Crockpot Chicken Stroganoff
This deliciously easy slow cooker chicken stroganoff transforms the traditional beef version into a budget-friendly meal that requires minimal hands-on attention. With just 15 minutes of prep time, you'll have a rich, creamy, restaurant-quality dinner waiting for you at the end of your busy day.
Equipment
- Slow Cooker/Crockpot
- Mixing Bowl
- Measuring Cups and Spoons
- Cutting Board
- Chef's Knife
Ingredients
Main Ingredients
- 1½ pounds boneless, skinless chicken breasts or thighs
- 8 ounces fresh mushrooms cremini or white button, sliced
- 1 medium onion diced
- 3 cloves garlic minced
- 1 cup chicken broth low-sodium preferred
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 ounces cream cheese softened and cubed
- ½ cup sour cream
- 12 ounces egg noodles cooked separately
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- Place chicken breasts or thighs in the bottom of your slow cooker. Pat the chicken dry with paper towels first for better flavor absorption.
- Scatter the sliced mushrooms, diced onion, and minced garlic over the chicken.
- In a medium bowl, whisk together chicken broth, Worcestershire sauce, Dijon mustard, dried thyme, paprika, salt, and black pepper until well combined.
- Pour this mixture over the chicken and vegetables in the slow cooker.
- Cover the slow cooker and set to cook on LOW for 7-8 hours or HIGH for 3-4 hours.
- About 30 minutes before serving, remove the chicken from the slow cooker and shred it using two forks.
- Return the shredded chicken to the slow cooker and stir to combine with the sauce and vegetables.
- Add the cubed cream cheese to the slow cooker and stir until it begins to melt.
- Cover and cook for an additional 15-20 minutes.
- When the cream cheese is fully incorporated, stir in the sour cream until the sauce is smooth and creamy.
- Cook egg noodles according to package directions while the cream cheese is melting into your stroganoff.
- Drain the noodles and either stir them directly into the slow cooker or serve the stroganoff over the noodles.
- Garnish with fresh parsley before serving.
Notes
For maximum tenderness, cook on the LOW setting rather than HIGH if your schedule allows.
Adding dairy at the end prevents curdling and creates a silky texture.
Store leftovers in an airtight container for up to 3 days - the flavors actually improve after 24 hours in the refrigerator.
You can freeze the chicken and sauce (without noodles) for up to 2 months.
For a healthier version, use Neufchâtel cheese, light sour cream, and whole grain noodles.
Adding dairy at the end prevents curdling and creates a silky texture.
Store leftovers in an airtight container for up to 3 days - the flavors actually improve after 24 hours in the refrigerator.
You can freeze the chicken and sauce (without noodles) for up to 2 months.
For a healthier version, use Neufchâtel cheese, light sour cream, and whole grain noodles.
Nutrition
Calories: 425kcalCarbohydrates: 35gProtein: 32gFat: 17gSodium: 520mgFiber: 2gCalcium: 8mgIron: 15mg
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