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Crock Pot Chicken Pierogi Stew

Crock Pot chicken pierogi stew with tender shredded chicken, broth gravy, and soft pierogi pillows. Simmered in the slow cooker on low or high, then finished with sour cream and melted cheddar for a creamy, comforting one-pot meal.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts Use thawed if preferred for faster initial cooking.
Pierogies and broth base
  • 1 can (16 oz) frozen potato and cheese pierogies Keep frozen until adding to the cooker.
  • 1 onion Slice for even softening in the slow cooker.
  • 3 garlic Minced for even distribution.
  • 3 cup chicken broth Forms the stew base.
  • 1 can (10.5 oz) cream of chicken soup Adds body and savory flavor.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Creamy finish
  • 0.5 cup sour cream Stir in at the end to prevent curdling.
  • 1.5 cup shredded cheddar cheese Sprinkle on top to melt.
  • 1 fresh chives Garnish before serving.
  • 1 extra sour cream Optional topping for serving.

Equipment

  • 1 Dutch oven

Method
 

Build the stew base
  1. Place the boneless skinless 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.
  3. Cook on low for 5–6 hours or on high for 2.5–3 hours until the chicken is very tender, with the cooker lid kept closed.
Shred and cook the pierogies
  1. Remove the chicken and shred it with two forks until it breaks into bite-size pieces.
  2. Add the frozen potato and cheese pierogies to the slow cooker and stir into the broth.
  3. Return the shredded chicken to the slow cooker, cover, and cook on high for 30–40 minutes until the pierogies are cooked through.
Finish and serve
  1. Stir in the sour cream until the stew looks creamy and evenly colored.
  2. Sprinkle the shredded cheddar cheese over the top, cover for 5 minutes, and melt until glossy and lightly bubbling.
  3. Serve hot, garnished with fresh chives and extra sour cream if desired.

Notes

Pro tip: If your pierogies are sticking or the broth looks too thick, stir once midway through the 30–40 minute pierogi cook time and add 1–2 tbsp broth as needed. Refrigerate leftovers in an airtight container up to 3 days; reheat gently in the microwave or on the stove. Freezing is not recommended because sour cream can break when thawed and reheated. For a dairy-light swap, use reduced-fat sour cream and cheddar (texture will be slightly less rich but still creamy).