Why You’ll Love Slow Cooker Chicken Stroganoff Recipe
I enjoy this recipe because it’s incredibly simple yet delivers deep, savory flavor. The slow cooker takes care of the heavy lifting, and I end up with chicken that practically falls apart. I appreciate the classic stroganoff richness from the sour cream and heavy cream, balanced with mushrooms, mustard, Worcestershire sauce, and a touch of garlic. It’s hearty, reliable, and perfect for feeding a family.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 pounds boneless skinless 8 ounces sliced 1 medium diced 1 cup 1 cup 1 tablespoon 1 tablespoon 3 cloves minced 1 teaspoon ½ teaspoon 10 ounces 2 tablespoons unsalted
Optional – for garnish
Directions
I place the chicken breasts, mushrooms, and onions directly into the slow cooker.
In a separate bowl, I whisk together the heavy cream, sour cream, mustard, Worcestershire sauce, garlic, salt, and pepper.
I pour the cream mixture over the chicken and vegetables, stirring gently to coat everything.
I cover and cook on low for 7–8 hours or on high for 4–5 hours.
Once the chicken is cooked, I remove it, shred it, and whisk the sauce in the slow cooker until smooth before returning the chicken to the pot.
Just before serving, I boil the egg noodles, drain them, melt the butter, and toss the noodles until well coated.
I plate the noodles and spoon the creamy chicken stroganoff over the top, adding fresh parsley if I want a pop of color.
Servings and Timing
Servings: 6 Prep time: 10 minutes Slow cooker time: 7 hours on low (or 4–5 hours on high) Total time: about 7 hours 10 minutes
Variations
I sometimes use chicken thighs instead of breasts for extra tenderness.
I stir in fresh spinach during the last 15 minutes for extra greens.
I use Greek yogurt instead of sour cream when I want a slightly tangier flavor.
I swap egg noodles for mashed potatoes or rice when I want a different base.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm the stroganoff gently on the stove or in the microwave, adding a small splash of broth or cream if the sauce thickens too much. The chicken mixture freezes well for up to 3 months; I thaw it overnight in the refrigerator before reheating. I cook fresh noodles when serving reheated stroganoff to keep the texture perfect.
FAQs
Can I use chicken thighs instead of breasts?
Yes, I love using thighs because they stay juicy and shred beautifully.
Can I cook this on high instead of low?
Yes, I cook it on high for about 4–5 hours when I need it done sooner.
Do I need to brown the chicken first?
No, I skip browning—this is a true dump-and-go recipe.
Can I use low-fat dairy?
I prefer full-fat for the best texture, but low-fat sour cream and cream can work with a slightly thinner sauce.
What mushrooms work best?
I like using cremini or baby bella mushrooms for deeper flavor.
How do I keep the sauce from curdling?
I whisk everything together well before adding it to the slow cooker and avoid cooking on high for too long.
Can I freeze the finished dish?
Yes, the chicken and sauce freeze well; I cook fresh noodles when serving.
Can I add vegetables?
Absolutely—I sometimes add peas, spinach, or even carrots.
Why shred the chicken instead of cubing it?
Shredding lets the sauce cling better and creates a creamier texture.
Can I serve this without noodles?
Yes, I serve it over rice, mashed potatoes, or even cauliflower mash.
Conclusion
I love making this Slow Cooker Chicken Stroganoff because it gives me a comforting, flavorful dinner with almost no effort. The creamy sauce, tender chicken, and buttery noodles come together in a way that always satisfies. It’s a dependable, family-friendly recipe I’m always happy to come back to
A rich, creamy Slow Cooker Chicken Stroganoff made with tender shredded chicken, mushrooms, and a silky sour cream sauce served over buttery egg noodles. A true dump-and-go comfort meal.
Ingredients
2 pounds boneless skinless chicken breasts
8 ounces mushrooms, sliced
1 medium onion, diced
1 cup heavy cream
1 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
10 ounces egg noodles
2 tablespoons unsalted butter
Optional: chopped fresh parsley for garnish
Instructions
Place chicken breasts, mushrooms, and onions directly into the slow cooker.
In a bowl, whisk together the heavy cream, sour cream, Dijon mustard, Worcestershire sauce, garlic, salt, and pepper.
Pour the cream mixture over the chicken and vegetables and stir gently to coat.
Cover and cook on low for 7–8 hours or on high for 4–5 hours.
Remove the chicken, shred it, then whisk the sauce in the slow cooker until smooth. Return shredded chicken to the pot.
Cook egg noodles according to package directions. Drain, melt butter over them, and toss to coat.
Serve the creamy chicken stroganoff over buttery noodles and garnish with parsley if desired.
Notes
Use chicken thighs for an even more tender result.
Add a splash of white wine to deepen the flavor.
Stir fresh spinach into the slow cooker during the last 15 minutes.
Greek yogurt can replace sour cream for a tangier sauce.
Serve over rice, mashed potatoes, or cauliflower mash instead of noodles.
