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. 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. Once cooked, place chicken breasts on a plate and shred using 2 forks.
- 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. Preheat oven to 400°F.
- 2. Spray a 9”x13” pan with nonstick cooking spray. Spread pierogies evenly on bottom of pan; set pan aside.
- 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. Pour sauce evenly on top of pierogies.
- 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. Bake for 20-25 minutes, or until cheese has completely melted.
- 7. Remove pan from oven and garnish top with additional crumbled blue cheese and green onions.
- 8. Before serving, drizzle top with buffalo sauce and ranch/blue cheese dressing.
