Slow Cooker Chicken Stroganoff

Yield: 4-6 servings Preparation Time: 15 minutes Cooking Time: 4-6 hours on low, or 2-3 hours on high


  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 8 oz sliced mushrooms
  • 1 cup chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 cup sour cream
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter
  • Chopped fresh parsley, for garnish
  • Cooked egg noodles or rice, for serving


  1. Sear the Chicken (Optional): In a skillet over medium-high heat, melt a tablespoon of butter or oil. Sear the chicken pieces until they’re lightly browned on all sides. This step adds extra flavor, but you can skip it if you’re short on time.
  2. Slow Cooker Setup: Place the seared or raw chicken pieces in the slow cooker. Add the chopped onion, minced garlic, sliced mushrooms, chicken broth, Worcestershire sauce, Dijon mustard, dried thyme, and paprika. Season with salt and pepper.
  3. Cook on Low or High: Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours. Cooking times may vary depending on your slow cooker model.
  4. Prepare the Sauce: About 30 minutes before the cooking time is up, melt the remaining 2 tablespoons of butter in a small saucepan over medium heat. Whisk in the flour to create a roux, cooking for about 1-2 minutes until it’s lightly golden.
  5. Thicken the Sauce: Gradually whisk in about 1 cup of the hot liquid from the slow cooker into the roux, ensuring there are no lumps. Continue whisking until the mixture thickens.
  6. Add Sour Cream: Remove the saucepan from heat and whisk in the sour cream until the mixture is smooth.
  7. Combine Sauce and Chicken: Gently stir the sour cream mixture into the slow cooker with the chicken and mushrooms. Allow everything to cook together for the remaining cooking time.
  8. Adjust Seasoning: Taste the stroganoff and adjust the seasoning with salt and pepper if needed.
  9. Serve: Serve the slow cooker chicken stroganoff over cooked egg noodles or rice. Garnish with chopped fresh parsley for a burst of color and freshness.

Chef’s Tips:

  • If you prefer a thicker sauce, you can use more flour when making the roux or allow the sauce to simmer for a little longer.
  • To prevent curdling, make sure to temper the sour cream mixture by gradually adding some of the hot liquid from the slow cooker before mixing it all together.
  • You can customize this recipe by adding vegetables like peas, green beans, or bell peppers to the slow cooker.
  • Leftovers can be refrigerated and reheated, but keep in mind that the sour cream in the sauce might separate slightly upon reheating. Simply stir it gently to recombine.
  • For a deeper flavor, you can deglaze the skillet used for searing the chicken with a splash of white wine or chicken broth before adding it to the slow cooker.

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