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Crockpot Chicken Stroganoff

This Crockpot Chicken Stroganoff combines tender chicken, earthy mushrooms, and a creamy sour cream sauce, all cooked slowly to develop rich flavors and a comforting texture. The dish offers a hearty, thick sauce with tender shredded chicken and mushrooms, served over al dente noodles for a classic, cozy meal. It's perfect for busy weeknights when you want effortless comfort food with minimal fuss.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 4
Course: Main Course
Cuisine: European
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts sliced into strips or chunks
  • 1 cup chicken broth
  • 1 cup sliced cremini or button mushrooms can sauté first for extra flavor
  • 1 small yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 teaspoon paprika smoked or sweet
  • 1 cup sour cream for creaminess and tang
  • 8 ounces egg noodles cooked separately
  • to taste Salt and pepper for seasoning

Equipment

  • Slow cooker
  • Sharp knife
  • Cutting board
  • Measuring cups
  • Measuring spoons
  • Stirring spoon
  • Small bowl

Method
 

  1. Gather your equipment and ingredients. Slice the chicken breasts into 1-inch strips or chunks, then season lightly with salt and pepper.
  2. Finely chop the onion and mince the garlic. If you have time, sauté the mushrooms in a skillet with a splash of oil until golden and fragrant—about 5 minutes. This extra step deepens their earthy flavor, but you can add raw if pressed for time.
  3. Place the sliced chicken, chopped onion, and mushrooms into the slow cooker. Pour in the chicken broth and sprinkle the paprika over the ingredients. Stir gently to combine everything evenly.
  4. Cover with the lid and set the slow cooker to low. Cook for 4 to 6 hours until the chicken is tender, and the house is filled with a savory aroma. Avoid opening the lid during cooking to keep the moisture inside.
  5. About 30 minutes before serving, cook the egg noodles in boiling salted water until al dente, then drain and set aside.
  6. In a small bowl, whisk the sour cream with a ladleful of hot broth from the slow cooker to temper it. Then, stir the mixture back into the slow cooker, creating a smooth, creamy sauce.
  7. Taste the sauce and add salt, pepper, or additional paprika as needed. If the sauce is too thick, stir in a splash more broth or water to loosen it.
  8. Gently fold the cooked noodles into the sauce or serve the sauce over the noodles on plates. Garnish with chopped parsley if desired, then enjoy the warm, creamy, and inviting dish.

Notes

For extra flavor, sauté the mushrooms first. Temper the sour cream to prevent curdling. Adjust seasonings at the end for perfect taste.