Chicken Stroganoff Crock Pot
Transform dinnertime with this creamy, comforting Chicken Stroganoff Crock Pot recipe, a slow-cooked masterpiece that’s easy to prepare and bursting with flavor. Tender, shredded chicken breasts are simmered in a rich, savory sauce made from cream of mushroom soup, chicken broth, sour cream, Dijon mustard, and aromatic spices like paprika and garlic. The final touch? Hearty egg noodles are folded into the sauce for a complete, soul-warming meal. With just 15 minutes of prep time and the convenience of a crock pot, this recipe is perfect for busy weeknights or cozy family dinners. Garnish with fresh parsley for an elegant finish, and enjoy a dish that’s both simple and satisfying.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 10.5 ounces Cream of mushroom soup
- 1 cup Chicken broth
- 1 cup Sour cream
- 1 tablespoon Dijon mustard
- 3 cloves Minced garlic
- 1 medium Onion, finely chopped
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 12 ounces Egg noodles
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley, chopped (optional garnish)
Instructions
Begin by preparing the crock pot. Lightly grease the inside with a bit of olive oil or cooking spray to prevent sticking.
Place the chicken breasts at the bottom of the crock pot in a single layer.
In a medium mixing bowl, combine the cream of mushroom soup, chicken broth, sour cream, Dijon mustard, minced garlic, chopped onion, paprika, salt, and black pepper. Mix until smooth and well combined.
Pour the sauce mixture over the chicken breasts in the crock pot, ensuring the chicken is completely coated.
Cover the crock pot with the lid and cook on LOW for 4-5 hours or until the chicken is tender and cooked through (reaching an internal temperature of 165°F).
About 20 minutes before the chicken is done, bring a large pot of salted water to a boil and cook the egg noodles according to the package instructions. Drain and set aside.
Once the chicken is cooked, remove it from the crock pot and shred it into bite-sized pieces using two forks.
Return the shredded chicken to the crock pot and stir to combine with the sauce.
Add the cooked egg noodles directly into the crock pot and gently toss everything together until the noodles are fully coated in the sauce.
Serve the Chicken Stroganoff hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
1941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.1 g | 121% | |
| Saturated Fat | 41.1 g | 206% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 521 mg | 174% | |
| Sodium | 4959 mg | 216% | |
| Total Carbohydrate | 134.2 g | 49% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 30.0 g | ||
| Protein | 142.9 g | 286% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 650 mg | 50% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1816 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
