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!

Course Main Course

Cuisine American

Prep Time 15

Cook Time 4 30

Total Time 4 45

Servings people

Calories 473kcal

Author Jennifer Draper

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

Get Recipe Ingredients

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.

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