and cheese pierogies
  • 1 large onion
  • 3 clove garlic
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 cup sour cream
  • 1.5 cup shredded cheddar cheese
  • 1 fresh chives for serving
  • 1 extra sour cream for serving

Equipment

  • 1 Dutch oven

Method
 

Build the slow-cooker stew
  1. Place the chicken breasts in the slow cooker.
  2. Add the sliced onion, minced garlic, chicken broth, cream of chicken soup, garlic powder, onion powder, smoked paprika, salt, and black pepper, then stir to combine.
  3. Cook on low for 5–6 hours (or high for 2.5–3 hours) until the chicken is very tender; the broth should look creamy and lightly bubbling around the edges.
Shred chicken and cook the pierogies
  1. Remove the chicken from the slow cooker and shred it with two forks.
  2. Add the frozen pierogies to the slow cooker and stir into the broth so they’re evenly covered.
  3. Return the shredded chicken to the slow cooker, cover, and cook on high for 30–40 minutes until the pierogies are cooked through; look for pierogi pillows that are tender and softened.
Finish with sour cream and cheddar
  1. Stir in the sour cream until the stew turns thicker and glossy.
  2. Sprinkle the shredded cheddar cheese over the top, cover, and cook for 5 minutes until melted; the cheese should look fully melted and slightly stringy.
  3. Serve garnished with fresh chives and extra sour cream.

Notes

For the smoothest texture, add sour cream at the end after the pierogies are cooked, so it doesn’t break. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove or in the microwave until warm. Freezing is not recommended because sour cream can separate after thawing; if you want a dairy-light swap, use a lactose-free sour cream and lactose-free cheddar.