Slow Cooker Chicken Stroganoff

Slow Cooker Chicken Stroganoff
 
Recipe type: Chicken, Slow Cooker
Serves: 6-8
Prep time:
Cook time:
Total time:

 
Mushrooms are not my favorite thing in the world but this recipe is definitely a game changer!  Super quick prep means this is a cinch to throw together around noon and then come home to a great meal!
Ingredients
  • 2 pounds boneless, skinless chicken breasts
  • 1 medium onion, chopped
  • 2 (10¾ oz) cans condensed cream of mushroom soup
  • 1 (4 oz) jar sliced mushrooms, drained
  • ⅓ cup chicken stock (or water)
  • 12 ounces dried wide egg noodles
  • 1 (8 oz) carton dairy sour cream
  • Freshly ground black pepper (optional)
Instructions
  1. In a 4-quart slow cooker, layer chicken breasts on top of chopped onions. In a medium bowl stir together the soup, mushrooms and chicken stock. Pour over chicken and onion.
  2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
  3. Cook noodles according to package directions. Drain. Just before serving, stir sour cream into mixture in cooker. To serve, spoon stroganoff mixture over hot cooked noodles. If desired, sprinkle with black pepper. Makes 6 to 8 servings.

 

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Comments

    • says

      You could probably just brown some chicken cutlets or sliced breasts on the stove in a heavy pan. Then in a sauce pot, cook the onions until translucent. Add the mushroom soup, cans of mushrooms and stock and boil until reduced. Then continue with the recipe. A little extra work but I can see the texture of the chicken being better this way. :)

  1. Glenda Myers says

    I too am here because of something Welcome Home posted.. Came to print it and also snitched :) this chicken recipe.. I absolutely <3 slow cooker recipes!! Thanks

  2. Anonymous says

    I am another reader of your cousin’s Welcome home site and she posted your recipe this a.m.
    I love crock pot recipes and will be making this one!
    Thank you!

  3. says

    Made this recipe, but used 16 oz. sour cream. It was still really watery to put over noodles. I then put the whole thing in a deep pot, brought it to a boil and thickened it with Wondra flour. Added salt & pepper and it was good after that.

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