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Slow cooker chicken stroganoff on a plate.
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Slow Cooker Chicken Stroganoff

This slow cooker chicken stroganoff is an easy, creamy dinner with tender chicken, mushrooms, and a rich sour cream sauce.
Prep Time15 minutes
Cook Time6 hours 10 minutes
Total Time6 hours 25 minutes
Course: Dinner
Cuisine: American
Servings: 6 servings
Calories: 423kcal
Author: Joy Kincaid

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

Tips
  • 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.
How to Store: Store in an airtight container in the refrigerator for 3-4 days. 
To Freeze: Place completely cooled leftovers in a freezer-safe, airtight container, leaving a little room for expansion. Freeze for up to 3 months, then defrost in the refrigerator before reheating. 
To add heat to the dish, pickled jalapenos, crushed red pepper, or hot sauce are all good options. I do recommend adding them in single servings.
Substitutions:
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. 

Nutrition

Serving: 1serving | Calories: 423kcal | Carbohydrates: 8g | Protein: 22g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 157mg | Sodium: 757mg | Potassium: 564mg | Fiber: 1g | Sugar: 4g | Vitamin A: 571IU | Vitamin C: 2mg | Calcium: 106mg | Iron: 1mg
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