Would you like to save this?
We'll email this post to you, so you can come back to it later!
Cozy up to a hearty Slow Cooker Chicken Stroganoff that simmers all day into a velvety creamy sauce—your next go-to comfort meal with almost zero hands-on time.
I’ve been making chicken stroganoff since the kids were little, but this slow cooker version—my ultimate one pot meal—takes the fuss out of family dinner. Think tender chicken nestled in a rich, creamy sauce with mushrooms, onions, and a hint of mustard, all bubbling gently while you tackle errands or curl up with a good book. It’s comfort food at its coziest, with wholesome ingredients you can feel great about serving.
Why You’ll Love This Recipe
- No oven needed—just your trusty slow cooker.
- Hands-off prep; add ingredients, set the timer, and relax.
- Creamy sauce without the stiff arms from stirring.
- Easily doubles or halves for small or big gatherings.
- Uses simple pantry staples—mushrooms, sour cream, chicken broth.
- Perfect for busy weeknights or lazy weekends.
- Gluten-free option when you swap in cornstarch or arrowroot.
- Budget-friendly cuts of chicken shine in this one pot meal.
- Leftovers reheat beautifully—ideal for next-day lunches.
Ingredients
• 2 pounds boneless, skinless chicken thighs (or breasts, cut into 1″ pieces)
• 1 medium yellow onion, thinly sliced (sub: sweet onion or shallots)
• 8 ounces cremini or white mushrooms, cleaned and quartered
• 3 cloves garlic, minced (about 1 tablespoon)
• 1 ½ cups low-sodium chicken broth (or bone broth for extra depth)
• 1 tablespoon Dijon mustard (or whole grain mustard for texture)
• 2 teaspoons Worcestershire sauce
• 1 teaspoon paprika (smoked paprika adds warmth)
• ½ teaspoon dried thyme (sub: 1 teaspoon fresh thyme leaves)
• ½ teaspoon kosher salt (adjust to taste)
• ¼ teaspoon black pepper, freshly ground
• 3 tablespoons cornstarch (for gluten-free thickening; sub: arrowroot)
• ¾ cup sour cream (use whole milk Greek yogurt for a lighter twist)
• 2 tablespoons fresh parsley, chopped (optional garnish)
Tip: Pat mushrooms dry to avoid excess water in your creamy sauce.
Directions
- Brown for deeper flavor. Heat a skillet over medium-high heat, add a teaspoon of oil, and brown chicken pieces in batches (about 2 minutes per side). Transfer to the slow cooker—this step is optional but boosts that cozy, savory depth.
- Sauté veggies. In the same skillet, toss in mushrooms and onions; cook until edges turn golden (about 4 minutes), stirring in garlic for the last minute. Scrap up any browned bits—they’re pure umami gold. Slide veggies atop the chicken.
- Layer in liquids. Pour chicken broth over the layers, then whisk in Dijon mustard, Worcestershire, paprika, thyme, salt, and pepper. Gently push ingredients down so the liquid contacts the chicken.
- Slow cook low and slow. Cover and cook on LOW for 5–6 hours (or HIGH for 3–4 hours). You’re aiming for chicken that flakes easily with a fork and mushrooms softened but not mushy.
- Thicken with a flourish. In a small bowl, stir cornstarch with 3 tablespoons of cold water until smooth. Add to the cooker 20 minutes before serving. Stir gently to combine; it’ll transform into a silky, clingy sauce.
- Finish with tang. Off the heat, fold in sour cream—this adds a mellow tang and glossy texture. Don’t boil once sour cream’s in; you want it silky, not curdled.
- Garnish and serve. Sprinkle fresh parsley over steaming bowls of chicken stroganoff. Spoon onto buttered egg noodles, mashed potatoes, or cauliflower rice for a low-carb comfort meal.
Servings & Timing
Makes 6 servings (about 1 ¼ cups each)
Prep Time: 15 minutes hands-on (including browning and chopping)
Cook Time: 5 hours on LOW (or 3½ hours on HIGH)
Thickening & Finishing: 20 minutes
Total Time: ~5 hours 35 minutes
Variations
• Creamy Dijon–Herb: Swap mustard for 2 tablespoons herbed mustard and stir in fresh tarragon.
• Mushroom-Lovers: Double the mushrooms and omit chicken; hearty veggie stroganoff.
• Dairy-Free Twist: Use coconut cream instead of sour cream and arrowroot in place of cornstarch.
