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a bowl of beef stroganoff with noodles.

Slow Cooker Chicken Stroganoff

5 (1 rating)
Created by Shinee D.
Servings 6 servings
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
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
  

  • 2 cups chicken stock
  • cup all-purpose flour
  • 2 tablespoons tomato paste
  • 1.4 ounces dry onion soup mix
  • 1 teaspoon table salt
  • 1 teaspoon black pepper
  • ½ teaspoon dried rosemary
  • 16 ounces baby bella mushrooms sliced
  • 6 boneless skinless chicken thighs Note 1
  • 12 ounce egg noodles
  • ½ cup sour cream Note 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.

Nutrition

Calories: 485kcalCarbohydrates: 58gProtein: 36gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 169mgSodium: 1199mgPotassium: 976mgFiber: 3gSugar: 5gVitamin A: 268IUVitamin C: 2mgCalcium: 80mgIron: 3mg

* Disclaimer: All nutrition information are estimates only.