Slow Cooker Chicken Stroganoff
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.
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Servings 4
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.