Slow Cooker Chicken Stroganoff with Mushrooms and Egg Noodles
This comforting stroganoff transforms tender chicken breasts into a creamy, savory dish perfect for busy weeknights. The slow cooker does most of the work, creating fall-apart chicken in a rich sauce made from scratch with butter, flour, and chicken broth. Sautéed mushrooms and onions add earthy depth, while sour cream creates the signature tangy creaminess. Served over egg noodles with fresh parsley, this family-friendly meal offers all the classic stroganoff flavors with minimal hands-on time.
Ingredients
- 1 lb boneless skinless chicken breasts
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 3 tablespoons butter
- 2 tablespoons Gold Medal all-purpose flourcornstarch1:2 ratiogluten-freegluten-free
mix with cold liquid first
- ½ cup Progresso chicken broth
- ½ cup milk
- 1 teaspoon Worcestershire sauce
- ½ cup sour cream
- 1 tablespoon olive oil
- 1 cup mushrooms, sliced
- ½ cup onions, diced
- 12 oz uncooked egg noodles, cooked as directed on package
- chopped parsley(optional)
Instructions
- 1
Place chicken breasts in slow cooker and sprinkle with salt and pepper
- 2
Melt butter in saucepan over medium heat
- 3
Beat in flour with whisk and cook 1 minute, beating constantly
- 4
Beat in chicken broth, milk and Worcestershire sauce
- 5
Continue cooking about 3 minutes until mixture is thickened
- 6
Pour mixture over chicken
- 7
Cover and cook on High heat setting 2 hours or Low heat setting 4 hours until chicken is tender and cooked through
- 8
Shred chicken and stir in sour cream
- 9
Cover and cook on High heat setting 10 minutes
- 10
Heat olive oil in skillet over medium heat
- 11
Stir in mushrooms and onions and cook about 10 minutes until fork-tender
- 12
Stir mushrooms and onions into chicken mixture
- 13
Serve over cooked egg noodles
- 14
Sprinkle with parsley just before serving
Tips
Shred the chicken while it's still warm for easier handling and better texture in the final dish.
Cook the mushrooms until they release their moisture and become golden for deeper flavor.
Don't skip the roux step - cooking the flour and butter mixture prevents a raw flour taste in your sauce.
Good to Know
Refrigerate leftovers up to 3 days in airtight container. Sauce may thicken when cold.
Can prep vegetables and make roux up to 1 day ahead. Store separately in refrigerator.
Serve immediately over hot egg noodles. Garnish with fresh parsley and black pepper if desired.
Common Mistakes
Don't skip cooking the flour mixture to avoid raw flour taste in the sauce.
Add sour cream at the end to prevent curdling from high heat.
Shred chicken while warm for easier handling and better texture.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use frozen chicken breasts?
Yes, add 1-2 hours to cooking time. No need to thaw first, but ensure internal temperature reaches 165°F before shredding.
What if my sauce is too thick?
Thin with additional chicken broth or milk, one tablespoon at a time, until desired consistency is reached.
How long will leftovers keep?
Store in refrigerator up to 3 days. Reheat gently and add liquid if sauce has thickened during storage.