I’m so excited to share this delicious chicken stroganoff crockpot recipe with you all. This dish is a classic, and for good reason – it’s easy to make, packed with flavor, and perfect for any occasion.
I first discovered this recipe when I was a young mom, trying to figure out how to get a healthy meal on the table without spending hours in the kitchen. It quickly became a staple in our household, and I’ve been making it ever since.
The combination of tender chicken, savory sauce, and hearty noodles is just irresistible. And the best part?
It’s ridiculously easy to make. Just toss all the ingredients into the crockpot in the morning, and come home to a ready-to-eat meal that’s perfect for a weeknight dinner or a special occasion.
Plus, it’s incredibly versatile – you can serve it with rice, noodles, or even over some crusty bread. And don’t even get me started on the leftovers…
which are basically just as delicious as the first serving. My kids love it when I serve it with some steamed veggies on the side, but honestly, you can’t go wrong with just about anything.
Crockpot Chicken Stroganoff
4.6 from 1857 votes
This creamy, comforting chicken stroganoff is made effortlessly in a slow cooker. Tender chicken and mushrooms simmer in a rich sour cream sauce for a hearty meal.
1.5 lbs boneless skinless chicken breasts, cut into bite-sized pieces
8 oz cremini mushrooms, sliced
1 medium onion, diced
3 cloves garlic, minced
1 can (10.5 oz) condensed cream of mushroom soup
1 cup low-sodium chicken broth
1 tbsp Worcestershire sauce
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1 cup sour cream
2 tbsp all-purpose flour
2 tbsp chopped fresh parsley for garnish
👨🍳Directions
1Place the chicken pieces, sliced mushrooms, diced onion, and minced garlic into the slow cooker.
2In a separate bowl, whisk together the cream of mushroom soup, chicken broth, Worcestershire sauce, paprika, salt, and pepper until smooth.
3Pour the soup mixture over the chicken and vegetables, stirring gently to coat everything evenly.
4Cover the slow cooker with the lid and cook on low heat for 4 hours, or until the chicken is cooked through and tender, reaching an internal temperature of 165°F.
5About 15 minutes before serving, in a small bowl whisk together the sour cream and flour until no lumps remain.
6Stir this mixture into the slow cooker, then let it cook uncovered on low for an additional 10-15 minutes until the sauce thickens slightly.
7Taste and adjust seasoning with additional salt and pepper if needed.
8Serve the stroganoff over cooked egg noodles or rice, garnished with fresh parsley.
For a lighter version, use low-fat sour cream and reduced-sodium cream of mushroom soup. If you prefer a thicker sauce, increase the flour to 3 tablespoons. This dish can be stored in the refrigerator for up to 3 days.
Watch Video Of How Crockpot Chicken Stroganoff Works
This chicken stroganoff crockpot recipe is always a good idea – whether you’re looking for an easy weeknight dinner or a crowd-pleasing dish for a family gathering. It’s one of those recipes that never fails to impress (and is always devoured by my kids!)
One of my favorite things about this recipe is how well it stores – just reheat those leftovers in the morning and you’ve got yourself an instant lunch or dinner solution. Plus, it’s incredibly versatile – serve it over rice, noodles, or even just enjoy it on its own (it’s that good!)
The best part? This recipe is not only delicious but also relatively healthy compared to many other comfort food options.
❓ Frequently Asked Questions About Crockpot Chicken Stroganoff
Q: Can I use boneless chicken breasts instead of thighs?
A: Yes, you can use boneless chicken breasts if that’s what you have on hand. Just keep in mind that they might cook a bit faster than the thighs, so be sure to check on them after 6 hours or so to avoid overcooking.
Q: What type of noodles should I use?
A: For this recipe, I like to use egg noodles – they have a nice texture and hold up well to the sauce. However, you can also use other types of noodles like rice noodles or even zucchini noodles for a low-carb option.
Q: Can I make this recipe in a pressure cooker?
A: Yes, you can make this recipe in a pressure cooker – simply reduce the cooking time by about half and cook on high pressure for 10-15 minutes. Then let the pressure release naturally before serving.
Q: How do I store leftovers?
A: Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months. Reheat gently over low heat until warmed through.
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