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Chicken Stroganoff is a beloved comfort food that brings warmth and satisfaction to any dining table. This creamy, savory dish is a delightful twist on the classic beef stroganoff, offering a lighter option without sacrificing flavor. Its rich, velvety sauce paired with tender chicken makes it a family favorite, perfect for weeknight dinners or special gatherings alike.

Creamy Slow Cooker Chicken Stroganoff

Indulge in the creamy goodness of Slow Cooker Chicken Stroganoff, a comforting dish perfect for any occasion! This easy recipe transforms tender chicken, mushrooms, and a rich sauce into a family favorite. Just set it and let the slow cooker work its magic while you go about your day. Serve it over egg noodles and enjoy a warm, satisfying meal that will bring everyone together. #ChickenStroganoff #SlowCookerRecipes #ComfortFood #EasyDinners #FamilyMeals
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Ingredients
  

1.5 lbs boneless, skinless chicken breasts

1 medium onion, diced

3 cloves garlic, minced

8 oz mushrooms, sliced

1 cup low-sodium chicken broth

1 cup sour cream

1 cup cream of mushroom soup

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

1 teaspoon paprika

Salt and pepper to taste

2 tablespoons olive oil

2 tablespoons fresh parsley, chopped (for garnish)

8 oz egg noodles (to serve)

Instructions
 

Prepare the Chicken: In a skillet over medium heat, add olive oil. Season the chicken breasts with salt and pepper, and sear them in the skillet for about 3-4 minutes on each side until browned. Remove from the skillet and place in the slow cooker.

    Sauté Vegetables: In the same skillet, add the diced onion and minced garlic. Sauté for 2-3 minutes until the onions are translucent. Add the sliced mushrooms and cook for an additional 5 minutes until they begin to soften.

      Add to Slow Cooker: Transfer the sautéed onions, garlic, and mushrooms to the slow cooker over the chicken.

        Mix the Sauce: In a bowl, whisk together the chicken broth, sour cream, cream of mushroom soup, Worcestershire sauce, Dijon mustard, paprika, and a pinch of salt and pepper. Pour this mixture over the chicken and vegetables in the slow cooker.

          Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shredded with a fork.

            Cook Egg Noodles: About 20 minutes before serving, cook the egg noodles according to package instructions. Drain and set aside.

              Shred Chicken: Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to combine with the sauce.

                Serve: Serve the creamy stroganoff over a bed of egg noodles, and garnish with fresh chopped parsley for a pop of color and flavor.

                  Prep Time: 15 minutes | Total Time: 6-7 hours (slow cooking) | Servings: 4-6