Description
This Crockpot Chicken Stroganoff is a simple yet creamy and comforting dish that’s perfect for busy weeknights. With tender chicken, savory mushrooms, and a rich, creamy sauce, it’s the kind of meal that practically cooks itself. Serve it over egg noodles, rice, or mashed potatoes for the ultimate cozy dinner.
Ingredients
4 boneless, skinless chicken breasts
8 oz mushrooms, sliced
1 can (10.5 oz) cream of mushroom soup
1 cup sour cream
1/2 cup chicken broth
Salt and pepper, to taste
Fresh parsley (for garnish)
Instructions
Place the chicken breasts at the bottom of your Crockpot.
Layer the sliced mushrooms on top of the chicken.
Add the cream of mushroom soup, sour cream, and chicken broth over the chicken and mushrooms.
Season with salt and pepper to taste, then stir to combine.
Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is tender.
Remove the chicken, shred it using two forks, and return it to the Crockpot. Stir to mix everything together.
Serve over egg noodles, mashed potatoes, or rice. Garnish with fresh parsley.
Notes
If you prefer extra creaminess, add a little extra sour cream or heavy cream toward the end of the cooking process.
For a thicker sauce, use less chicken broth or let the sauce cook uncovered for the last 30 minutes.
This recipe can be made ahead and stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 6 hours (on LOW)
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 360 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 105 mg