Creamy Chicken and Mushroom Stroganoff made easy in your crockpot: tender shredded chicken and sauté-free mushrooms simmer in a savory, herbed sauce that finishes silky with sour cream. Cozy, comforting, and weeknight-friendly just set it, forget it, and come back to a rich, spoonable dinner everyone will love.
Ingredients
- 4 boneless, skinless chicken breasts
- 8 ounces mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 cup sour cream
- 2 tablespoons cornstarch
- 2 tablespoons water
- Cooked egg noodles or rice, for serving
- Fresh parsley, chopped, for garnish
Instructions
- Place chicken breasts in the bottom of a 4–6 quart slow cooker.
- Top with mushrooms, onion, and garlic. Pour in chicken broth and Worcestershire. Sprinkle with thyme, paprika, salt, and pepper.
- Cover and cook on Low 6–7 hours or High 3–4 hours, until chicken is tender and reaches 165°F/74°C.
- Transfer chicken to a board and shred with two forks; return to the slow cooker and stir.
- Whisk cornstarch with water to make a slurry. Stir into the slow cooker, cover, and cook on High 15–20 minutes until the sauce thickens slightly.
- Turn off heat. Stir in sour cream until smooth and creamy. Adjust salt and pepper to taste.
- Serve over cooked egg noodles or rice and garnish with chopped parsley.
Variation
- Lighter Yogurt Stroganoff: Replace half the sour cream with whole-milk Greek yogurt. Temper with a ladle of hot sauce, then stir in off heat for a silky, lighter finish.
- Dairy-Free Creamy: Swap in 3/4 cup unsweetened coconut milk and 1–2 tablespoons dairy-free sour cream. Thicken with the cornstarch slurry as directed.
- Savory Herb-Mustard: Stir in 1–2 teaspoons whole-grain or yellow mustard and an extra 1/2 teaspoon dried thyme; add 1 teaspoon low-sodium tamari for a deeper umami note.
Cooking Notes
- Bring sour cream to room temp and temper it with hot sauce from the crockpot; stir in off heat and avoid boiling to prevent curdling.
- For a glossy, smooth sauce, whisk the 2 tablespoons cornstarch with 2 tablespoons cold water until lump-free, then cook on High 15–20 minutes before adding dairy.
- For deeper mushroom flavor, slice mushrooms thick. Optional: brown mushrooms and onions in a skillet first, then add to the slow cooker.
Serving Suggestions
- Serve over buttered egg noodles, fluffy rice, or creamy mashed potatoes. Finish with parsley and freshly cracked black pepper.
- Add a bright veg side: lemony green beans, roasted broccoli, or a crisp cucumber-herb salad to balance the richness.
- Leftover upgrade: spoon over baked potatoes or toast; fold in a handful of baby spinach during reheating for extra greens.
Tips
- Season in layers: choose low-sodium broth and adjust salt at the end Worcestershire adds savory saltiness on its own.
- Prevent dryness: cook chicken to 165°F/74°C, then shred and let it sit in the sauce 5–10 minutes to reabsorb juices.
- Make-ahead friendly: cook through the thickening step, cool, and refrigerate up to 4 days or freeze up to 2 months. Reheat gently, then stir in sour cream just before serving.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 6–7 hours on Low (or 3–4 hours on High) + 15–20 minutes to thicken
- Total Time: 6–7 hours
Nutritional Information (Per serving)
- Calories: 320 kcal
- Protein: 30 g
- Sodium: 600 mg
Frequently Asked Questions
- Q: Can I use chicken thighs instead of breasts?
A: Yes use 4–6 boneless, skinless thighs. Cook on the same Low/High timings until they reach 165°F/74°C, then shred. - Q: How do I keep the sauce from curdling when adding sour cream?
A: Bring sour cream to room temp, turn the cooker off, temper with a ladle of hot sauce, then stir in. Avoid boiling after dairy is added. - Q: Can I make this gluten-free?
A: Use gluten-free Worcestershire and chicken broth, and serve over rice or certified GF noodles. Cornstarch is naturally gluten-free. - Q: How can I adjust the sauce consistency?
A: For thicker sauce, add 1–2 teaspoons more cornstarch mixed with equal water and heat briefly. To thin, stir in a splash of warm broth.
Conclusion
This crockpot chicken and mushroom stroganoff turns simple staples into a creamy, comforting dinner with almost no effort. Tender shreds of chicken sink into a silky, herbed sauce made right in the slow cooker. Spoon over noodles or rice, shower with parsley, and enjoy cozy flavor any night of the week.
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Crockpot Chicken and Mushrooms Stroganoff
- Total Time: About 6–7 hours
- Yield: 4 servings 1x
Description
This Crockpot Chicken and Mushrooms Stroganoff is the kind of cozy, creamy comfort food that practically cooks itself. Tender shredded chicken, earthy mushrooms, and a velvety sour-cream sauce come together with almost no effort just set it, forget it, and enjoy a bowl of pure comfort at dinnertime. Perfect for busy weeknights, chilly evenings, or anytime you want a hearty, satisfying meal with minimal prep.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 8 ounces mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 cup sour cream
- 2 tablespoons cornstarch
- 2 tablespoons water
- Cooked egg noodles or rice, for serving
- Fresh parsley, chopped, for garnish
Instructions
- Place chicken breasts in the bottom of a 4–6 quart slow cooker.
- Top with mushrooms, onion, and garlic. Pour in chicken broth and Worcestershire. Sprinkle with thyme, paprika, salt, and pepper.
- Cover and cook on Low 6–7 hours or High 3–4 hours, until chicken is tender and reaches 165°F/74°C.
- Transfer chicken to a board and shred with two forks; return to the slow cooker and stir.
- Whisk cornstarch with water to make a slurry. Stir into the slow cooker, cover, and cook on High 15–20 minutes until the sauce thickens slightly.
- Turn off heat. Stir in sour cream until smooth and creamy. Adjust salt and pepper to taste.
- Serve over cooked egg noodles or rice and garnish with chopped parsley.
Notes
- For extra depth of flavor, sauté the onions and mushrooms before adding them to the crockpot.
- You can use chicken thighs instead of breasts for even richer, juicier results.
- If you prefer a thinner sauce, reduce the cornstarch slurry slightly.
- Prep Time: 15 minutes + Time: 15–20 minutes thickening
- Cook Time: 6–7 hours (Low) or 3–4 hours (High)
- Category: Dinner / Comfort Food
- Method: Slow Cooker / Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 105 mg
Keywords: crockpot chicken stroganoff, creamy chicken and mushrooms, slow cooker dinner, easy comfort food