- Difficulty: Easy
- Servings: 4
- Nutritional Info (per serving): Calories 550, Total Fat 26g, Saturated Fat 12g, Cholesterol 209mg, Sodium 841mg, Carbohydrates 35g, Dietary Fiber 4g, Protein 44g, Sugar 6g
- Total Time: 7 hr 20 min
- Active Time: 20 min
Keep frozen pierogi on hand for quick, convenient mealsadd them to soups or swap them in for ravioli in your favorite recipes.
Ingredients
- 3 sliced carrots
- 3 sliced celery stalks
- 1 pound boneless, skinless chicken thighs (about 56 pieces)
- 2 cloves garlic, minced
- Pinch of red pepper flakes
- Kosher salt and freshly ground black pepper
- 2 cups low-sodium chicken broth
- 3 tablespoons all-purpose flour
- 20 frozen mini cheese-filled pierogi (from a 12-ounce package)
- 2/3 cup frozen peas
- 2/3 cup heavy cream
- 1/4 cup roughly chopped fresh dill
Instructions
- Place the carrots and celery in a 6- to 8-quart slow cooker and set the chicken thighs on top. Season with garlic, red pepper flakes, teaspoon salt, and a few grinds of black pepper. In a medium bowl, whisk the chicken broth and flour until smooth, then pour over the chicken. Cover and cook on low for 7 hours.
- About 20 minutes before serving, bring a medium pot of salted water to a boil and cook the pierogi according to package directions; drain well.
- Remove the slow cooker lid and stir to break up the chicken. Gently fold in the cooked pierogi, peas, and heavy cream, then let the mixture sit uncovered for 10 minutes. Stir in the fresh dill and adjust seasoning with salt and pepper as needed.
Photo by Justin Walker
