I started out making a pierogie dish in the crockpot. It was supposed to have cheddar kolbossy, cream cheese, cheddar cheese, pierogies, and chicken stock. That’s it.
WELL. My dad didn’t want kolbossy today because we had it Tuesday. He wanted boneless thighs (he loves chicken and would eat it every meal).
I improvised, and it turned out VERY similar to chicken paprikash. You have to try this dish. It has everything I love.
- 2 boxes of pierogies
- 1.5 cups of minute rice
- one 8 oz block of cream cheese
- 1 cup of shredded cheddar cheese
- 1 chunk of brick cheese – cut into cubes (you can use whatever cheese you want. Go crazy)
- 1 container of unsalted chicken broth (4 cups)
- 1 onion
- 1 stick of butter
- 6 large boneless thighs
- 1 tablespoon of crushed garlic
- crushed red pepper
- Adobo (mild kind; no pepper) (use enough to cover the chicken)
Turn your crockpot setting to high. Add the garlic, paprika, cream cheese, cheddar/brick cheeses, chicken stock, and 2 boxes of pierogies. Cover and leave it alone. This part of the recipe needs to cook by itself, with occasional stirring, for at least 3 hours.
When you’re getting close to the 3 hour mark, chop and sautee the onions in butter. When they’re soft, add them to the crockpot.
After you’ve removed the onions, melt the rest of the butter in the same skillet (should be a little less than 1 stick). When it’s hot, cook your boneless thighs over medium heat. I season with the Adobo, paprika, and crushed red pepper. I kept mine covered and flipped them a few times. It took about 25 minutes. Remove the chicken to a cutting board and let it cool enough so that you can handle it.
Empty the crockpot hodgepodge into a LARGE skillet. Large enough to hold all that plus the chicken (ideally the same one you cooked the chicken in). Add the rice. Leave the skillet on medium heat, and do not cover. This part isn’t necessary. You can leave it in the crockpot; I just thought mine needed to thicken up. It’s probably easier just to add the chicken into the crockpot and let it cook for another hour.
Chop your chicken, and add it to the skillet (make sure all the delicious juices from the chicken cooking are also in there). Let everything cook, stirring frequently, and thicken for another ten minutes.
We ate an entire skillet of this with no leftovers. It was that good. I’m not sure how we each put down 2 bowls, but it happened.