This Slow Cooker Chicken and Mushroom Stroganoff is a warm, comforting meal that’s perfect for busy days. Tender chicken and earthy mushrooms swim in a rich, creamy sauce!
I love tossing everything into the slow cooker and letting it do its magic while I relax. Serve it over noodles, and it feels like a big hug on a plate! 🍲
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Ingredients & Substitutions
Chicken: I recommend using boneless chicken breasts for their ease of preparation. You can swap in thighs for a richer flavor, or even use shredded rotisserie chicken to save time.
Mushrooms: Cremini mushrooms give a lovely depth of flavor, but button mushrooms work just fine if they’re more accessible. If someone is not a fan of mushrooms, feel free to leave them out!
Sour Cream: This adds creaminess and tang. If you want a lighter option, Greek yogurt makes a great substitute. Just be careful not to boil the yogurt when mixing it in later.
Worcestershire Sauce: This brings a savory, umami kick to the dish. If you’re looking for tamari or soy sauce alternatives, those can work well too, especially for a gluten-free option.
Dried Thyme: While dried thyme is convenient, fresh thyme can elevate the flavor even more. You can also use herbs like parsley or tarragon for a different twist!
How Can You Ensure the Chicken is Tender and Delicious?
Getting perfectly cooked chicken in a slow cooker means allowing it to cook low and slow. This method keeps the chicken moist and tender, allowing all the flavors to meld beautifully.
- When adding the chicken, try to ensure it’s evenly coated with the sauce ingredients for the best flavor.
- Keep the lid closed as much as possible during cooking to maintain moisture and heat.
- If you’re using chicken thighs instead, they can handle a longer cooking time without drying out.
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How to Make Slow Cooker Chicken and Mushroom Stroganoff
Ingredients You’ll Need:
For the Stroganoff:
- 1.5 lbs chicken breasts, sliced
- 8 oz mushrooms, sliced (cremini or button)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp dried thyme (or 2 tsp fresh thyme)
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 cup sour cream
For Serving:
- 8 oz egg noodles
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious meal will take about 10 minutes to prep, with a cooking time of 6-8 hours on low or 3-4 hours on high in the slow cooker. Plus, you’ll need a few extra minutes to cook the noodles right before serving. It’s a perfect set-it-and-forget-it meal!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating 2 tablespoons of olive oil in a skillet over medium heat. Once it’s warm, add in the diced onion and minced garlic. SautĂ© them for about 3-4 minutes, or until they’re translucent and smelling delightful. This will add so much flavor to your stroganoff!
2. Combine Ingredients in the Slow Cooker:
Next, transfer the sautéed onions and garlic into your slow cooker. Now add the sliced chicken breasts and sliced mushrooms. Pour in the chicken broth, Worcestershire sauce, and Dijon mustard. Sprinkle in the dried thyme, and season everything with salt and pepper. Give it all a gentle stir to ensure it’s nicely mixed.
3. Cook the Stroganoff:
Cover the slow cooker and set it to cook on low for 6-8 hours, or on high for 3-4 hours. The chicken should be tender and cooked all the way through by the end of this cooking time, making it oh-so-easy to shred with a fork if you’d like!
4. Add the Sour Cream:
About 30 minutes before you’re ready to serve, it’s time to stir in 1 cup of sour cream. Mix it well into the sauce, and let it warm through with the lid on. This will make your stroganoff creamy and rich!
5. Cook the Egg Noodles:
While your stroganoff is finishing up, cook the egg noodles according to the package instructions. Usually, this takes about 7-10 minutes. Once cooked, drain them and set aside until you’re ready to serve.
6. Serve and Enjoy!
To serve, place a generous amount of the chicken and mushroom stroganoff over a bed of egg noodles. Don’t forget to sprinkle some chopped fresh parsley on top for a burst of color and freshness. Enjoy your warm, comforting meal!
Can I Use Other Types of Meat in This Recipe?
Absolutely! You can substitute the chicken with beef, pork, or even turkey for a different take on stroganoff. Just keep in mind that cooking times may vary; for example, beef might need a longer cooking time to become tender.
Can I Use Greek Yogurt Instead of Sour Cream?
Yes, Greek yogurt is a great substitute for sour cream! It will add a similar tangy flavor and creamy texture. Just be sure to stir it in at the end like you would with sour cream, and avoid boiling it to prevent curdling.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them slowly on the stovetop or in the microwave, adding a splash of chicken broth or water to keep the sauce creamy.
Can I Make This Recipe Ahead of Time?
Yes, you can prep all the ingredients in advance and store them separately in the fridge for up to a day. Just assemble everything in the slow cooker when you’re ready to cook. Alternatively, you can cook it fully and reheat when needed!
