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Creamy chicken stroganoff with tender chicken, mushrooms, and fresh parsley served over egg noodles.

Easy Chicken Stroganoff Recipe – Crockpot

Tender chicken in creamy mushroom sauce, made effortlessly in your slow cooker with just 15 minutes of prep.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: American, Russian-Inspired
Ingredients Equipment Method

Ingredients
  

  • 2 lbs boneless skinless chicken thighs, cut into chunks
  • 8 oz fresh mushrooms, sliced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup chicken broth
  • 2 tbsp Worcestershire sauce
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp dried thyme
  • 1 cup sour cream, room temperature
  • 4 oz cream cheese, softened
  • 12 oz egg noodles
  • Fresh parsley for garnish

Equipment

  • 6-quart slow cooker
  • Chef's knife
  • Cutting board
  • Wooden spoon
  • Large pot for noodles

Method
 

  1. Cut chicken into bite-sized pieces. Slice mushrooms, dice onion, and mince garlic.
  2. Add chicken to crockpot. Top with mushrooms, onion, and garlic. Pour in soup, broth, and Worcestershire sauce. Add all seasonings and stir.
  3. Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours until chicken is tender.
  4. In the last 10 minutes, stir in sour cream and cream cheese until smooth.
  5. Cook egg noodles according to package directions and drain.
  6. Serve stroganoff over noodles, garnish with parsley and black pepper.