Slow Cooker Chicken Stroganoff
Indulge in the ultimate comfort food with this Slow Cooker Chicken Stroganoff, a creamy and flavorful weeknight dinner that practically cooks itself! Tender shredded chicken is infused with the savory goodness of garlic, onions, mushrooms, and paprika, all nestled in a rich, velvety sauce made from cream of chicken soup and sour cream. The slow cooker transforms simple pantry staples into a deeply satisfying, melt-in-your-mouth dish, while the optional cornstarch slurry ensures the perfect sauce consistency. Serve it generously over a bed of buttery egg noodles and finish with a sprinkle of fresh parsley for an elegant, soul-warming meal that's perfect for cozy nights at home. With minimal prep time and the ease of a slow cooker, this recipe is ideal for families seeking flavorful solutions without the fuss.
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Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 1 medium Onion, finely chopped
- 8 ounces Sliced white mushrooms
- 2 cans (10.5 ounces each) Cream of chicken soup
- 1 cup Chicken broth
- 1 teaspoon Paprika
- 1 cup Sour cream
- 2 tablespoons Cornstarch
- 2 tablespoons Cold water
- 12 ounces Egg noodles
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Season the chicken breasts with salt, black pepper, and garlic powder on both sides.
Place the chicken breasts in the bottom of your slow cooker.
Add the chopped onion and sliced mushrooms over the chicken.
In a medium mixing bowl, whisk together the cream of chicken soup, chicken broth, and paprika. Pour this mixture over the chicken and vegetables in the slow cooker.
Cover the slow cooker and cook on low for 5 hours, or on high for 3 hours, until the chicken is tender and cooked through.
About 30 minutes before the cooking time is up, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
Stir in the sour cream. If the sauce is too thin, create a slurry by mixing the cornstarch and cold water in a small bowl. Stir the slurry into the slow cooker and allow it to thicken for the remaining cooking time.
Meanwhile, cook the egg noodles according to the package instructions. Drain and set aside.
Stop the slow cooker once the sauce has thickened to your desired consistency. Taste and adjust seasoning with additional salt or pepper if needed.
Serve the chicken stroganoff over the egg noodles. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.8 g | 23% | |
| Saturated Fat | 8.3 g | 41% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 909 mg | 40% | |
| Total Carbohydrate | 53.0 g | 19% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 7.9 g | ||
| Protein | 48.5 g | 97% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 169 mg | 13% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 668 mg | 14% | |
*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.
