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Crock Pot Chicken Pierogi Stew

Crock Pot chicken pierogi stew with tender shredded chicken, pillowy frozen pierogies, and a creamy broth topped with melted cheddar. Low-and-slow cooking keeps the meat tender and the pierogies cooked through without boiling.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Build the stew in the slow cooker
  1. Place the chicken breasts into the slow cooker. Spread them into an even layer so they cook uniformly.
  2. Add the sliced onion and minced garlic on top of the chicken. Pour in the chicken broth and cream of chicken soup, then add garlic powder, onion powder, smoked paprika, salt, and black pepper.
  3. Cover and cook on low for 5–6 hours or high for 2.5–3 hours until the chicken is very tender. The broth should be bubbling gently around the edges and the chicken should shred easily when pressed with a fork.
Shred and cook the pierogies
  1. Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the broth and stir to distribute.
  2. Add the frozen pierogies to the slow cooker and stir into the broth. Keep the lid on so the stew reaches a steady simmer.
  3. Cover and cook on high for 30–40 minutes until the pierogies are cooked through. Look for pierogies that look puffed and tender, with no frozen centers.
Finish with sour cream and cheddar
  1. Stir in the sour cream until the stew looks creamy and cohesive. Avoid over-stirring after adding sour cream to prevent thinning.
  2. Sprinkle the shredded cheddar cheese over the top, cover, and let it melt for 5 minutes. You should see the cheese fully melt into a lightly glossy layer.
  3. Serve hot, garnished with fresh chives and extra sour cream. The finished stew should be thick, creamy, and speckled with cheese.

Notes

For the best texture, keep pierogies covered while they cook so the filling sets and the pillows don’t turn watery. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently in a pot or microwave, adding a splash of broth if needed. Freezing is not recommended because sour cream can break when thawed. Dietary swap: use reduced-fat sour cream and reduced-fat cheddar for a lighter version without changing the cooking method.