Slow Cooker Chicken & Mini Pierogy Stew

Slow Cooker Chicken & Mini Pierogy Stew

TOTAL TIME HOURS
PREP TIME 10 MINUTES
INGREDIENTS 9
SERVINGS 8

Ingredients

  • 1 box Mini Classic Cheddar or your favorite variety of Mrs. T's® Pierogies
  • 3 celery stalks, chopped
  • 3 carrots, sliced
  • ½ onion, chopped
  • 1 pound chicken breasts
  • 1 (32 ounce) container chicken stock or broth
  • 2-3 sprigs fresh thyme
  • 2 tablespoons cornstarch
  • Salt and pepper, to taste

Directions

  1. Place the celery, carrots and onion in slow cooker. Add the chicken breasts, chicken stock and thyme. Cover slow cooker and cook on Low for 6 to 8 hours.
  2. Remove the chicken and let cool until easy to handle, about 10 minutes.
  3. Meanwhile, place cornstarch in bowl and whisk in 1 cup of cooking liquid from the slow cooker until smooth. Return cooking liquid to slow cooker. Stir to combine. Increase heat to High.
  4. Carefully drop the pierogies into slow cooker and stir to combine; simmer.
  5. Shred chicken; return to slow cooker. Continue cooking 10 to 15 minutes or until pierogies are cooked and chicken is heated through.
Mini Classic Cheddar

Mini Classic Cheddar

You just can’t beat the classics! Sharp Cheddar cheese blended with smooth whipped potatoes, and just the right amount of spices and a pinch of salt, then fold them all in a smooth pasta pocket.

Try Mrs. T’s Mini Classic Cheddar Pierogies baked, boiled, sautéed, or grilled!