Ingredients

• 3 large boneless, skinless chicken breasts (or thighs)

• ½ teaspoon black pepper

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ¼ teaspoon salt

• 1 cup sliced carrots

• 1 cup sliced celery

• 1 small onion, diced

• 4 cups chicken stock (low or no sodium preferred)

• 2 (10.5 oz) cans cream of chicken soup with herbs (low or no sodium preferred)

• ½ cup heavy cream

• 3 garlic cloves, minced

• ½ teaspoon dried Italian seasoning

• 2 tablespoons cornstarch

• 2 tablespoons water

• 2 (12.84 oz) boxes mini pierogies

Instructions

1. Place chicken breasts into the bottom of a 6-8 quart slow cooker. Season with black pepper, garlic powder, onion powder, and salt.

2. Add carrots, celery, and onion on top of the chicken.

3. In a large bowl, whisk together chicken stock, cream of chicken soup, heavy cream, minced garlic, and Italian seasoning. Pour the mixture into the slow cooker.

4. Cover and cook on low for 4-6 hours.

5. During the last hour of cooking, remove the chicken. Dice or shred it, then set aside.

6. In a small bowl, whisk cornstarch and water until smooth. Slowly stir it into the slow cooker.

7. Cover and cook on high for 30 minutes, stirring halfway.

8. Add the mini pierogies, stir to combine, cover, and cook on high for another 15 minutes.

9. Return the chicken to the slow cooker, cook for an additional 15 minutes until chicken is warmed through and pierogies are fully cooked.

10. Serve immediately.