This Slow Cooker Chicken Stroganoff is a cozy, creamy classic made effortless in the crockpot. Tender shredded chicken, earthy mushrooms, and a rich sour cream sauce are piled over buttery egg noodles for the ultimate comfort-food dinner. It’s family-friendly, simple to prep, and perfect for busy days when you want a hearty meal waiting for you.
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 1 onion, chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 cup sour cream
- 2 tablespoons cornstarch
- 2 tablespoons water
- 12 ounces egg noodles, cooked according to package directions
- Fresh parsley, chopped, for garnish
Instructions
- Place the chicken breasts in the bottom of the slow cooker and season with salt, pepper, and paprika.
- Add the chopped onion, minced garlic, and sliced mushrooms on top of the chicken.
- Pour the chicken broth and Worcestershire sauce evenly over the ingredients in the slow cooker.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is cooked through and very tender.
- Once the chicken is done, transfer it to a cutting board and shred using two forks, then return the shredded chicken to the slow cooker.
- In a small bowl, whisk together the cornstarch and water to create a smooth slurry. Stir this into the slow cooker to thicken the sauce.
- Add the sour cream and stir until fully combined and the sauce is creamy. Cover and cook on LOW for an additional 15–20 minutes, just until heated through (do not boil).
- Meanwhile, cook the egg noodles according to package instructions. Drain well and set aside.
- Serve the creamy chicken stroganoff over the warm egg noodles and garnish with chopped fresh parsley.
Variation
- Substitute boneless, skinless chicken thighs for extra richness and a slightly more traditional, indulgent flavor.
- Make it lighter by using reduced-fat sour cream or plain Greek yogurt (added off heat) and serving over whole wheat or high-protein egg noodles.
- Turn it into a rice or mashed potato topper by skipping the noodles and spooning the creamy chicken stroganoff over cooked rice, cauliflower rice, or mashed potatoes instead.
Cooking Notes
- Avoid lifting the lid frequently while the stroganoff cooks; each peek releases heat and can extend the cooking time.
- Shred the chicken into larger pieces if you prefer a chunkier texture, or finer shreds for a more saucy, stew-like consistency.
- Taste and adjust seasoning after you add the sour cream sometimes the richness can mellow the flavors and a pinch more salt or pepper helps.
Serving Suggestions
- Serve with a crisp green salad or steamed green beans to balance the richness of the creamy sauce.
- Add a side of crusty bread or dinner rolls to soak up every bit of the stroganoff sauce.
- Top individual bowls with extra freshly ground black pepper and a squeeze of lemon for a brighter finish if you like.
Tips
- Chop the onion, garlic, and mushrooms the night before and refrigerate in an airtight container for even faster morning prep.
- Spray or lightly grease the slow cooker insert to make cleanup easier and help prevent sticking around the edges.
- If using Greek yogurt instead of sour cream, let the stroganoff cool slightly and temper the yogurt with a little warm sauce before stirring it in to prevent curdling.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 6–7 hours (low) or 3–4 hours (high)
- Total Time: 6–7 hours (on low, including finish time)
Nutritional Information (Per Serving)
- Calories: 420 kcal
- Protein: 28 g
- Sodium: 650 mg
Frequently Asked Questions
- Can I cook the egg noodles in the slow cooker?
It’s best to cook the noodles separately on the stovetop so they don’t become mushy; stir them in just before serving if you prefer it all mixed. - Can I freeze Chicken Stroganoff?
Yes, you can freeze the chicken mixture (without noodles) in an airtight container for up to 2–3 months. Thaw overnight in the fridge and reheat gently, then serve over fresh noodles. - Can I make this without mushrooms?
Absolutely. Simply omit the mushrooms or replace them with sliced bell peppers or extra onion for a different flavor and texture. - How can I thicken the sauce more?
Add an additional 1 tablespoon cornstarch mixed with 1 tablespoon cold water, stir in well, and cook on LOW for another 10–15 minutes until thickened.
Conclusion
Slow Cooker Chicken Stroganoff is the kind of comforting, hands-off dinner that feels like a hug in a bowl. The crockpot does all the work, turning simple chicken, mushrooms, and pantry staples into a rich, creamy sauce that’s perfect over egg noodles. It’s easy enough for weeknights yet cozy and satisfying enough for guests.
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Slow Cooker Chicken Stroganoff
- Total Time: 6–7 hours
- Yield: 6 servings 1x
- Diet: Omnivore
Description
This Slow Cooker Chicken Stroganoff is a cozy, creamy classic made effortless in the crockpot. Tender shredded chicken, earthy mushrooms, and a rich sour cream sauce are piled over buttery egg noodles for the ultimate comfort-food dinner. It’s family-friendly, simple to prep, and perfect for busy days when you want a hearty meal waiting for you.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts
- 1 onion, chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 cup sour cream
- 2 tablespoons cornstarch
- 2 tablespoons water
- 12 ounces egg noodles, cooked according to package directions
- Fresh parsley, chopped, for garnish
Instructions
- Place the chicken breasts in the bottom of the slow cooker and season with salt, pepper, and paprika.
- Add the chopped onion, minced garlic, and sliced mushrooms on top of the chicken.
- Pour the chicken broth and Worcestershire sauce evenly over the ingredients in the slow cooker.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is cooked through and very tender.
- Once the chicken is done, transfer it to a cutting board and shred using two forks, then return the shredded chicken to the slow cooker.
- In a small bowl, whisk together the cornstarch and water to create a smooth slurry. Stir this into the slow cooker to thicken the sauce.
- Add the sour cream and stir until fully combined and the sauce is creamy. Cover and cook on LOW for an additional 15–20 minutes, just until heated through (do not boil).
- Meanwhile, cook the egg noodles according to package instructions. Drain well and set aside.
- Serve the creamy chicken stroganoff over the warm egg noodles and garnish with chopped fresh parsley.
Notes
- Use low-sodium chicken broth so you can better control the salt level in the finished dish.
- Stir in the sour cream only at the end and keep the heat low to prevent curdling.
- If the sauce seems too thick after adding the cornstarch slurry, thin it with a splash of extra broth or a bit of milk.
- Leftovers reheat well; store the chicken mixture and noodles separately for the best texture.
- Prep Time: 15 minutes
- Cook Time: 6–7 hours on low (or 3–4 hours on high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American, Eastern European-inspired
Nutrition
- Serving Size: 1/6 of recipe (about 1 cup chicken mixture + egg noodles)
- Calories: 420 kcal (approx.)
- Sugar: 4 g (approx.)
- Sodium: 650 mg (approx., varies with broth and added salt)
- Fat: 18 g (approx.)
- Saturated Fat: 8 g (approx.)
- Unsaturated Fat: 9 g (approx.)
- Trans Fat: 0 g
- Carbohydrates: 38 g (approx.)
- Fiber: 2 g (approx.)
- Protein: 28 g (approx.)
- Cholesterol: 140 mg (approx.)
Keywords: slow cooker chicken stroganoff, crockpot chicken stroganoff, creamy chicken and mushrooms, comfort food, weeknight dinner, egg noodle recipes