If you have ever dreamt of a dish that marries comfort with sheer simplicity, then this Crockpot Chicken Stroganoff is your new best friend in the kitchen. Imagine tender chicken breasts slow-cooked to perfection in a luscious, creamy mushroom sauce that’s rich with savory broth, aromatic onions, and just the right touch of garlic. The beauty of this dish is how effortlessly it comes together in your crockpot, filling your home with irresistible aromas and delivering that classic stroganoff flavor without the fuss. It’s a hearty, soul-satisfying meal that transforms egg noodles into a cozy bed for all that creamy goodness. Trust me, once you try this Crockpot Chicken Stroganoff, it’s going to become a staple on your dinner rotation.

Crockpot Chicken Stroganoff Recipe - Recipe Image

Ingredients You’ll Need

This recipe calls for simple, wholesome ingredients that you likely have on hand or are easy to find. Each element plays an important role: the chicken provides substance, the mushroom soup and sour cream create that creamy texture, while the aromatics and broth layer the dish with comforting flavors that speak volumes.

1.5 lbs boneless, skinless chicken breasts: The protein star that becomes tender and juicy during slow cooking.
1 can cream of mushroom soup: Adds a creamy, earthy base that makes the sauce rich and velvety.
1 onion, chopped: Brings sweetness and depth when cooked slowly in the crockpot.
2 cups beef broth: Adds a robust savoriness to balance the creaminess and keep the sauce light yet flavorful.
1 cup sliced mushrooms: Intensifies that classic stroganoff mushroom flavor and adds texture.
1 teaspoon garlic powder: Infuses a gentle garlic aroma without overpowering the dish.
Salt and pepper to taste: Essential seasonings to enhance and balance all flavors.
8 oz egg noodles: The perfect tender pasta to soak up the creamy sauce.
1/2 cup sour cream: Stirred in at the end for tanginess and silkiness that elevates the sauce.
Chopped parsley for garnish: Adds a fresh, bright pop of color and mild herbal note.

How to Make Crockpot Chicken Stroganoff

Step 1: Prepare the Chicken Base

Start by placing those boneless, skinless chicken breasts straight into your crockpot. They act as the tender foundation for the whole dish.

Step 2: Mix the Creamy Sauce

In a bowl, whisk together the cream of mushroom soup, chopped onion, beef broth, sliced mushrooms, garlic powder, and a good pinch of salt and pepper. This simple blend creates a sauce that will slowly infuse the chicken with deep, comforting flavors as it cooks.

Step 3: Combine and Cook

Pour the sauce mixture over the chicken in the crockpot and give it a gentle swirl to distribute everything evenly. Cover the crockpot and set it to cook on low for 6 to 7 hours or on high for 3 to 4 hours. This slow cooking process ensures the chicken becomes tender and the sauce thickens beautifully.

Step 4: Finish with Noodles and Sour Cream

About 30 minutes before serving, prepare the egg noodles according to the package instructions. Just before serving, stir the sour cream into the crockpot mixture to add a luscious creaminess and tang that balances the dish perfectly. Serve the chicken stroganoff dolloped over the warm egg noodles.

How to Serve Crockpot Chicken Stroganoff

Garnishes

A sprinkle of freshly chopped parsley brightens up the creamy stroganoff with a burst of color and a light herbal note that contrasts beautifully with the richness of the sauce.

Side Dishes

This dish is quite the star on its own, but feel free to pair it with a simple green salad or steamed vegetables like green beans or broccoli for a balanced, satisfying meal.

Creative Ways to Present

For a twist, serve the Crockpot Chicken Stroganoff inside hollowed-out bell peppers or over mashed potatoes instead of noodles. These ideas add whimsy and variety while keeping that creamy comfort intact.

Make Ahead and Storage

Storing Leftovers

Leftover Crockpot Chicken Stroganoff stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen, making the second meal just as delightful.

Freezing

You can freeze the stroganoff mixture without the noodles for up to 3 months. Be sure to thaw it overnight in the fridge before reheating to maintain its creamy texture and flavor.

Reheating

Gently reheat leftovers on the stovetop over medium-low heat, stirring occasionally. If the sauce appears too thick, add a splash of beef broth or water to loosen it up. Add in freshly cooked egg noodles when ready to serve.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs will give a richer flavor and tend to stay juicier, making your Crockpot Chicken Stroganoff even more succulent.

Is it possible to make this recipe dairy-free?

You can substitute the cream of mushroom soup with a dairy-free alternative and use coconut or cashew-based sour cream to keep the creamy texture without dairy.

How do I prevent the sauce from becoming too watery?

Cooking on low heat helps thicken the sauce nicely. Also, stirring in sour cream right at the end, rather than early on, keeps the sauce from breaking and thinning out.

Can I use another type of pasta?

Yes! While egg noodles are traditional, wide pappardelle, fettuccine, or even rice or mashed potatoes work great with this stroganoff sauce.

How can I add more vegetables to the dish?

Feel free to toss in some sliced bell peppers, peas, or spinach halfway through cooking for extra color and nutrition without overwhelming the classic flavor profile.

Final Thoughts

There is something truly comforting about a slow-cooked meal that feels like a warm hug, and this Crockpot Chicken Stroganoff does just that. With minimal effort and simple ingredients, it delivers a rich, creamy, and satisfying dinner that everyone at the table will love. I can’t wait for you to try this recipe and add it to your slow cooker repertoire — it’s the kind of dish that keeps calling you back for seconds.

Crockpot Chicken Stroganoff Recipe

★★★★★

4.8 from 24 reviews

Author: Zoe
Total Time: 6 hours 40 minutes
Yield: 4 servings 1x
Diet: Low Salt

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Description

This comforting Crockpot Chicken Stroganoff is a creamy and flavorful one-pot meal perfect for busy weeknights. Tender chicken breasts slow-cooked with mushrooms, onions, and a savory mushroom soup and beef broth base create a rich sauce. Served over egg noodles and finished with sour cream and fresh parsley, this easy recipe delivers classic stroganoff taste with minimal effort.

Instructions

Prepare the chicken: Place the boneless, skinless chicken breasts in the crockpot as the base for your stroganoff.
Mix the sauce: In a bowl, combine the cream of mushroom soup, chopped onion, beef broth, sliced mushrooms, garlic powder, salt, and pepper. Stir until all ingredients are well mixed.
Combine and cook: Pour the sauce mixture over the chicken in the crockpot. Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and cooked through.
Cook noodles: About 30 minutes before serving, cook the egg noodles according to package instructions until al dente. Drain and set aside.
Finish the sauce: Stir the sour cream into the chicken and sauce mixture in the crockpot to add creaminess and tang.
Serve: Plate the stroganoff over the cooked egg noodles and garnish with chopped parsley for a fresh finish. Enjoy warm.

Notes

You can substitute chicken thighs if preferred for a juicier texture.
Adjust seasoning with additional salt and pepper to taste before serving.
For a thicker sauce, remove the chicken before stirring in sour cream and simmer sauce on high for 15 minutes.
Use gluten-free noodles to make this recipe gluten-free.
Leftovers keep well for up to 3 days refrigerated.

Prep Time: 10 minutes
Cook Time: 6 hours 30 minutes
Category: Main Course
Method: Slow Cooker
Cuisine: American