Slow Cooker Chicken Stroganoff
Is there a better feeling than gathering around the table with a bowl of creamy, hearty stroganoff? Chicken stroganoff in the slow cooker is a delicious option to transform this classic recipe into one you’ll want to repeat again and again!
I actually made this recipe combination unintentionally during one of those “what can I make with these ingredients” conundrums. The mushrooms in my fridge reminded me of stroganoff and thus, my creamy chicken stroganoff recipe was born!
What’s To Love About This Recipe
- Chicken stroganoff is lighter than traditional beef stroganoff, and the meat is generally less expensive! This is a great option for making a large portion to serve with leftovers.
- Stroganoff in the slow cooker is simple and versatile. Prepare the main sauce with chicken and then serve it over rice, potatoes, or noodles.
- With the slow cooker, this easily cooks all day and is ready when you get home. You can either make it around lunchtime or set it and forget it for up to 8 hours. Just add fresh dairy ingredients and stir at the end!
- A creamy combination of meat and veggies with noodles is usually appealing to even picky eaters. This tasty sauce over egg noodles is hard to beat!
- Although this recipe isn’t calorie-light, it is a healthy option for a home-cooked dinner since it uses whole ingredients with no preservatives or canned soups. The decadence is worth the splurge!
Ingredients Needed
- Boneless skinless chicken – Chicken breast works best for this recipe to prevent extra greasiness, but you can use boneless skinless thighs or another boneless cut of meat.
- Sliced mushrooms – Use an 8-ounce package of sliced mushrooms of your choice.
- Flour – All-purpose flour provides a nice coating for the chicken and mushrooms to create a thickened sauce. If you’d like a gluten-free dish, look for a gluten-free all-purpose flour.
- Seasonings – The seasonings really refine the sauce into that signature stroganoff flavor! Use a combination of Italian seasoning and poultry seasoning, along with salt and pepper.
- Chicken broth – Use regular chicken broth or bone broth as a more nutrient-dense option.
- Sour cream – Save the sour cream for the end when it will be added to the chicken and mushrooms.
- Cream cheese – Cream cheese will also be added at the end, and it will be easy to blend into the sauce if you leave it out to warm to room temperature.
- Heavy cream (optional) – Heavy cream adds a nice extra richness and smooth quality to the sauce. Feel free to use it or leave it out for a thicker sauce.
- Additional salt and pepper – Keep some extra salt and pepper to season to taste after cooking.
How To Make Chicken Stroganoff In The Slow Cooker
- Place chicken and mushrooms in a large zippered baggie.
- Add flour, seasonings, salt, and pepper.
- Close and shake the bag until the chicken and mushrooms are evenly coated with the flour mixture.
- Pour the contents of the baggie into the slow cooker.
- Add the chicken broth.
- Cover and cook on high for 3-4 hours or low for 6-8 hours.
- About 20-30 minutes before dinnertime, shred the chicken with two forks right in the slow cooker.
- Next, add cream cheese, sour cream, and (optional) heavy cream, and give it all a stir.
- Cover and return the heat to low or high if it was on the “keep warm” setting.
- Prepare noodles, rice, or other side to serve with the stroganoff.
- Give the chicken a final stir to combine the cream cheese and sour cream, and serve over rice or noodles as desired.
Pro Tip For More Flavor
If you really want to deepen the flavor in the sauce, you can add some extras!
- Garnish with a sprinkle of freshly chopped herbs such as Italian parsley or thyme.
- To add complexity to the cream sauce, add 1⁄4 cup of your preferred white wine into the slow cooker at the beginning of cooking. Wines such as chardonnay, sauvignon blanc, or those on the drier side tend to work well with the flavor of mushrooms.
Recipe Substitutions and Variations
Try out one or more of these ideas for the best slow cooker chicken stroganoff:
- Seasonings – Chicken and mushrooms pair well with many different seasoning blends, so you have some flexibility here. Try any all-purpose seasonings that work well with poultry. Herb and garlic seasoning would be a great choice!
- Mushrooms – You can use traditional white mushrooms, portobello, or any hearty mushroom will do. Fresh mushrooms will be better than frozen or canned options since they would get mushy during slow-cooking.
What To Serve With Chicken Stroganoff
The traditional way to serve stroganoff is over wide egg noodles (perfect for containing every bit of sauce), but the meat and sauce mixture goes with lots of options!
Chicken stroganoff would also be delicious over Mashed Potatoes – or Instant Pot Mashed Potatoes if you want low-mess dinner prep! You can also choose another favorite noodle shape such as bow-ties or elbow macaroni. Fluffy white rice is another great choice to absorb the creaminess!
As a protein-rich main dish, chicken stroganoff would be delicious paired with any number of veggie sides. Choose something simple like steamed mixed frozen veggies, or a fancier choice like sautéed chard, asparagus spears, or others. Garnish with a sprinkle of fresh parsley!
Storing and Reheating
Store leftover stroganoff in the fridge for up to 3 days and reheat in the microwave or in a saucepan on low heat. Portion out some noodles or rice and you’ll have yummy ready-made meals for lunches or busy evenings!
Slow Cooker Chicken Stroganoff
Equipment
- Slow Cooker
Ingredients
- 1 1/2 pounds boneless skinless chicken
- 8 oz package sliced mushrooms
- 1/4 cup flour
- 1 teaspoon Italian seasoning
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups chicken broth
- 1/2 cup sour cream for later
- 4 oz cream cheese for later
- 1/4 cup (optional) heavy cream for later
- Additional salt and pepper to taste
Instructions
- Place chicken and mushrooms in large zippered baggie
- Add flour, seasonings, salt, and pepper
- Close and shake bag until chicken and mushrooms are evenly coated
- Pour contents of baggie into slow cooker
- Add chicken broth
- Cover and cook on high for 3-4 hours or low for 6-8 hours
- About 20-30 minutes before serving, shred chicken with two forks right in slow cooker
- Next, add cream cheese, sour cream, and (optional) heavy cream, and give it a stir
- Cover and return heat to low or high if it was on the “keep warm” setting
- Prepare noodles, rice, or other sides to serve with stroganoff
- Give chicken a final stir to combine cream cheese and sour cream, and serve over rice or noodles as desired
Notes
- Store leftovers in the fridge for up to 3 days.
- Reheat in the microwave or in a saucepan on low heat. Garnish with fresh parsley.
Sounds perfect to feed company. What should I do if I want to increase this to 10 servings?
Hi Donna! I think you could just double the recipe and use a 5-6 quart slow cooker. Let me know how it turns out for you!!
We made this exactly according to the recipe, and it was absolutely delicious! Even our 14-year-old daughter loved it.
That’s great Kurt!! Thanks for letting me know!
I made this as stated and it was sooooo good and easy! It will become a regular Sunday staple.
Hi Criscelda!! I’m so glad!!! Thanks for letting me know 🙂
This sounds great, and I have all ingredients on hand. Can’t wait to try this. You are so creative!
Thanks!! Let me know how it come out!! Hope you love it 🙂