Slow Cooker Chicken Stroganoff
This Slow Cooker Chicken Stroganoff is perfect for busy weeknights when you need a comforting, hearty dinner that doesn’t require much effort.
The creamy sauce and tender chicken make it a hit with the whole family, and the versatility means you can enjoy it with noodles, rice, or potatoes.
This easy slow cooker meal is perfect for busy days. You can toss everything in, let it cook, and come home to the aroma of a dinner that’s already done. The combination of chicken, mushrooms, and a creamy sauce makes this dish a must-try for any weeknight.
Slow Cooker Chicken Stroganoff Recipe Highlights
- Minimal prep, and let it cook while you go about your day
- Creamy, rich sauce made with simple ingredients
- Family-friendly meal that everyone will love
- Swap out noodles for rice or mashed potatoes
- Simple ingredients and easy steps
- Leftovers can be frozen and reheated for easy future meals
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
CHICKEN – I use boneless, skinless, chicken breasts because they cook down perfectly in the slow cooker. They also shred easily. And if you prefer a richer flavor chicken thighs work just as well.
MUSHROOMS – Sliced mushrooms add an earthy flavor to the cream sauce.
ONION – I use yellow onions for their mild flavor, which softens and sweetens during the long cook time.
CREAM – I use heavy cream and sour cream just to make the sauce ultra-creamy. You can substitute Greek yogurt or cream cheese for the sour cream if you prefer.
SEASONING – The garlic, worcestshire sauce and mustard are classic stroganoff seasonings in the sauce. These give the sauce a subtle tang and depth of flavor. Dijon mustard or ground mustard works if you don’t have regular mustard on hand.
EGG NOODLES – I like using egg noodles for their delicate texture, but any pasta or even rice will work as a base for the stroganoff.
BUTTER – Melting butter over the noodles gives them a rich flavor, making them the perfect pairing for the sauce.
How To Make Slow Cooker Chicken Stroganoff
Please check the printable recipe card below for more detailed instructions.
- Add the chicken, mushrooms, and onion to the slow cooker.
- Whisk together the heavy cream, sour cream, mustard, Worcestershire sauce, garlic, salt, and pepper. Pour over the chicken mixture in the slow cooker and stir to combine.
- Cook on low for 7-8 hours or high for 4-5 hours until the chicken reaches 165º Fahrenheit and shreds easily.
- Boil the egg noodles, toss with butter, and serve topped with the chicken stroganoff mixture.
Leftovers and Storage
STORE – Keep leftovers in an airtight container in the fridge for 3-4 days. You can store the noodles separately or mix them into the sauce.
FREEZE – You can freeze the stroganoff without the noodles for up to 3 months. Thaw in the fridge overnight and reheat before serving.
REHEAT – Warm the stroganoff on the stove over low heat, adding a splash of water or broth if needed to thin out the sauce. You can also microwave it, but be sure to stir halfway through for even heating.
MAKE AHEAD – You can prep the sauce mixture and refrigerate it overnight. Add it to the slow cooker with the chicken the next day for a head start.
Serving Suggestions
EGG NOODLES – These buttery noodles are a classic pairing for Stroganoff, soaking up all the rich, creamy sauce. They provide a satisfying base that complements the tender chicken perfectly.
SPAETZLE – This traditional German pasta is an excellent alternative to egg noodles complementing the creamy stroganoff sauce beautifully. It’s a hearty option that pairs well with the tender chicken and rich sauce.
RICE – Fluffy white or brown rice works just as well if you prefer a grain base, giving a different texture while still balancing the creamy stroganoff sauce.
MASHED POTATOES – The creamy sauce is perfect over mashed potatoes for an extra-comforting meal. The smooth potatoes pair beautifully with the shredded chicken and savory sauce.
ROASTED VEGETABLES – For a lighter option, serve the stroganoff with roasted carrots or green beans. The vegetables’ natural sweetness contrasts nicely with the savory, creamy sauce, adding balance to the dish.
Recipe Success Tips
SHRED THE CHICKEN – Be sure to shred the chicken after cooking for the best texture. A fork works perfectly for this.
THICKEN THE SAUCE – If your sauce is too thin, add a cornstarch slurry and cook uncovered for 15-30 minutes to thicken.
DON’T OVERCOOK – Check the chicken’s internal temperature after 7 hours on low to avoid drying it out. It should be at least 165º Fahrenheit.
Commonly Asked Questions
Do you have to serve Chicken Stroganoff over egg noodles?
No! This recipe is very versatile. You can serve the stroganoff over rice, mashed potatoes, or a bed of roasted vegetables.
What is Chicken Stroganoff sauce made of?
This chicken stroganoff sauce is made with onions, heavy cream, sour cream, mustard, Worcestershire sauce, garlic, salt, and pepper.
What is a substitute for sour cream in Stroganoff?
A good substitute for sour cream in this recipe would be Greek yogurt. You could also just use extra heavy cream or add in about 4 ounces of cream cheese.
More Easy and Delicious Chicken Recipes
Slow Cooker Chicken Stroganoff
Ingredients
- 2 pounds chicken breasts boneless skinless
- 8 ounces mushrooms sliced
- 1 medium yellow onion diced
- 1 cup heavy cream
- 1 cup sour cream
- 1 tablespoon mustard
- 1 tablespoon Worcestershire sauce
- 3 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 10 ounces egg noodles
- 2 tablespoons butter unsalted
Optional – for garnish
Instructions
- Place the chicken breasts, mushrooms, and onions in the slow cooker.
- Combine the heavy cream, sour cream, mustard, Worcestershire sauce, garlic, salt, and pepper in a large bowl.
- Pour the cream mixture over the chicken, mushrooms, and onion in the slow cooker. Gently stir everything together.
- Cover the slow cooker and cook on low for 7-8 hours or high for 4-5 hours.
- Remove the cooked chicken from the slow cooker and shred it. When the chicken is removed, whisk the sauce in the slow cooker so that it is smooth and creamy. Return the shredded chicken to the slow cooker, mixing it in with the sauce.
- Just before serving the stroganoff, boil the egg noodles according to the package directions. Drain the cooked noodles, melt the butter, and toss the noodles with the butter until coated.
- To serve, plate the noodles and then spoon the chicken, mushrooms, and sauce over the top. Garnish with fresh parsley if desired.
Equipment
Notes
Slow Cooker Times
ON LOW: 6-8 hoursON HIGH: 4-5 hours
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.