Why you’ll love this recipe:
If you love beef stroganoff but dislike the high-maintenance vibes, this slow cooker chicken stroganoff is for you! Since it’s made with chicken, there’s no need to pound, slice, or brown the meat. It’s a true dump-and-go meal with all the decadence and comfort of traditional stroganoff.
- A delicious meal with minimal effort! It takes minutes to throw everything together, and the crockpot does all the heavy lifting.
- Chicken thighs are moist and fall-apart tender after a few hours in the slow cooker.
- The entire family loves it, even picky eaters!
Crockpot chicken stroganoff has a solid spot in my weekly dinner rotation. It’s hearty and comforting, with plenty of chicken, beefy mushrooms, and the creamy sauce is pure heaven.
Key Ingredient Notes:
- Chicken stock – Chicken stock makes the base super flavorful! It can be high in sodium, so buy reduced sodium for a healthier option. Beef stock works great too.
- All-purpose flour – Flour thickens the stock while it cooks.
- Onion soup mix – Onion soup mix is a versatile ingredient that boosts the flavor of the sauce. I use it in potatoes, soups, dips, burgers, and more!
- Baby Bella mushrooms – Baby Bellas have a firm texture and rich flavor, but feel free to swap them with white mushrooms too. Cremini and Baby Bella mushrooms are the same thing!
- Chicken thighs – I prefer dark meat since it’s moist and tender, but you can use boneless skinless chicken breasts too!
- Egg noodles – Egg noodles are the classic side. Don’t add them to the slow cooker with the chicken. They will overcook and turn into mush. If you don’t like egg noodles, you can serve this dish with mashed potatoes or white rice.
- Sour cream – For that extra creamy and decadent sauce! Use full-fat sour cream for best results. For an even richer sauce, swap with 4 ounces of room temp. cream cheese.
How to make this chicken stroganoff recipe:
- Whisk the chicken stock, flour, tomato paste, soup mix, salt, pepper, and rosemary in a medium mixing bowl. Set aside.
- Spray the bottom of the slow cooker insert with nonstick cooking spray, then add the chicken thighs in an even layer.
- Pour the chicken stock mixture over the thighs, then add the mushrooms.
- Cook on high for 4 hours or low for 6 hours or until the chicken is cooked through and shreds easily.
- Fifteen minutes before the chicken’s done, cook the egg noodles according to the package’s directions until al dente in texture.
- Transfer the cooked chicken to a bowl and shred with two forks. Set aside.
- Whisk the sour cream into the sauce left in the slow cooker until it’s smooth with no lumps.
- Add the shredded chicken and egg noodles. Stir to combine.
- Serve with some chopped parsley and enjoy!
- Be sure to grease the crockpot so nothing sticks to the bottom of the pot. You can coat it with butter if you don’t have cooking spray.
- Don’t cook the noodles with the chicken. You can’t slow cook egg noodles! They turn to mush.
- Don’t overcook the egg noodles. They’ll continue to cook after you drain them, and you don’t want soft noodles.
- Did you know you can cook noodles up to 48 hours before using them? Boil the egg noodles until al dente, according to the package instructions, then drain them and coat them with olive oil. Dump the noodles into a zip-top bag and refrigerate until ready to use.
- Buy pre-sliced Baby Bella mushrooms!
- Store leftover crockpot chicken stroganoff in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or on the stovetop until hot throughout. Don’t overcook, or the noodles will get too soft.
- I don’t recommend freezing this one because cream sauces tend to separate once thawed.
Chicken stroganoff is just like beef stroganoff, except it’s made with chicken! Chicken, sliced mushrooms, and egg noodles are smothered in a creamy gravy-style sauce. The sauce is typically thickened with sour cream or cream cheese.
Yes! Slow cookers are made to cook raw meat. A slow cooker on low heat reaches a temperature between 170 and 280 degrees. The combination of the hot slow cooker, long cooking time, and steam inside the pot kill any harmful bacteria in the meat.
The best swap for sour cream is cream cheese. Be sure it’s room temperature so it mixes into the sauce effortlessly. Use 4 ounces of room temperature cream cheese instead of 1/2 cup of sour cream.
Slow Cooker Chicken Stroganoff
- slow cooker
- 2 cups chicken stock
- ⅓ cup all-purpose flour
- 2 tablespoons tomato paste
- 1.4 ounces dry onion soup mix
- 1 teaspoon table salt
- 1 teaspoon black pepper
- ½ teaspoon dried rosemary
- 16 ounces baby bella mushrooms sliced
- 6 boneless skinless chicken thighs Note 1
- 12 ounce egg noodles
- ½ cup sour cream Note 2
- fresh parsley chopped for garnish
- In a medium sized mixing bowl, whisk together the chicken stock, flour, tomato paste, soup mix, salt, pepper and rosemary. Set aside.
- Spray the slow cooker insert with non-stick cooking spray and add the chicken thighs in one layer. Pour the chicken stock mixture over the thighs and add in the mushrooms.
- Cook on HIGH for 4 hours or LOW for 6 hours or until the chicken is cooked through and easily shreddable.
- Cook the egg noodles al dente according to the package instructions about 15 minutes before the chicken is done cooking.
- Remove the chicken to a mixing bowl and shred using two forks. Set aside.
- Whisk the sour cream into the sauce in the slow cooker until there are no lumps.
- Stir in the shredded chicken and cooked egg noodles.
- Serve and garnish with fresh chopped parsley, enjoy!
– Store leftover crockpot chicken stroganoff in an airtight container in the refrigerator for up to 3 days.
– Reheat in the microwave or on the stovetop until hot throughout. Don’t overcook or the noodles will get too soft.
– I don’t recommend freezing this recipe because cream sauce tends to separate once thawed.
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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