This Crock Pot Chicken Pierogi Stew takes comfort food to the next level. It’s a creamy, hearty slow-cooker meal that brings together tender chicken, soft potato pierogies, vegetables, and a rich, flavorful sauce. Each spoonful feels cozy and filling — exactly what you want on chilly evenings or lazy weekends.
Unlike traditional stews that require constant stirring, this one practically makes itself. The crock pot gently cooks the chicken until it’s melt-in-your-mouth tender, while the pierogies absorb the creamy broth and become irresistibly soft. The result is a family-friendly dinner that feels indulgent but is incredibly easy to prepare.
Why You’ll Love This Crock Pot Chicken Pierogi Stew
You’ll love how creamy, satisfying, and versatile this recipe is. It combines the best parts of chicken and dumplings with the comforting flavor of cheesy pierogies. Because it’s a complete meal in one pot, cleanup is minimal, and leftovers reheat beautifully. The creamy sauce clings to the pierogies and vegetables, giving you a stew that’s rich without being heavy.
Why You Should Try This Recipe
Pierogies bring a unique twist to slow-cooker stews, replacing traditional potatoes or noodles with cheesy pockets of dough. The combination of tender chicken, vegetables, and a creamy sauce makes it an ideal dinner for busy families or anyone craving homemade comfort with minimal effort. It’s also easy to customize — add mushrooms, bacon, or extra cheese to match your taste.
Ingredients You’ll Need
Main Ingredients
- 2 lbs (900 g) boneless, skinless chicken breasts or thighs
- 1 (16 oz) package frozen potato and cheese pierogies
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of mushroom soup
- 1 cup chicken broth
- 1 cup frozen mixed vegetables (carrots, peas, corn, green beans)
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- Salt to taste
Optional Garnishes
- Fresh parsley
- Crispy bacon crumbles
- Extra shredded cheese
How to Make Crock Pot Chicken Pierogi Stew (Step-by-Step)
1. Prepare the Crock Pot
Coat the inside of the slow cooker with non-stick spray or a small amount of butter. This prevents sticking and ensures easy cleanup.
2. Layer the Chicken and Vegetables
Arrange the chicken pieces evenly at the bottom of the crock pot. Sprinkle with garlic powder, onion powder, pepper, and a light pinch of salt. Add the frozen mixed vegetables on top. Layering this way keeps the chicken moist while allowing the veggies to cook perfectly.
3. Combine the Sauce Base
In a medium bowl, whisk together the cream of chicken soup, cream of mushroom soup, and chicken broth until smooth. Pour the mixture over the chicken and vegetables, making sure everything is covered evenly.
4. Cook Low and Slow
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours. During this time, the chicken will become fork-tender, and the sauce will thicken into a luscious gravy-like consistency. Avoid opening the lid too often to maintain steady heat.
5. Shred the Chicken
Once cooked, remove the chicken with tongs and shred it using two forks. Return the shredded meat to the slow cooker and stir well to distribute it evenly through the creamy sauce.
6. Add the Pierogies
Place the frozen pierogies on top of the mixture. Gently press them down so that the sauce partially covers them. Cover again and cook on HIGH for 30–45 minutes, or until the pierogies are soft and heated through.
7. Finish with Cheese and Sour Cream
Stir in the shredded cheddar cheese until melted and smooth. Add the sour cream and mix gently until the sauce turns creamy and rich. Let the stew sit for about 10 minutes before serving to thicken slightly.
8. Serve and Garnish
Spoon the stew into bowls and top with chopped parsley, crispy bacon bits, or a little extra cheese if desired. Serve warm with crusty bread or a simple green salad.
10 Tips for the Best Crock Pot Chicken Pierogi Stew
- Use frozen pierogies directly from the bag; thawing makes them mushy.
- Chicken thighs provide extra tenderness and deeper flavor.
- Add pierogies near the end of cooking so they don’t fall apart.
- Stir gently once they’re added to preserve their shape.
- For a richer sauce, mix in a tablespoon of butter before serving.
