Creamy Crockpot Chicken and Mushroom Stroganoff
This creamy crockpot chicken and mushroom stroganoff is a hearty and comforting meal that's perfect for a weeknight dinner. Tender chicken and earthy mushrooms are slow-cooked in a rich, savory sauce, then finished with a touch of sour cream for a velvety texture.
Equipment
- Slow Cooker
- Whisk
- Large Bowl
- Cutting Board
- Knife
- Measuring Cups
- Measuring Spoons
- Saucepan (for noodles)
Ingredients
Main Ingredients
- 1.5 to 2 pounds Boneless, Skinless Chicken Breasts cut into 1-inch pieces
- 8 ounces Cremini Mushrooms sliced
- 1 medium Yellow Onion chopped
- 2-3 cloves Garlic minced
- 1 10.5 oz can Cream of Mushroom Soup
- 1.5 cups Beef Broth
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon Dijon Mustard
- 1 teaspoon Dried Thyme
- Salt To taste
- Black Pepper To taste
Finishing & Serving
- 1/2 cup Sour Cream full-fat recommended
- Fresh Parsley For garnish, optional
- Egg Noodles For serving
Instructions
Preparation
- Cut chicken into 1-inch cubes, slice mushrooms, chop onion, and mince garlic.
Cooking
- Place chicken, mushrooms, onion, and garlic in the slow cooker.
- Whisk together soup, broth, Worcestershire sauce, Dijon mustard, and thyme, then pour over ingredients in the slow cooker and season with salt and pepper.
- Cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
Finishing & Serving
- Stir in sour cream 15-20 minutes before serving, ensuring it is heated through without boiling.
- Cook egg noodles according to package directions and serve the stroganoff over them, garnished with parsley if desired.
Notes
For best results, use full-fat sour cream to prevent curdling. You can enhance the flavor by browning the chicken before adding it to the slow cooker, though it's not strictly necessary. This dish can also be served over rice or mashed potatoes.