Slow Cooker Chicken Stroganoff
A creamy, comforting chicken stroganoff made effortlessly in a slow cooker, perfect for busy weeknights or special Sundays.
Ingredients
Main Ingredients
- 2 pounds chicken thighs or breasts Thighs stay juicy; breasts are leaner.
- 8 ounces cremini or white mushrooms, sliced Essential for the recipe.
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups chicken broth Use low sodium if desired.
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt Adjust to taste.
- 1/2 teaspoon black pepper Adjust to taste.
- 1 teaspoon paprika Smoked paprika is great if available.
- 8 ounces cream cheese or sour cream Stir in at the end for creaminess.
- 1 tablespoon cornstarch Optional, for thickening.
Instructions
Preparation
- Add the chicken to the slow cooker and season with salt, pepper, and paprika.
- Toss in the onions, garlic, and mushrooms.
- Pour in the chicken broth and a splash of Worcestershire sauce.
Cooking
- Cook on low for about 6 to 7 hours or on high for about 3 to 4 hours, until the chicken is very tender.
- Shred or slice the chicken right in the slow cooker to soak up the sauce.
- Stir in cream cheese or sour cream when the heat is lower to keep it smooth.
- If you prefer the sauce thicker, whisk cornstarch with a little cold water and stir it in. Let it cook for another 10 to 15 minutes.
Notes
Store in a sealed container for up to 3 to 4 days. Keep noodles separate if possible. For freezing, freeze before adding dairy.