- Avoid over-salting early — both soups already contain sodium.
- For a thicker texture, leave the lid slightly ajar in the last 20 minutes.
- Add cooked bacon for smoky flavor and crunch.
- Use sharp cheddar or Monterey Jack for the best melt.
- Let the stew rest briefly before serving so the sauce thickens naturally.
10 Variations & Substitutions
- Bacon & Ranch Stew: Add ranch seasoning and crumbled bacon.
- Mushroom Lovers’ Style: Include sliced fresh mushrooms.
- Vegetarian Version: Replace chicken with extra pierogies and mixed vegetables.
- Spicy Kick: Stir in hot sauce or diced jalapeños.
- Cheesy Deluxe: Add mozzarella or cream cheese for richness.
- Herb Infusion: Mix in Italian seasoning or thyme for aroma.
- Low-Fat Option: Use reduced-fat soups and light sour cream.
- Garlic Cream Stew: Add minced garlic and a splash of heavy cream.
- Smoky Twist: Use smoked paprika or chipotle powder.
- Holiday Comfort: Add diced leftover turkey instead of chicken.
What to Serve With Crock Pot Chicken Pierogi Stew (Step-by-Step)
- Start by serving the stew in deep bowls so the sauce surrounds the pierogies.
- Add a crisp green salad with vinaigrette to balance the creamy richness.
- Offer warm, buttery rolls or crusty bread for dipping.
- Include roasted vegetables like Brussels sprouts or carrots as a colorful side.
- Garnish with fresh herbs for brightness and visual appeal.
- Provide a tangy condiment such as pickled cucumbers or coleslaw for contrast.
- Serve a light dessert afterward — fruit salad, lemon bars, or vanilla pudding complement the meal.
Storage & Reheating Tips (Step-by-Step)
To Store
Cool the stew completely before placing it in airtight containers. Separate into meal-sized portions for convenience. Refrigerate for up to four days.
To Freeze
Transfer cooled stew to freezer-safe containers or bags, leaving space for expansion. Label and freeze for up to two months.
To Reheat (From Refrigerator)
Warm the stew gently in a saucepan over medium-low heat, stirring occasionally. Add a splash of milk or broth if the sauce becomes too thick.
To Reheat (From Frozen)
Thaw overnight in the refrigerator. Reheat on low heat in a pot, stirring often until the pierogies and chicken are heated through.
Recipe FAQs
- Can I use homemade pierogies? Yes, but freeze them before adding so they hold their shape.
- Can I use cooked chicken? Yes, reduce cooking time to 3 hours on LOW.
- Can I add more vegetables? Peas, corn, or spinach are great additions.
- What type of pierogies work best? Potato and cheese are traditional, but any savory kind works.
- Can I skip the sour cream? Use Greek yogurt for a lighter alternative.
- How can I make it gluten-free? Choose gluten-free pierogies and soup.
- Can I use cream of celery soup? Yes, it adds a lighter, herbal flavor.
- How do I keep the pierogies from breaking apart? Add them only near the end of cooking.
- Is it freezer-friendly? Yes, but the texture of pierogies may soften slightly.
- Can I double the recipe? Yes, use an 8-quart slow cooker.
- Can I make it dairy-free? Substitute coconut milk and vegan cheese.
- What can I serve on top? Crispy onions, bacon bits, or herbs.
- Can I make it spicy? Add chili flakes or pepper jack cheese.
- Can I use rotisserie chicken? Absolutely, just reduce cook time.
- Can I thicken the sauce? Simmer uncovered for 10 minutes or add cornstarch slurry.
- Can I use cream cheese instead of sour cream? Yes, for a denser, richer sauce.
- Does it reheat well? Very well — the flavors deepen overnight.
- What wine pairs best? A crisp Chardonnay or Pinot Grigio.
- Can I serve it with rice instead of pierogies? You can, but pierogies give the dish its signature comfort.
- How can I lighten the recipe? Use low-fat dairy products and plenty of vegetables.