Crockpot Chicken Stroganoff: Easy Recipe
Cozy Weeknight Dinner Slow Cooker.
A creamy, comforting chicken stroganoff made effortlessly in the slow cooker. The perfect hands-off meal for busy days.
I remember making this for the first time on a damp, gray autumn day. The kids came bursting through the door, dropping their backpacks and immediately asking, 'What is that amazing smell?'. It was this. So simple, so warm. The chicken becomes unbelievably tender, and the sauce gets this deep, savory flavor you just can't rush. It’s become our go-to for those days when life feels a little too busy. It’s a quiet reminder to slow down, even when the world won't.
Why This Recipe Feels Like a Hug
- •It's a true 'set it and forget it' meal, which is a gift on busy days.
- •The house smells incredible while it cooks.
- •The chicken becomes so tender, it practically melts.
- •It’s creamy, savory, and deeply comforting.
- •The whole family loves it. No complaints at the dinner table.
- •Cleanup is so easy with just one pot.
Wow, this was a lifesaver. I threw everything in the crockpot before work, and dinner was practically done when I got home. My family devoured it! The sauce is so rich and creamy, and the chicken just falls apart. This recipe is definitely a keeper in our house.
Essential Ingredient Guide
- Chicken Breasts: Boneless, skinless breasts work beautifully here. Cutting them into uniform 1-inch cubes helps them cook evenly. You could also use chicken thighs for an even more tender result.
- Cremini Mushrooms: Creminis (or 'baby bellas') have a deeper, earthier flavor than white button mushrooms. They add so much savory depth to the sauce. Don't be afraid to leave them in nice, thick slices.
- Full-Fat Sour Cream: Please, use the full-fat kind! It's essential for a rich, creamy sauce that won't curdle or separate. Stir it in at the very end to keep it smooth.
Complete Cooking Process
- Start by placing your cubed chicken at the bottom of the slow cooker.
- Add the layers of vegetables: the sliced mushrooms, chopped onion, and garlic.
- Whisk your sauce base—the soup, broth, and spices—and pour it over everything. That's it! Your work is done for now.
- Set the slow cooker to LOW for 5-6 hours or HIGH for 3-4.
- This is the hands-off part. The heat will gently cook the chicken and meld all those savory flavors together into a beautiful, rich base.
- Just before you're ready to eat, mix the sour cream and flour together. This is the secret to a thick, luscious sauce.
- Stir this creamy mixture into the crockpot along with fresh parsley.
- Let it heat through for about 15 more minutes. The sauce will thicken up perfectly, ready to be ladled over warm noodles.
A Few Common Questions
→Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless chicken thighs would be wonderful. They have a bit more fat, which makes them extra tender and flavorful in the slow cooker.
→My sauce isn't thick enough. What can I do?
The flour and sour cream mixture should do the trick. If you want it even thicker, you can make a small slurry with 1 tablespoon of cornstarch and 2 tablespoons of cold water, then stir that in during the last 15 minutes of cooking.
→Can I make this dairy-free?
It would change the classic flavor, but you could try a dairy-free sour cream alternative. Be sure it's one that holds up well to heat. A dairy-free cream of mushroom soup would also be needed.
→What can I serve with this besides egg noodles?
It's lovely over fluffy white rice, creamy mashed potatoes, or even quinoa. Honestly, anything that can soak up that delicious sauce is a great choice.
Crockpot Chicken Stroganoff: Easy Recipe
Enjoy creamy crockpot chicken stroganoff, perfect for busy weeknights. This easy recipe is a comforting meal the whole family will love!
Timing
Prep Time
15 minutes
Cook Time
4-6 hours
Total Time
4 hours 15 minutes
Recipe Details
Ingredients
For the Slow Cooker
- 012 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 028 oz cremini mushrooms, sliced
- 031 large yellow onion, chopped
- 042 cloves garlic, minced
- 051 can (10.5 oz) condensed cream of mushroom soup
- 061 cup chicken broth
- 071 teaspoon paprika
- 081/2 teaspoon dried thyme
- 09Salt and black pepper to taste
For the Creamy Finish
- 011 cup sour cream, full-fat
- 022 tablespoons all-purpose flour
- 031/4 cup chopped fresh parsley
- 04Cooked egg noodles, for serving
Instructions
Place the cubed chicken in the bottom of a 6-quart slow cooker. Season generously with salt and pepper.
Layer the sliced mushrooms, chopped onion, and minced garlic over the chicken.
In a medium bowl, whisk together the cream of mushroom soup, chicken broth, paprika, and dried thyme until smooth. Pour this mixture evenly over the ingredients in the slow cooker.
Cover and cook on LOW for 5-6 hours or on HIGH for 3-4 hours, until the chicken is tender and cooked through.
About 20 minutes before serving, whisk together the sour cream and flour in a small bowl until no lumps remain. This will thicken the sauce and add that classic creamy tang.
Stir the sour cream mixture and the fresh parsley into the slow cooker. Combine everything gently.
Cover and cook on HIGH for another 15-20 minutes, just until the sauce has thickened and is heated through. Be careful not to let it boil.
Serve the warm chicken stroganoff over a bed of cooked egg noodles. Garnish with a little more fresh parsley if you like.
Notes & Tips
- 1You can use a low-sodium chicken broth and condensed soup to better control the salt level.
- 2Feel free to add other vegetables like peas or carrots during the last hour of cooking.
- 3If you don't have cream of mushroom soup, cream of chicken works just as well.
Tools You'll Need
- •Always stir the sour cream in at the end. Adding it too early can cause it to curdle from the prolonged heat.
- •For extra flavor, you can quickly sear the chicken cubes in a hot skillet before adding them to the crockpot. It's an extra step, but adds a nice depth.
- •Don't lift the lid while it's cooking! Every peek releases heat and adds to the cooking time.
- •Use fresh parsley at the end. It adds a bright, fresh flavor that cuts through the richness of the cream sauce.