Ingredients
- 1 lb Chicken Thighs (boneless, skinless)
- 4 cups Frozen Vegetable Mix
- 1 Garlic (clove, crushed)
- 1 tsp Dried Thyme
- Sea Salt & Black Pepper (to taste)
- 4 cups Chicken Broth
- 1 lb Frozen Pierogies
- 1/4 cup Parsley (chopped)
Directions
- Add the chicken, vegetable mix, garlic, and thyme to a slow cooker. Season with salt and pepper. Add the broth to fully submerge the ingredients.
- Cover and cook on high for four hours or low for six, until the meat is tender.
- Add the pierogies during the last 30 minutes and stir gently. Continue cooking until the pierogies are heated through and tender.
- Remove the chicken, shred it with two forks, and return it to the slow cooker. Add the parsley.
- Divide evenly into bowls and enjoy!