Slow Cooker Chicken Stroganoff
This Slow Cooker Chicken Stroganoff is a creamy, comforting one-pot meal that practically makes itself—perfect for a busy weeknight family dinner or a leisurely Sunday supper.
Ingredients
- 2 pounds boneless, skinless chicken thighs trimmed and halved (chicken breasts work too)
- 1 medium yellow onion thinly sliced
- 8 ounces cremini or white button mushrooms sliced (wild mushrooms can be added for an earthy note)
- 3 cloves garlic minced
- 1 cup low-sodium chicken broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika can add extra for a smoky twist
- 1 teaspoon dried thyme or a few sprigs of fresh
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon black pepper
- 3/4 cup sour cream or plain whole-milk Greek yogurt for a lighter creamy sauce
- 2 tablespoons all-purpose flour (or gluten-free blend)
- 2 tablespoons chopped fresh parsley for garnish
- egg noodles, rice, or mashed potatoes for serving
Instructions
- Layer sliced onions and mushrooms at the bottom of the slow cooker, then add the chicken on top. Spread the veggies evenly.
- Whisk together chicken broth, Worcestershire sauce, garlic, smoked paprika, thyme, salt, and pepper in a bowl. Pour over the chicken in the slow cooker.
- Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours until the chicken is tender and mushrooms are soft.
- Remove chicken and shred it into bite-sized pieces.
- Whisk flour into sour cream or yogurt until smooth, then stir into the slow cooker. Add the shredded chicken back in and cook on HIGH for another 15–20 minutes.
- Taste and adjust salt and pepper as needed. Sprinkle with parsley before serving over your choice of sides.
Notes
For a healthier twist, use Greek yogurt or light sour cream instead of full-fat dairy. Leftovers can be stored in the fridge for up to 3 days, or frozen for up to 2 months.
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