Description
This Slow Cooker Chicken Stroganoff is the perfect comfort food with minimal effort. Tender chicken is slow-cooked in a creamy, savory sauce made with sour cream, cream of chicken and mushroom soups, garlic, and onions, creating a rich and satisfying dish that’s perfect for weeknight dinners or family gatherings.
Ingredients
- 4 boneless, skinless chicken breasts or chicken thighs
- 1 cup sour cream
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 cup chicken broth
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons butter
- 8 oz egg noodles (for serving)
- Fresh parsley (for garnish)
Instructions
1. Preparing the Chicken
Begin by seasoning the chicken breasts or thighs with salt, pepper, and paprika. Place the seasoned chicken in the bottom of the slow cooker. Chicken thighs are a great alternative to breasts if you prefer a juicier cut, as they stay tender throughout the slow cooking process.
2. Making the Sauce
In a medium bowl, whisk together the sour cream, cream of chicken soup, cream of mushroom soup, Worcestershire sauce, and chicken broth. Stir in the finely chopped onions and minced garlic. This sauce will become the base of your stroganoff and infuse the chicken with rich, creamy flavors during the cooking process.
3. Cooking the Stroganoff
Pour the prepared sauce over the chicken in the slow cooker, ensuring that the chicken is fully submerged in the sauce. Dot the mixture with butter for extra richness. Set your slow cooker to Low and cook for 6-7 hours, or on High for 3-4 hours, until the chicken is tender and easy to shred.
4. Preparing the Egg Noodles
About 30 minutes before serving, cook the egg noodles according to the package instructions. Egg noodles are the traditional pairing with stroganoff, but feel free to use whole wheat pasta or gluten-free options if you prefer.
5. Shredding the Chicken
Once the chicken is fully cooked, use two forks to shred the chicken directly in the slow cooker. Stir the shredded chicken back into the sauce, ensuring that every piece is well-coated with the creamy mixture. Let the shredded chicken sit in the sauce for an additional 10-15 minutes to absorb all the flavors.
6. Serving
Serve the chicken stroganoff over a bed of egg noodles and garnish with freshly chopped parsley for a burst of color and freshness. If you prefer, you can serve it with mashed potatoes or even rice for a different twist.
Notes
- Make-Ahead Tip: This dish can be made in advance and stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat it gently on the stovetop or in the microwave, adding extra broth or cream to maintain the sauce’s creamy consistency.
- Thickening the Sauce: If you find the sauce too thin, use a cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of water) to thicken it. Stir it into the slow cooker during the last 15 minutes of cooking.
- Vegetable Add-Ins: Mushrooms, peas, or spinach can be added for extra nutrition and texture. Add them in the last 30 minutes of cooking to avoid overcooking.
- Dairy-Free Option: Replace sour cream with coconut cream or dairy-free alternatives. Be sure to check labels on cream of chicken and mushroom soups to ensure they’re dairy-free.
- Protein Alternatives: Substitute chicken with turkey or even beef for a twist on the classic stroganoff.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Cuisine: American, Comfort Food
Nutrition
- Calories: 420 kcal
- Sugar: 5g
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 120mg