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