• Spicy Kick: Add a chopped chipotle pepper and 1 teaspoon adobo sauce.
• Lightened Up: Replace sour cream with low-fat plain yogurt and use chicken breasts.
• Cheesy Boost: Stir in ¼ cup grated Parmesan just before serving.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze portions (without noodles) for up to 3 months—thaw overnight in the fridge.
Reheat: Gently warm on the stovetop over low heat, stirring in a splash of broth to revive creaminess.
Make-Ahead Tip: Complete through Step 4, then cool in the cooker insert, cover, and chill. Finish cooking and thicken when you’re ready.
Notes
• I learned that browning the chicken first isn’t strictly required, but it sets this comfort food recipe apart—like polishing your favorite silver before a holiday dinner.
• If sauce seems thin after adding sour cream, let it rest off-heat for 10 minutes; it will thicken as it cools slightly.
• For a lighter color, use plain Greek yogurt, but don’t overheat or you’ll risk curdling.
• Testing showed that cooking on LOW for longer yields the most tender chicken.
FAQs
Q: Can I use chicken breasts instead of thighs?
A: Absolutely—you can swap in breasts, but reduce cook time by about 30 minutes on HIGH to avoid dryness.
Q: My sauce is grainy—what happened?
A: Likely the sour cream curdled from high heat. Always stir it in off the heat and let the residual warmth do the work.
Q: Can I skip the browning step?
A: Sure! You’ll save 5 minutes, though the finished dish might lack that extra toasty flavor.
Q: How can I make this dairy-free?
A: Use full-fat coconut milk or coconut cream plus arrowroot powder for thickening.
Q: What’s the best side for chicken stroganoff?
A: Buttered egg noodles are classic, but mashed potatoes or cauliflower rice are stellar comfort meal mashups.
Q: Can I turn this into a freezer meal?
A: Yes—freeze before adding sour cream. Thaw, reheat, then finish with yogurt or sour cream for freshness.
Conclusion
This Slow Cooker Chicken Stroganoff is your ticket to hands-off comfort food that never feels heavy. From the creamy sauce to the tender chicken, it has all the hallmarks of a family dinner winner. Give it a try, share your tweaks in the comments, and don’t miss my collection of cozy one pot meals for more fuss-free favorites!
Slow Cooker Chicken Stroganoff
Ingredients
- 2 pounds boneless, skinless chicken thighs (or breasts, cut into 1″ pieces)
- 1 medium yellow onion, thinly sliced (sub: sweet onion or shallots)
- 8 ounces cremini or white mushrooms, cleaned and quartered
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 ½ cups low-sodium chicken broth (or bone broth for extra depth)
- 1 tablespoon Dijon mustard (or whole grain mustard for texture)
- 2 teaspoons Worcestershire sauce
- 1 teaspoon paprika (smoked paprika adds warmth)
- ½ teaspoon dried thyme (sub: 1 teaspoon fresh thyme leaves)
- ½ teaspoon kosher salt (adjust to taste)
- ¼ teaspoon black pepper, freshly ground
- 3 tablespoons cornstarch (for gluten-free thickening; sub: arrowroot)
- ¾ cup sour cream (use whole milk Greek yogurt for a lighter twist)
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
- Heat a skillet over medium-high heat, add a teaspoon of oil, and brown chicken pieces in batches (about 2 minutes per side). Transfer to the slow cooker—optional but boosts cozy, savory depth.
- In the same skillet, toss in mushrooms and onions; cook until edges turn golden (about 4 minutes), stirring in garlic for the last minute. Scrap up any browned bits.
- Pour chicken broth over the layers, then whisk in Dijon mustard, Worcestershire, paprika, thyme, salt, and pepper. Gently push ingredients down so the liquid contacts the chicken.
- Cover and cook on LOW for 5–6 hours (or HIGH for 3–4 hours). Aim for tender chicken and softened mushrooms.
- In a small bowl, stir cornstarch with 3 tablespoons of cold water until smooth. Add to the cooker 20 minutes before serving. Stir gently for a silky sauce.
- Off heat, fold in sour cream for mellow tang and glossy texture. Don’t boil once sour cream’s in for a silky finish.
- Sprinkle fresh parsley over bowls of chicken stroganoff. Spoon onto buttered noodles, mashed potatoes, or cauliflower rice for a comforting meal.
