Description
A comforting and hearty slow-cooked stew featuring tender chicken, potato and cheese pierogies, and a creamy broth that is sure to warm you up on cold days.
Ingredients
Scale
For the Stew:
- 2 pounds boneless skinless chicken breasts, cut into large chunks
- 4 cups low-sodium chicken broth
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (10.5 ounces) cream of chicken soup
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Additional Ingredients:
- 1 bag (16 ounces) frozen potato and cheese pierogies
- 1 cup sour cream
- 2 tablespoons butter
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare the Stew: Place chicken, carrots, celery, onion, garlic, chicken broth, cream of chicken soup, thyme, paprika, salt, and pepper in the crock pot. Stir gently to combine.
- Cook: Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until chicken is tender.
- Add Remaining Ingredients: Thirty minutes before serving, stir in the pierogies, butter, sour cream, and frozen peas. Cover and cook on high for an additional 30 minutes until pierogies are tender and stew is creamy.
- Serve: Garnish with fresh parsley before serving.
Notes
- If you prefer a thicker stew, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the stew during the last 30 minutes of cooking.
- This dish is hearty and filling on its own but pairs well with a side salad.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes on low or 4 hours on high
- Category: Main Course, Stew
- Method: Slow Cooker
- Cuisine: American, Eastern European-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 5g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 110mg
