Slow Cooker Chicken Stroganoff Recipe
This slow cooker chicken stroganoff is the perfect comfort food. Tender chicken thighs and savory mushrooms are combined with a creamy sauce and tender noodles for a delicious easy dinner the whole family love.
This chicken stroganoff is easy to make and perfect to have ready in the slow cooker for busy weeknights. This family favorite is full of flavor and it is nice and hearty with noodles, chicken and a delicious creamy mushroom sauce.
I love to start this easy meal in the morning and let it cook all day so that it is ready at dinner time. We love this crockpot chicken stroganoff recipe because unlike some beef stroganoff recipes the stroganoff sauce isn’t made with cream of mushroom soup or cream of chicken soup. Instead it is made with cream cheese and sour cream for an ultra creamy sauce that is amazing and delicious. (We love this sauce on beef stroganoff too!)
- Other Slow Cooker Recipes You’ll Love
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- Crock Pot Chicken Bacon Ranch Pasta– Crock Pot Chicken Bacon Ranch Pasta This crock pot chicken bacon ranch pasta recipe is the perfect easy dinner. Delicious tender pasta, juicy chicken and bacon in a delicious creamy ranch sauce. This will quickly become a new family favorite!
- Crock Pot Cajun Chicken Alfredo– Crock Pot Cajun Chicken Alfredo Slow Cooker cajun chicken alfredo is the perfect easy dinner! This creamy delicious crock pot meal is loaded with flavor from the cajun alfredo sauce, tender chicken breast and savory parmesan cheese!
FAQ & Tips for this Easy Chicken Stroganoff
Can I use chicken breasts?
Yes, if you prefer you can make this creamy chicken stroganoff with boneless skinless chicken breasts instead of thighs. Just be aware that chicken breasts have less fat than thighs so the end result may be drier.
How to store Crock Pot Chicken Stroganoff-
This slow-cooker chicken stroganoff recipe can be stored in an airtight container in the refrigerator. To reheat- microwave or heat in a saucepan over low heat.
What to serve with Slow Cooker Chicken Stroganoff-
This easy recipe can be served with a variety of side dishes. We love to serve it with a simple vegetable side dish like broccoli or green beans, it is also great with a tasty bread side like these air fryer garlic knots or your favorite rolls.
Ingredients for this Slow Cooker Chicken Stroganoff
2 Cups Chicken Broth or Chicken Stock
1 1/2 Pounds- Boneless, Skinless Chicken Thighs
1 Tbsp Ketchup
1- 1 oz. Envelope Dry Onion Soup Mix
8 oz- Fresh Mushrooms – sliced or whole
12 oz Egg Noodles
4 oz Cream Cheese – softened
1 Cup Sour Cream
Chopped Fresh Parsley
Salt and Pepper to taste
Here’s how to make this Slow Cooker Chicken Stroganoff Recipe
Trim the chicken thighs and season with salt and pepper.
Place the chicken thighs, ketchup and onion soup mix in the slow cooker. Add the mushrooms and then pour in the chicken broth. Stir to combine all the ingredients.
Cover and cook for 4 hours on high or 6 hours on low.
Once the chicken is cooked use two forks to shred the chicken into bite size pieces.
Place the softened cream cheese and sour cream in a medium size bowl and stir to combine.
Add the sour cream mixture to the cooked chicken and mushrooms and stir until well mixed.
Place the lid on the slow cooker while you cook the noodles.
Cook the egg noodles according to package directions until al dente. Drain thoroughly.
Add the noodles into the slow cooker and stir until the noodles and chicken are well mixed.
Serve garnished with chopped fresh parsley.
Slow Cooker Chicken Stroganoff
Equipment
- 1 Slow Cooker
Ingredients
- 2 Cups Chicken Broth or Chicken Stock
- 1 1/2 lbs Boneless Skinless Chicken Thighs
- 1 Tbsp Ketchup
- 1- 1 oz. Envelope Dry Onion Soup Mix
- 8 oz Fresh Mushrooms – sliced or whole
- 12 oz Egg Noodles
- 4 oz Cream Cheese – softened
- 1 Cup Sour Cream
- Chopped Fresh Parsley
- Salt and Pepper to taste
Instructions
- Trim the chicken thighs and season with salt and pepper.
- Place the chicken thighs, ketchup and onion soup mix in the slow cooker. Add the mushrooms and then pour in the chicken broth. Stir to combine all the ingredients.
- Cover and cook for 4 hours on high or 6 hours on low.
- Once the chicken is cooked use two forks to shred the chicken into bite size pieces.
- Place the softened cream cheese and sour cream in a medium size bowl and stir to combine.
- Add the sour cream mixture to the cooked chicken and mushrooms and stir until well mixed.
- Place the lid on the slow cooker while you cook the noodles.
- Cook the egg noodles according to package directions until al dente. Drain thoroughly.
- Add the noodles into the slow cooker and stir until the noodles and chicken are well mixed.
- Serve garnished with chopped fresh parsley.
