Why You’ll Love This Recipe
I like this recipe because it feels like comfort food without requiring much effort. The slow cooker does the heavy lifting, and I just add the noodles and sour cream at the end. It’s creamy, savory, and loaded with flavor from the roasted garlic mushroom soup. It’s also easy to scale, reheat, and customize depending on what I have on hand.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 lb skinless boneless chicken breast or thighs
1 cup chopped onion
2 (10 oz) cans condensed cream of mushroom soup with roasted garlic
1 cup water
8 oz sour cream
12 oz dried wide egg noodles
Freshly ground black pepper (optional)
Directions
-
I start by cutting the chicken into 1-inch pieces and placing them in the slow cooker with the chopped onion.
-
In a separate bowl, I mix the cream of mushroom soup and water until smooth, then pour it over the chicken and onion. I stir to coat everything evenly.
-
I cover and cook on low for 6–7 hours or high for 3–3.5 hours, until the chicken is tender.
-
About 15 minutes before serving, I cook the egg noodles according to the package directions, then drain and set them aside.
-
Just before serving, I stir the sour cream into the slow cooker mixture until smooth and fully heated through.
-
I spoon the creamy chicken mixture over the noodles and season with black pepper if I want a little extra flavor.
Servings and timing
This recipe serves 6 to 8 people and takes about 6.5 to 7.5 hours in the slow cooker. It only takes about 10 minutes of prep time, making it a great hands-off meal.
Variations
-
Use chicken thighs: I like using thighs when I want a richer, more flavorful dish.
-
Add herbs: A few sprigs of fresh thyme or parsley tossed in the slow cooker add a nice herbal note.
-
Boost the umami: I sometimes add a splash of Worcestershire sauce or soy sauce for a deeper, savory flavor.
-
Mix up the noodles: While I usually use wide egg noodles, I’ve also served this over mashed potatoes, rice, or even cauliflower mash.
-
Toss in mushrooms: For extra texture, I add sliced mushrooms to the slow cooker along with the chicken and onions.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the stroganoff gently on the stove or in the microwave, stirring often to keep the sauce smooth. I keep the noodles and stroganoff separate when storing to avoid soggy pasta. This dish also freezes well—just skip the sour cream during freezing and stir it in fresh after reheating.
FAQs
Can I make this ahead of time?
Yes, I often prep everything the night before and refrigerate it in the slow cooker insert. In the morning, I pop it into the cooker and let it go.
Can I freeze Chicken Stroganoff?
Definitely. I freeze the cooked chicken mixture (without the sour cream) and add the sour cream when reheating. It keeps well for up to 3 months.
What if I don’t have roasted garlic mushroom soup?
I’ve used regular cream of mushroom soup and added a minced garlic clove or two to the slow cooker—it works just as well.
Can I add vegetables?
Sure. Peas, mushrooms, or even baby spinach can be stirred in during the last hour of cooking or just before serving.
How can I thicken the sauce?
To make it thicker, I cook the stroganoff uncovered for the last 30 minutes, or stir in a tablespoon of cornstarch mixed with water.
Conclusion
This Chicken Stroganoff is one of those simple slow cooker meals that I know will always deliver. It’s creamy, hearty, and so easy to put together with ingredients I usually have on hand. Whether I’m feeding a crowd or looking for leftovers that reheat like a dream, this dish always earns a spot in my rotation.
Print
Chicken Stroganoff
- Total Time: 6.5–7.5 hours
- Yield: 6–8 servings
Description
This creamy chicken stroganoff is the perfect slow cooker comfort food. Tender chicken, hearty egg noodles, and a rich mushroom sauce make it a cozy, family-favorite dinner.
Ingredients
2 lbs boneless, skinless chicken breast or thighs
1 cup chopped onion
2 (10 oz) cans condensed cream of mushroom soup with roasted garlic
1 cup water
8 oz sour cream
12 oz dried wide egg noodles
Freshly ground black pepper (optional)
Instructions
Prepare the base: Cut chicken into 1-inch pieces and place in a slow cooker along with chopped onion.
In a bowl, combine cream of mushroom soup and water until smooth. Pour over the chicken and onions. Stir to coat.
Cook: Cover and cook on low for 6–7 hours or high for 3–3.5 hours, until chicken is fully cooked and tender.
Cook noodles: About 15 minutes before the stroganoff is ready, boil egg noodles according to package directions. Drain and set aside.
Finish sauce: Stir sour cream into the slow cooker mixture until fully combined and heated through.
Serve: Spoon stroganoff over egg noodles and season with black pepper, if desired.
Notes
For a richer flavor, use chicken thighs instead of breasts.
To thicken sauce, cook uncovered for the last 30 minutes.
Make ahead: Refrigerate for up to 3 days or freeze for later use.
Flavor boosters: Add garlic, thyme, or parsley to the slow cooker for more depth.
- Prep Time: 15 minutes
- Cook Time: 6–7 hours (low) or 3–3.5 hours (high)
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
