Go Back
Creamy slow cooker chicken and mushroom stroganoff served over egg noodles with parsley

Slow Cooker Chicken and Mushroom Stroganoff

Tender slow-cooked chicken and mushrooms in a creamy sour cream sauce, served over egg noodles.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Servings: 6 Servings
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless skinless chicken breasts
  • 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
  • 3 tablespoons cold water
  • 1 cup full-fat sour cream
  • 12 oz egg noodles cooked
  • Chopped parsley for garnish

Equipment

  • 6-quart slow cooker
  • Two forks (for shredding)
  • Large pot (for cooking the noodles)

Method
 

  1. Add the mushrooms, onion, and garlic to the slow cooker.
  2. Season the chicken and place it on top.
  3. Whisk the broth, Worcestershire, and Dijon together and pour over the chicken.
  4. Cook on low 6 hours or on high 3-4 hours until tender.
  5. Shred the chicken and return it to the pot.
  6. Stir in the cornstarch slurry and cook on high 10-15 minutes until thickened.
  7. Turn off the heat and stir in the sour cream.
  8. Tip: Room-temperature sour cream added off the heat will not curdle.
  9. Serve over egg noodles with parsley.

Notes

Freeze the base without sour cream and add it fresh when reheating.
Full-fat sour cream gives the smoothest, most stable sauce.