Description
A comforting slow cooker dish featuring tender chicken, creamy soup, and mini pierogies.
Ingredients
Scale
- 3 large boneless, skinless chicken breasts
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 small onion, diced
- 4 cups chicken stock
- 2 (10 ounce) cans cream of chicken soup with herbs
- 1/2 cup heavy cream
- 3 garlic cloves, minced
- 1/2 teaspoon dried Italian seasoning
- 2 Tablespoons cornstarch
- 2 Tablespoons water
- 2 (12 ounce) boxes mini pierogies
Instructions
- Place 3 large boneless, skinless chicken breasts into the bottom of a 6-8 quart slow cooker.
- Season the chicken with black pepper, garlic powder, onion powder, and salt.
- Add sliced carrots, sliced celery, and diced onion on top.
- In a large bowl, whisk together chicken stock, cream of chicken soup, heavy cream, minced garlic, and dried Italian seasoning. Pour into the slow cooker.
- Cover and place on low heat for 4-6 hours.
- During the last hour of cooking, take out the chicken, dice into bite-sized pieces, and set aside.
- In a small bowl, whisk together cornstarch and water and slowly stream it into the slow cooker while stirring constantly.
- Cover and place on high and cook for 30 minutes, stirring 15 minutes in.
- Add mini pierogies and stir to combine. Cover and cook on high for an additional 15 minutes.
- Stir and cook for another 15 minutes until the chicken is warmed and the pierogies are cooked.
- Serve immediately.
Notes
- I topped with a little dried parsley here but it is just for looks and not necessary for taste.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg