Description

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

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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.

Nutrition

Serving Size: 1 serving
Calories: 480
Sugar: 4g
Sodium: 620mg
Fat: 28g
Saturated Fat: 14g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 32g
Cholesterol: 155mg