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Recipe Ingredients

For the Shredded Buffalo Chicken

  • 4 boneless skinless chicken breasts
  • 12 oz. buffalo wing sauce
  • 1 oz. dry ranch dressing mix

For the Pierogi Bake

  • 2 12.8 oz. packages frozen Mrs. T’s Pierogies Minis 4 Cheese Medley
  • 2 tsp. minced garlic
  • 8 oz. cream cheese softened
  • 1 cup low-sodium chicken broth
  • 1 1/2 cups shredded mozzarella cheese
  • 1 cup shredded cheddar cheese
  • 3/4 cup thinly-sliced red onion
  • 1 cup thinly-sliced celery
  • 1 cup crumbled blue cheese plus more for garnishing
  • 1/2 cup chopped green onions plus more for garnishing
  • buffalo wing sauce for finishing
  • ranch or blue cheese dressin for finishing

Recipe Directions

For the Shredded Buffalo Chicken

  1. 1. Place chicken breasts in slow cooker. Pour wing sauce on top and then sprinkle ranch mix over wing sauce. Cover and cook on low for 6-7 hours.
  2. 2. Once cooked, place chicken breasts on a plate and shred using 2 forks.
  3. 3. Drain cooking liquid from slow cooker, reserving ~¼ cup. Return shredded chicken to slow cooker and add reserved cooking liquid; stir until well combined.

For the Pierogi Bake

  1. 1. Preheat oven to 400°F.
  2. 2. Spray a 9”x13” pan with nonstick cooking spray. Spread pierogies evenly on bottom of pan; set pan aside.
  3. 3. Using a medium saucepan, add garlic, cream cheese and chicken broth. Place over medium heat and cook, stirring often, until cream cheese has melted and mixture is well combined.
  4. 4. Pour sauce evenly on top of pierogies.
  5. 5. Using a large mixing bowl, add shredded buffalo chicken, mozzarella cheese, cheddar cheese, red onions, celery, blue cheese and green onions; stir until well combined. Spread this mixture evenly on top of pierogies.
  6. 6. Bake for 20-25 minutes, or until cheese has completely melted.
  7. 7. Remove pan from oven and garnish top with additional crumbled blue cheese and green onions.
  8. 8. Before serving, drizzle top with buffalo sauce and ranch/blue cheese dressing.

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