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
