Slow Cooker Chicken Stroganoff

If you love beef stroganoff but find it’s time consuming to make, this slow cooker chicken stroganoff is the ultimate solution! Since it’s made with chicken, there’s no need to pound, slice, or brown the meat. It’s truly a hassle-free meal where you can dump all the ingredients into the crockpot and just a few hours later you’ll have a dish with all the decadence and comfort of traditional stroganoff.

My husband grew up loving classic beef stroganoff, it’s so delicious, but very time consuming. After trying out this simple crockpot version using chicken, it’s now one of his favorite recipes and simple enough that he can prepare it too! It’s one of our go-to weekend dinners when it’s cold outside and we’re craving comfort food. Be sure to also try our crockpot salsa chicken or slow cooker lasagna.

a plate of chicken stroganoff with egg noodles.

Why you’ll love this recipe

A comforting meal with minimal effort! Simply add all of the chicken stroganoff ingredients to the slow cooker and let it do the work for you.
Make ahead dinner that’s even better the next day. You may want to make a double batch of this crockpot chicken stroganoff, it’s one of our favorite leftovers to have for lunch or dinner the following day.
Family favorite meal that everyone will love. We promise we’ve served this to a lot of picky eaters, and every time they ask for a second serving.

Tips for Busy Cooks

We like to make this slow cooker chicken stroganoff with chicken thighs since they are so moist and juicy. But if you aren’t a fan, boneless, skinless chicken breast works well too.

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. We 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 – We 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.

Ingredient for slow cooker chicken stroganoff.

How to make slow cooker chicken stroganoff

Whisk the chicken stock, flour, tomato paste, soup mix, salt, pepper, and rosemary in a medium mixing bowl. Set aside.

a bowl of chicken stock, flour, spices, soup mix, and tomato paste.

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.

chicken thighs, stock, and mushrooms in a crockpot.

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.

a bowl of cooked chicken and shredded chicken.

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!

crockpot with chicken stock, sour cream, shredded chicken, and egg noodles.

Expert Tips:

Grease the crockpot before preparing the chicken stroganoff. This will guarantee that nothing sticks to the bottom of the pot as it simmers away for hours. You can use cooking spray or we also recommend softened butter.
Cook the egg noodles to serve separately than the chicken. If you add them to the slow cooker they will overcook and dissolve to become very mushy in texture.
Add the sour cream at the end of cooking right before serving. If you add it too soon to the recipe, then you could risk it curdling in the warm broth.
You’ll know when the chicken is done when it shreds easily using two forks. This should easily happen after 4 hours on high or 6 hours on low.
Swap the chicken thighs for breasts if you desire. You can use any cut of boneless, skinless chicken that you like.

chicken stroganoff with egg noodles in a crockpot.

Storage

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. If your sauce is thick after reheating, add a splash of water or stock and stir to combine.

We don’t recommend freezing this crockpot chicken recipe, because cream sauces tend to separate after thawing in the fridge overnight.

FAQs

What is chicken stroganoff made of?

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.

Is it okay to put raw chicken in a slow cooker?

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.

What is the best substitute for sour cream in stroganoff?

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.