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This Slow Cooker Chicken Stroganoff is an easy dinner for days when you want something warm and filling without spending much time in the kitchen.
Chicken thighs, mushrooms, onion, and a few simple seasonings cook together until the chicken is tender, and sour cream added at the end makes the sauce rich and creamy.
I especially like slow cooker recipes for busy days because most of the work is done early, and dinner is waiting when you need it. This chicken stroganoff is delicious over egg noodles, but mashed potatoes or rice work just as well.
If you enjoy easy, hands-off dinners like this one, you may also want to try this Slow Cooker Chicken Stew, Slow Cooker Ham and Beans, Crock Pot White Chicken Chili, and Crock Pot Chicken Taco Chili.
Why You’ll Love This Recipe
- Easy to prepare: It only takes about 15 minutes to get everything into the slow cooker.
- Creamy and comforting: Tender chicken, mushrooms, and sour cream make a hearty sauce that’s perfect over noodles or potatoes. It’s the perfect comfort food.
- Great for busy days: Put everything in the slow cooker in the morning and finish the sauce just before serving.
Equipment
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the end of this post.
- Chicken thighs – Boneless, skinless chicken thighs stay tender and juicy during the long cooking time.
- Baby bella mushrooms – Add plenty of savory flavor and are a classic addition to stroganoff.
- Chicken broth – Provides the liquid for cooking the chicken and forms the base of the sauce. I use my Instant Pot Bone Broth.
- Sour cream – Stirred in at the end to give the stroganoff its creamy texture and slightly tangy flavor.
- Worcestershire sauce and seasonings – Garlic, onion, Worcestershire sauce, salt, and pepper add plenty of flavor without requiring a long list of ingredients.
How to Make Slow Cooker Chicken Stroganoff
Here are the step-by-step instructions for making this Slow Cooker Chicken Stroganoff:
Step 1. Place chicken thighs in the slow cooker. Season both sides with garlic powder, onion powder, pepper, and salt.
Step 2. Add chicken broth, sliced baby bella mushrooms, diced onion, Worcestershire sauce, and minced garlic.
Step 3. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the chicken is tender and has reached an internal temperature of at least 165°F.
Step 4. Stir in sour cream. Using two forks, break the chicken into bite-sized pieces and stir it into the sauce.
Cover and cook for another 10 to 15 minutes, or until the sauce and chicken are warmed through. Serve warm over egg noodles, mashed potatoes, or rice.
Tips for Making Chicken Stroganoff
- For the creamiest sauce, use full-fat sour cream. Lower-fat sour cream will work, but the finished sauce may not be quite as rich.
- Add the sour cream near the end rather than at the beginning of the cooking time. This helps keep the sauce smooth and creamy.
- If you prefer a thicker sauce, you can add a cornstarch slurry toward the end of cooking. Mix 1 tablespoon cornstarch with 2 tablespoons water, then stir it into the slow cooker 15 to 30 minutes before the stroganoff is finished.
- Chicken thighs work especially well because they remain tender during slow cooking, but boneless, skinless chicken breasts can also be used.
What to Serve With Slow Cooker Chicken Stroganoff
Egg noodles are a classic choice and make an easy base for the creamy chicken and mushroom sauce. Mashed potatoes and rice are also good options.
For a vegetable, try roasted carrots, sautéed green beans, or steamed broccoli. A slice of toasted sourdough bread or cornbread muffins on the side is also good for soaking up any extra sauce.
Storage
- Store leftover slow cooker stroganoff in an airtight container in the refrigerator for 3 to 4 days.
- To reheat, microwave individual portions for 30 to 60 seconds at a time, stirring between intervals, until thoroughly heated.
- You can also freeze completely cooled leftovers in a freezer-safe airtight container for up to 3 months. Leave a little room in the container for expansion. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Chicken thighs – Boneless, skinless chicken breast is another option.
Chicken broth – Chicken stock or chicken bullion and water are alternative options.
Baby bella mushrooms – white button or shiitake mushrooms are also options.
Small onion – A yellow or white onion would work best, but shallots are also an option.
Sour cream – The full-fat original works best, but the low-fat light version can also be used.
If you would like the sauce to be thicker, you can make a cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of water, then add it to the slow cooker 15-30 minutes before the cooking is done.
If you prefer to cut the chicken into small cubes rather than shredding it, you can. Note that this will affect the cooking time, as smaller pieces cook more quickly, so be sure to check on it at the halfway point.
Yes, it is safe to add raw chicken to the slow cooker, as long as you cook it until it reaches an internal temperature of 165°F.
To add heat to the dish, pickled jalapenos, crushed red pepper, cayenne pepper, or hot sauce are all good options. I do recommend adding them in single servings.
More Easy Dinner Ideas
If you make this slow cooker chicken stroganoff recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!
Slow Cooker Chicken Stroganoff
Equipment
Ingredients
- 6 to 8 chicken thighs, boneless & skinless
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon pepper
- 1 teaspoon salt
- 1 1/2 cups chicken broth
- 8 oz baby bella mushrooms, sliced
- 1 small onion, diced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon minced garlic
- 2 cups sour cream
Instructions
- Add chicken thighs to crockpot, then season both sides with garlic powder, onion powder, pepper, and salt. Stir in the chicken broth, mushrooms, onions, Worcestershire sauce, and minced garlic.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Stir in the sour cream, then use two forks to break the chicken into bite-sized pieces. Cover and cook for 10 to 15 minutes, until warmed through.
- Serve over egg noodles, mashed potatoes, or rice and enjoy.
Notes
- For the creamiest sauce, use full-fat sour cream. Lower-fat sour cream will work, but the finished sauce may not be quite as rich.
- Add the sour cream near the end rather than at the beginning of the cooking time. This helps keep the sauce smooth and creamy.
- If you prefer a thicker sauce, you can add a cornstarch slurry toward the end of cooking. Mix 1 tablespoon cornstarch with 2 tablespoons water, then stir it into the slow cooker 15 to 30 minutes before the stroganoff is finished.
- Chicken thighs work especially well because they remain tender during slow cooking, but boneless, skinless chicken breasts can also be used.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
