Slow Cooker Pierogie Chicken Paprikash Recipe

Cooking Directions

• STEP 1.In a slow cooker, combine chicken, onions, garlic, paprika, salt, and pepper.
• STEP 2.Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
• STEP 3.In the last 30 minutes of cooking, add the pierogies to the slow cooker and stir gently to coat them in the sauce.
• STEP 4.Cover and continue cooking until the pierogies are heated through.
• STEP 5.Serve the Slow Cooker Pierogie Chicken Paprikash hot, garnished with fresh parsley and a dollop of sour cream.
• STEP 6.Enjoy!

Cooking Tips

• For extra flavor, you can brown the chicken in a skillet before adding it to the slow cooker.
• If you prefer a thicker sauce, mix cornstarch with water and stir it into the slow cooker during the last 30 minutes of cooking.
• Feel free to add other vegetables like bell peppers or mushrooms for added texture and flavor.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the leftovers in a microwave or on the stovetop, adding a splash of water or chicken broth to prevent drying out.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• To serve, reheat the dish in a microwave or on the stovetop, adding a splash of water or chicken broth to prevent drying out.
• Garnish with fresh parsley and a dollop of sour cream before serving for added freshness and creaminess.