This Slow Cooker Chicken Stroganoff is the perfect meal for busy weeknights when you want a comforting, creamy dish with minimal effort. Tender chicken breasts are cooked in a rich, savory sauce made with mushrooms, onions, garlic, and cream cheese, creating a velvety texture that perfectly coats the noodles. The slow cooker does all the work, blending the flavors beautifully over time, making your home smell irresistible. Serve it over egg noodles or mashed potatoes for the ultimate comfort food experience.
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 can (10.5 oz) condensed cream of chicken soup
- 1/2 cup chicken broth
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 2 tbsp fresh parsley, chopped (optional, for garnish)
- 12 oz egg noodles, cooked
Instructions:
- Place the chicken breasts in the bottom of your slow cooker. Add the chopped onion, garlic, and sliced mushrooms on top.
- In a separate bowl, whisk together the cream of chicken soup, chicken broth, paprika, salt, and pepper. Pour this mixture over the chicken and vegetables in the slow cooker.
- Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is tender and cooked through.
- Once the chicken is done, remove it from the slow cooker and shred or cut it into bite-sized pieces. Return the chicken to the slow cooker.
- Stir in the softened cream cheese and sour cream until fully incorporated and smooth. Cook for an additional 10-15 minutes on low to allow the sauce to thicken.
- Serve the stroganoff over cooked egg noodles and garnish with fresh parsley, if desired.
Enjoy the hearty, creamy goodness of this easy Slow Cooker Chicken Stroganoff!
