Slow cooker chicken stroganoff is one of the most-saved fall dinners on Pinterest, and it is easy to see why. Tender chicken and earthy mushrooms simmer all day in a savory broth, then finish with sour cream for a velvety sauce that begs to be spooned over buttery egg noodles.
This creamy chicken and mushroom stroganoff is the definition of hands-off comfort food. Dump everything into the crockpot in the morning, stir in the sour cream at the end, and dinner is on the table with almost no effort. It is cozy, budget-friendly, and a guaranteed family favorite.
Recipe at a Glance
Prep Time: 15 minutes
Cook Time: 6 hours (low) or 3 to 4 hours (high)
Total Time: 6 hours 15 minutes
Servings: 6 servings
Category: Dinner, Main Course
Why You’ll Love This Creamy Crockpot Chicken Stroganoff
- Truly hands-off cooking with only 15 minutes of prep
- Fork-tender chicken in a rich, savory mushroom sauce
- Ready to serve over noodles, rice, or mashed potatoes
- Budget-friendly and easy to stretch for a crowd
- Leftovers reheat beautifully for lunch the next day
Ingredients You’ll Need for Slow Cooker Chicken Stroganoff
- 2 pounds boneless, skinless chicken breasts or thighs
- 16 oz cremini mushrooms, sliced
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 1/2 cups low-sodium chicken broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 3 tablespoons cornstarch mixed with 3 tablespoons cold water
- 1 cup full-fat sour cream, at room temperature
- 12 oz egg noodles, cooked, for serving
- Chopped fresh parsley, for garnish
How to Make Chicken Stroganoff in the Slow Cooker
- Add the sliced mushrooms, diced onion, and garlic to the bottom of a 6-quart slow cooker.
- Season the chicken with salt, pepper, thyme, and paprika, then nestle it on top of the vegetables.
- Whisk together the chicken broth, Worcestershire sauce, and Dijon mustard, and pour over the chicken.
- Cover and cook on low for 6 hours or on high for 3 to 4 hours, until the chicken is tender and shreds easily.
- Remove the chicken to a cutting board and shred it with two forks.
- Stir the cornstarch slurry into the liquid in the slow cooker, cover, and cook on high for 10 to 15 minutes until thickened.
- Turn off the heat and stir in the sour cream until smooth, then return the shredded chicken to the pot.
- Serve hot over egg noodles, garnished with parsley.
Tips for the Creamiest Chicken Stroganoff
- Stir in the sour cream off the heat and bring it to room temperature first to prevent curdling.
- Use full-fat sour cream, since low-fat versions are more likely to separate.
- Do not skip the cornstarch slurry, which turns the cooking liquid into a silky sauce.
- Slice the mushrooms thick so they do not disappear after hours in the slow cooker.
Variations to Try
- Use beef stew meat instead of chicken for a classic beef stroganoff
- Swap sour cream for cream cheese for an extra-rich sauce
- Add a splash of dry white wine to the broth for deeper flavor
- Serve over mashed potatoes or rice instead of noodles
How to Store It
Store leftover stroganoff in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat with a splash of broth to loosen the sauce.
For freezing, leave out the sour cream and freeze the chicken and mushroom base for up to 3 months, then stir in fresh sour cream when reheating.
Frequently Asked Questions
How do you keep stroganoff sauce from curdling?
Add the sour cream at the very end with the heat turned off, and make sure it is at room temperature. Avoid letting the sauce boil after the sour cream goes in.
Can I use chicken thighs instead of chicken breasts in the slow cooker?
Yes, thighs work great and stay juicier. Cook times are the same, and they are very forgiving if left a little longer.
Can I make slow cooker stroganoff without sour cream?
Plain full-fat Greek yogurt or cream cheese both work as substitutes, though the flavor will be slightly tangier or richer.
What do you serve with chicken stroganoff?
Buttered egg noodles are classic, but rice, mashed potatoes, or crusty bread are all great for soaking up the sauce.
Slow Cooker Chicken and Mushroom Stroganoff
Ingredients
Equipment
Method
- Add the mushrooms, onion, and garlic to the slow cooker.
- Season the chicken and place it on top.
- Whisk the broth, Worcestershire, and Dijon together and pour over the chicken.
- Cook on low 6 hours or on high 3-4 hours until tender.
- Shred the chicken and return it to the pot.
- Stir in the cornstarch slurry and cook on high 10-15 minutes until thickened.
- Turn off the heat and stir in the sour cream.
- Tip: Room-temperature sour cream added off the heat will not curdle.
- Serve over egg noodles with parsley.
Notes
Full-fat sour cream gives the smoothest, most stable sauce.