Slow Cooker Chicken Stroganoff
This Slow Cooker Chicken Stroganoff is a creamy, comforting dish made with tender chicken breasts, mushrooms, and a rich sour cream sauce. Perfect for an easy weeknight meal with minimal prep and maximum flavor.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 4 1x
Ingredients
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 medium onion, finely chopped
8 ounces cremini mushrooms, sliced
2 cloves garlic, minced
1 cup chicken broth
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup sour cream
2 tablespoons all-purpose flour
2 tablespoons unsalted butter
2 tablespoons fresh parsley, chopped
Instructions
Place the cut chicken breasts in the slow cooker.
Add the chopped onion, sliced mushrooms, and minced garlic on top of the chicken.
In a medium bowl, whisk together the chicken broth, Worcestershire sauce, Dijon mustard, smoked paprika, salt, and black pepper.
Pour the broth mixture over the chicken and vegetables in the slow cooker.
Cover and cook on low for 4 hours, or until the chicken is cooked through and tender.
In a small bowl, mix the sour cream and flour until smooth.
Once the chicken is cooked, stir the sour cream and flour mixture into the slow cooker.
Add the unsalted butter and stir well to combine.
Cover and cook on low for an additional 15 minutes to thicken the sauce.
Taste and adjust seasoning if needed.
Serve the chicken stroganoff over cooked egg noodles or rice, and garnish with chopped fresh parsley.