Slow Cooker Chicken Stroganoff

This cozy slow cooker chicken stroganoff is my favorite answer to a chill day when all I want is comfort in a bowl and minimal fuss in the kitchen It comes together with simple ingredients and gets creamy and rich without stovetop babysitting Letting the slow cooker do its thing means you come home to savory tender chicken and a sauce that tastes like you spent hours on it

What Makes It Special

• Uses everyday fridge and pantry staples
• Just set and forget the slow cooker
• Creamy sauce without canned soup
• Perfect for busy nights and family meals

The first time I tried this

The first time I tried this was on a rainy workday when I had zero energy and an even emptier fridge I tossed everything in before heading out and was almost startled by the incredible smell that greeted me hours later Every bite is pure comfort and now it is on steady repeat especially for family get-togethers

What You’ll Need

• Boneless skinless chicken: Choose fresh or frozen and look for pieces that are not too thick for even cooking
• Sliced mushrooms: I love using cremini for earthiness but any common mushroom will work
• Flour: Helps thicken the sauce and gives everything a bit of body
• Italian seasoning: Adds herbal warmth Use a blend with plenty of oregano and basil for best flavor
• Poultry seasoning: This boosts the savory note Be sure your blend is not too heavy on the sage
• Salt: Brings the flavors together Taste and add more if needed after cooking
• Pepper: For a little kick Use freshly ground black pepper for best taste
• Chicken broth: A good quality broth adds richness Pick a lower sodium broth so you can control the salt
• Sour cream: Stirs in at the end for classic stroganoff tang Choose full fat for creaminess
• Cream cheese: Makes the sauce silky and thick Look for block style cream cheese
• Heavy cream: Optional but creates the ultimate rich finish Use real cream not a substitute
• Extra salt and pepper: Taste and adjust once the sauce comes together

Let’s Cook This Together

Prep the Chicken and Mushrooms:

Combine chicken and sliced mushrooms in a large ziptop bag This gets every piece nicely seasoned and more flavorful

Add the Dry Ingredients:

Add flour Italian seasoning poultry seasoning salt and pepper to the bag Close and shake until everything is evenly coated The flour will stick to the chicken and mushrooms which means a thicker sauce later

Transfer to Slow Cooker:

Pour the entire contents of your bag into the slow cooker Get every last bit of flour and seasoning

Add Broth and Start Cooking:

Pour chicken broth on top making sure not to wash away all that coating Cover and set your slow cooker to high for about 3 to 4 hours or low for 6 to 8 hours

Shred the Chicken:

When the chicken is fork tender usually about 20 to 30 minutes before serving use two forks to shred the chicken right in the pot This helps that sauce get into every bite

Add Creamy Ingredients:

Stir in cream cheese sour cream and if you like heavy cream Make sure the cream cheese is at room temperature so it melts in evenly

Finish and Warm:

Return the lid to allow everything to meld together You can turn the slow cooker heat to low or keep warm for this final part

Serve:

While your stroganoff finishes prepare noodles rice or even mashed potatoes Spoon the creamy chicken mixture over your chosen base and enjoy

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Good to Know

• High in protein
• Sauce thickens as it cools
• Stroganoff leftovers reheat beautifully

One thing I always look forward to

One thing I always look forward to is the mushrooms soaking up all the savory goodness making them almost as tasty as the chicken When we have family over everyone scrambles for the extra sauce to spoon on their noodles Sometimes we even have to make a double batch just for the leftovers

Keeping It Fresh

Store any leftovers in a well sealed container in the fridge for up to three days The sauce may thicken overnight but a splash of broth brings it right back to creamy perfection It also freezes well just cool completely before packing into freezer bags or containers

Easy Ingredient Swaps

No cream cheese Swap in plain Greek yogurt for a bit of tang and a lighter finish You can use light sour cream if needed If you are out of mushrooms try chopped zucchini or a can of drained artichoke hearts for a different twist

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How to Serve It Right

Ladle the stroganoff over warm egg noodles or fluffy white rice Classic wide egg noodles are my top pick but buttery mashed potatoes are dreamy too For a little color sprinkle with chopped parsley before serving

Behind the Dish

Stroganoff was always my mom’s special occasion dish Mine is a little lighter and set for the slow cooker but it still brings that same weekend comfort With every bite I remember her calling us to the table and the sound of happy chatter as we passed the serving bowl around

Recipe FAQs

→ Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs can be used for extra tenderness and added flavor.

→ What sides go well with chicken stroganoff?

Noodles, rice, or mashed potatoes pair perfectly, allowing the creamy sauce to shine.

→ Can I substitute Greek yogurt for sour cream?

Greek yogurt works as a lighter alternative, though it offers a tangier finish.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently and add a splash of broth if needed.

→ Can I freeze this dish?

Freeze after cooling, but note the sauce may separate slightly upon thawing. Stir well when reheating for best results.

→ Is it possible to make this meal dairy-free?

Try non-dairy substitutes for the cream cheese and sour cream and add a little extra seasoning for taste.