Creamy Crock Pot Chicken Over Pierogies

Creamy Crock Pot Chicken Over Pierogies

Ratings: 

Me: **** (delicious)

Husband: **** (went back for seconds)

Kids: **** (cleaned plate with only minor complaints)

Recipe:

6 boneless skinless chicken breasts quartered

1 can cream of mushroom soup

1/2 stick butter

1 pkg Good Seasons dry Italian Dressing Mix

1 cup dry white wine (or chicken broth)

1 8 oz cream cheese cubed

1 T chopped garlic (optional)

10 - 15 Frozen Cheddar Pierogies

1/2 stick butter

Directions:

Combine first 6 ingredients in a large crock pot and cook on high for 4 to 6 hours, until ingredients have melted and chicken is fully cooked. (you will be able to shred the chicken when ready). Stir occasionally.

When chicken has finished prepare pierogies in a nonstick skillet with remaining butter. Saute until golden brown. Serve creamy chicken over pierogies.

Variations and Tips:

Typically this chicken recipe is served over egg  noodles or rice, but I wanted to mix it up. These 2 go perfectly together! I highly recommend that you try it with pierogies before you try it any other way. These little potato stuffed pockets are a great and simple addition to any meal! If you've never had one, you can find them in the freezer section of any grocery store. 

 The wine can be substituted for chicken broth, but you won't get that "bite" that the wine provides if you make the substitution. Typically I would serve a veggie but honestly it didn't need it and I was too lazy. So I craved it, I cooked it, and I loved it! Happy Cravings Everyone! Good Night!