SLOW COOKER PIEROGI RECIPES

Name: Slow-Cooker Chicken and Dumplings
Cook time: 20 min
Total time: 7 h 20 min
Yield: 4 servings
Ingredients: 3 carrots, sliced; 3 stalks celery, sliced; 1 1/2 pounds skinless, boneless chicken thighs (5 or 6); 2 cloves garlic, chopped; Pinch of red pepper flakes; Kosher salt and freshly ground pepper; 2 1/2 cups low-sodium chicken broth; 3 tablespoons all-purpose flour; 20 frozen cheese-filled mini pierogi (from one 12-ounce package); 2/3 cup frozen peas; 2/3 cup heavy cream; 1/4 cup roughly chopped fresh dill

SLOW-COOKER CHICKEN AND DUMPLINGS RECIPE | FOOD NETW…

Slow-Cooker Chicken and Dumplings Recipe | Food Netw… image

Keep pierogi in your freezer for quick family dinners: You can add them to soup or use in place of ravioli.

Provided by Food Network Kitchen

Categories main-dish

Total Time 7 hours 20 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 carrots, sliced
3 stalks celery, sliced
1 1/2 pounds skinless, boneless chicken thighs (5 or 6)
2 cloves garlic, chopped
Pinch of red pepper flakes
Kosher salt and freshly ground pepper
2 1/2 cups low-sodium chicken broth
3 tablespoons all-purpose flour
20 frozen cheese-filled mini pierogi (from one 12-ounce package)
2/3 cup frozen peas
2/3 cup heavy cream
1/4 cup roughly chopped fresh dill

Steps:

Put the carrots and celery in a 6- to 8-quart slow cooker. Top with the chicken; sprinkle with the garlic, red pepper flakes, ½ teaspoon salt and a few grinds of pepper. Whisk the broth with the flour in a medium bowl until smooth; pour over the chicken. Cover and cook on low, 7 hours.
About 20 minutes before serving, bring a medium pot of salted water to a boil. Add the pierogi and cook as the label directs. Drain.
Uncover the slow cooker and stir, breaking up the chicken. Add the pierogi, peas and heavy cream and stir. Let stand, uncovered, 10 minutes. Stir in the dill; season with salt and pepper.

Nutrition Facts : Calories 550, FatContent 26 grams, SaturatedFatContent 12 grams, CholesterolContent 209 milligrams, SodiumContent 841 milligrams, CarbohydrateContent 35 grams, FiberContent 4 grams, ProteinContent 44 grams, SugarContent 6 grams

SLOW COOKER CABBAGE SOUP - EATING EUROPEAN

Slow Cooker Cabbage Soup - Eating European image

This Slow Cooker Cabbage Soup is a very simple cabbage soup recipe that requires zero nurturing.... just drop it in a slow cooker and give it time. The list of ingredients is short, and the preparation takes no more than 15 minutes. The rest is done by your crock pot.

Provided by Edyta

Categories Lunch Soup

Total Time 255 minutes

Prep Time 15 minutes

Cook Time 240 minutes

Yield 8

Number Of Ingredients 13

Ingredients

1/2 head New Cabbage (chopped)
4 Potatoes (medium, yellow, cut in cubes)
2 Carrots (medium, chopped)
2 sticks Celery (chopped)
1/2 Vidalia Onion (large, chopped)
1 can Tomato Pure (15 oz. )
4 springs Parsley (fresh)
1/2 teaspoon Marjoram
8 cups Vegetable Stock
Salt & Pepper to taste
1/2 cup Dill (fresh, chopped)
Spanish Smoked Paprika (optional, to serve)
3 tbsp Extra Virgin Olive Oil (optional, to serve)

Steps:

To your slow cooker add chopped cabbage, diced potatoes, chopped celery, carrots, and onions.
Add tomato puree, parsley, marjoram, and vegetable stock.
Cover and cook on high for 5 hours or on low for 9 hours until all the vegetables are soft.
Once the soup is cooked add chopped dill. Serve with a pinch of hot Spanish Smoked Paprika and drizzle with Extra Virgin Olive Oil. Crusty Bread is going to be a perfect addition to this light soup. Enjoy!

Nutrition Facts : Calories 158 kcal, CarbohydrateContent 25 g, ProteinContent 4 g, FatContent 5 g, SodiumContent 989 mg, FiberContent 5 g, SugarContent 6 g, ServingSize 1 serving

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