Slow Cooker Chicken & Mushroom Stroganoff
There’s just something magical about coming home to the smell of a warm, creamy meal waiting for you in the slow cooker. This Chicken & Mushroom Stroganoff is the definition of comfort food, made easy. With tender chicken, earthy mushrooms, and a luscious, tangy sour cream sauce, it’s hearty enough for chilly nights but simple enough for weeknights.
Servings 6
Calories 320kcal
Cost $12–$15
Ingredients
- 2 lbs boneless skinless chicken thighs (or breasts)
- 1 tablespoon olive oil
- 1 medium yellow onion thinly sliced
- 3 cloves garlic minced
- 8 oz baby bella or white mushrooms sliced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 cup chicken broth low sodium preferred
- ¾ cup sour cream full-fat works best for creaminess
- 2 tablespoons cornstarch for thickening, optional
- Cooked egg noodles mashed potatoes, or rice, for serving
- Fresh parsley chopped, for garnish (optional)
Instructions
- Add the sliced onions, garlic, and mushrooms to the bottom of your slow cooker. This forms a flavorful base that steams and softens beautifully while cooking.
- Place the chicken thighs on top of the veggies. Sprinkle with salt, pepper, paprika, and drizzle with Worcestershire sauce. This layering helps keep the chicken moist while letting it absorb flavor from the bottom up.
- In a small bowl, whisk together the chicken broth and Dijon mustard. Pour this mixture over the chicken. The broth keeps everything juicy while the Dijon adds depth.
- Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the chicken is very tender and can be shredded easily with a fork.
- In a small bowl, mix sour cream with cornstarch (if using). Stir the sour cream mixture into the slow cooker, then turn the heat to high and cook uncovered for 20–30 more minutes. This helps the sauce thicken slightly and turn creamy.
- Serve the stroganoff over egg noodles, mashed potatoes, or rice. Sprinkle with fresh parsley if you like. The sauce will coat everything with that rich, creamy goodness.
Notes
1. Don’t Skip the Dijon
Even if you’re not a mustard fan, Dijon adds a subtle tang that makes the sauce pop. It doesn’t taste “mustardy,” promise! 2. Go for Full-Fat Sour Cream
It gives the creamiest texture and richest flavor. Low-fat versions can curdle or thin out the sauce too much. 3. Add the Sour Cream Last
Stirring it in too early can cause it to separate. Always wait until the end and cook just enough to heat it through. 4. Double for Leftovers
This dish freezes really well. Just skip the noodles when freezing and add those fresh when serving later.
Even if you’re not a mustard fan, Dijon adds a subtle tang that makes the sauce pop. It doesn’t taste “mustardy,” promise! 2. Go for Full-Fat Sour Cream
It gives the creamiest texture and richest flavor. Low-fat versions can curdle or thin out the sauce too much. 3. Add the Sour Cream Last
Stirring it in too early can cause it to separate. Always wait until the end and cook just enough to heat it through. 4. Double for Leftovers
This dish freezes really well. Just skip the noodles when freezing and add those fresh when serving later.