Slow-Cooker Chicken Stroganoff
A rich, creamy, and effortless crockpot chicken recipe perfect for busy weeknights. Tender chicken breast, earthy mushrooms, and a tangy sour cream sauce come together with minimal prep for the ultimate comforting family dinner.
Equipment
- Slow Cooker (Crockpot)
- Mixing bowl
- Whisk
Ingredients
Chicken & Vegetables
- 1.5 lbs boneless, skinless chicken breasts cut into bite-sized pieces
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 8 oz mushrooms sliced
The Sauce Base
- 1 can condensed cream of chicken soup 10.5 ounces
- 1 cup chicken broth
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp paprika
- 1 pinch Salt and black pepper to taste
Finishing Ingredients
- 2 tbsp cornstarch mixed with 2 tablespoons water (optional, for thickening)
- 1 cup sour cream
- 1 garnish Fresh parsley chopped, for garnish
- 6 servings Cooked egg noodles or rice for serving
Instructions
- Prep the Slow Cooker: Spray the slow cooker insert with nonstick cooking spray. Add the bite-sized chicken breasts, chopped onion, minced garlic, and sliced mushrooms.
- Mix the Sauce: In a medium bowl, whisk together the cream of chicken soup, chicken broth, Dijon mustard, Worcestershire sauce, paprika, salt, and pepper.
- Cook: Pour the sauce over the chicken and vegetables. Stir to combine. Cover and cook on LOW for 4-6 hours, or on HIGH for 2-3 hours until the chicken is cooked through.
- Thicken (Optional): If you prefer a thicker sauce, whisk the cornstarch and water together. Stir it into the slow cooker 30 minutes before serving, cooking on HIGH until thickened.
- Add Sour Cream: Turn off the slow cooker and let it stop bubbling. Gently stir in the sour cream until the sauce is smooth and creamy.
- Serve: Ladle the hot chicken stroganoff over cooked egg noodles or rice. Garnish with fresh chopped parsley and serve immediately.
Notes
Always stir in the sour cream at the very end when the slow cooker is off. Boiling sour cream will cause it to curdle and ruin the texture of your sauce.