Slow Cooker Chicken Stroganoff – This best crockpot chicken stroganoff is creamy with the comforting goodness of classic chicken stroganoff to save the day and your dinner, perfect for busy weeknights or feeding a crowd.
Slow Cooker Chicken Stroganoff – Tips
Brown the chicken – Searing the chicken adds depth of flavor. Do this in a separate pan before adding it to the slow cooker.
Don’t overcook the noodles – Cook them separately according to package instructions and add them just before serving to prevent mushiness.
Thickening the sauce – If your sauce needs a boost, whisk a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) into the slow cooker for the last 15 minutes of cooking.
Leftovers – This dish reheats beautifully, making it perfect for meal prep. Store leftovers in airtight containers in the fridge for up to 3 days.
Crockpot Chicken Stroganoff – Variations
Beef Stroganoff – Swap the chicken for lean beef stew meat and adjust the cooking time as needed.
Vegetarian Stroganoff – Use meatless crumbles, lentils, or even chopped portobello mushrooms for a plant-based option.
Kid-Friendly Twist – Add a sprinkle of shredded cheddar cheese and serve with kid-approved sides like broccoli or apple slices.
How to Serve this best slow cooker chicken stroganoff?
- Spoon the creamy chicken stroganoff over your cooked noodles or rice of choice.
- Garnish with fresh chopped parsley, dill, or chives for a pop of color and flavor.
- Add a dollop of sour cream or plain yogurt on the side for those who like it extra creamy.
- Serve with a side salad or roasted vegetables for a complete and balanced meal.
Slow Cooker Chicken Stroganoff – FAQs
Is slow cooker chicken stroganoff healthy?
It can be! This recipe focuses on lean chicken, fresh mushrooms, and a lightened-up creamy sauce. We’ll also chat about healthy swaps later.
What can I serve with slow cooker chicken stroganoff?
Think fluffy egg noodles, rice, mashed potatoes, or even spiralized zucchini for a low-carb option!
Can I use leftover chicken?
Absolutely! This recipe is perfect for using cooked chicken breasts or thighs. Just shred them and toss them in the slow cooker with the other ingredients.
Can I use leftover chicken?
Absolutely! Shredded leftover chicken is a great way to use up what you have and make this recipe even faster. Just add it to the slow cooker with the other ingredients during the last hour of cooking.
What if I don’t have sour cream?
You can substitute plain Greek yogurt or even creme fraiche for a similar tangy creaminess.
- 1 ounce package dry onion soup mix
- 1/4 cup all-purpose flour
- 1 tablespoon tomato paste
- 2 cups chicken broth, low-sodium
- Kosher salt and freshly ground black pepper
- 6 chicken thighs, boneless, skinless
- 8 ounces button mushrooms, quartered
- 4 ounces cream cheese
- 4 tablespoons butter, cut into pieces
- 12 ounces egg noodles
- Chopped fresh parsley, for serving
- In a mixing bowl, add chicken broth, onion soup mix, tomato paste, salt, and pepper, and mix until combined.
- Place the chicken and mushroom at the bottom of the slow cooker, add the tomato mixture on top, and cook on high for 4 hours.
- Cook the noodles as per the package instructions. Drain.
- In a bowl, add the butter then coat well with the noodles until melted.
- Remove the chicken from the cooker, and shred it with 2 forks.
- Add cream cheese to the sauce and stir well. Add in shredded chicken and noodles. Give it a good mix.
- Garnish with freshly chopped parsley on the top.
- Serve immediately over noodles or rice.
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Amount Per Serving Calories 455Total Fat 25gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 11gCholesterol 193mgSodium 777mgCarbohydrates 26gFiber 2gSugar 3gProtein 34g
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