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Slow Cooker Chicken Stroganoff

Creamy, cozy, and full of comforting flavor, this slow cooker chicken stroganoff is the perfect low effort dinner. Tender shredded chicken simmers in a rich mushroom sauce and is finished with smooth sour cream for a warm meal everyone will love.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 pounds boneless skinless chicken breasts or thighs
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 small onion finely chopped
  • 2 cups sliced mushrooms
  • 2 cups low sodium chicken broth
  • 1 tablespoon Dijon mustard
  • 1 teaspoon paprika
Creamy Sauce
  • 1 cup sour cream
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • fresh parsley for garnish
  • cooked egg noodles or rice for serving

Equipment

  • Slow Cooker

Method
 

  1. Place the chicken in the bottom of the slow cooker. Sprinkle with salt, pepper, garlic powder, and paprika.
  2. Add the chopped onion and sliced mushrooms on top of the chicken.
  3. Pour in the chicken broth and Dijon mustard. Cover with the lid.
  4. Cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is very tender.
  5. Remove the chicken and shred it with two forks. Return the shredded chicken to the slow cooker.
  6. In a small bowl, mix cornstarch and water. Stir it into the slow cooker. Cover and cook on high for 20 minutes to thicken the sauce.
  7. Turn off the heat. Stir in the sour cream until the sauce is smooth and creamy.
  8. Serve over warm egg noodles or rice. Sprinkle with fresh parsley before serving.

Notes

Add sour cream at the end to prevent curdling. For a lighter option, substitute Greek yogurt. Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.