Slow cooker chicken stroganoff is a comforting, family-friendly meal with minimal prep work! A creamy sauce coats plenty of tender, dark-meat chicken, mushrooms, and egg noodles.
Equipment
slow cooker
Ingredients
2cupschicken stock
⅓cupall-purpose flour
2tablespoonstomato paste
1.4ouncesdry onion soup mix
1teaspoontable salt
1teaspoonblack pepper
½teaspoondried rosemary
16ouncesbaby bella mushroomssliced
6boneless skinless chicken thighsNote 1
12ounceegg noodles
½cupsour creamNote 2
fresh parsley chopped for garnish
Instructions
In a medium sized mixing bowl, whisk together the chicken stock, flour, tomato paste, soup mix, salt, pepper and rosemary. Set aside.
Spray the slow cooker insert with non-stick cooking spray and add the chicken thighs in one layer. Pour the chicken stock mixture over the thighs and add in the mushrooms.
Cook on HIGH for 4 hours or LOW for 6 hours or until the chicken is cooked through and easily shreddable.
Cook the egg noodles al dente according to the package instructions about 15 minutes before the chicken is done cooking.
Remove the chicken to a mixing bowl and shred using two forks. Set aside.
Whisk the sour cream into the sauce in the slow cooker until there are no lumps.
Stir in the shredded chicken and cooked egg noodles.
Serve and garnish with fresh chopped parsley, enjoy!
Notes
Note 1: You can swap the chicken thighs with 1.5 pounds of boneless skinless chicken breasts. Note 2: You can swap 4 ounces of room temperature cream cheese for the sour cream. Storing Tips: - Store leftover crockpot chicken stroganoff in an airtight container in the refrigerator for up to 3 days. - Reheat in the microwave or on the stovetop until hot throughout. Don't overcook or the noodles will get too soft. - I don't recommend freezing this recipe because cream sauce tends to separate once thawed.