Chicken mushroom stroganoff is cozy comfort food at its best: tender chicken, earthy mushrooms, and a velvety sour cream sauce spooned over buttery egg noodles. The slow cooker does almost all the work.

This slow cooker chicken mushroom stroganoff is an easy chicken stroganoff with sour cream and no canned soup. Whether you want a creamy chicken stroganoff for busy weeknights or a cozy Sunday supper, this recipe delivers.

Recipe at a Glance

Prep Time	15 minutes
Cook Time	6 hours (low) or 3 hours (high)
Total Time	6 hours 15 minutes
Servings	6 servings
Category	Dinner / Slow Cooker

Why You’ll Love This Chicken Mushroom Stroganoff

Mostly hands-off: just 15 minutes of prep
Rich, creamy sauce made without canned soup
Tender, shreddable chicken and meaty mushrooms
Perfect over egg noodles, rice, or mashed potatoes
Great for meal prep and feeding a crowd

Ingredients You’ll Need

1½ pounds boneless, skinless chicken thighs
16 ounces cremini mushrooms, sliced
1 yellow onion, diced, and 4 cloves garlic, minced
1½ cups low-sodium chicken broth
2 tablespoons Worcestershire sauce and 1 tablespoon Dijon mustard
1 teaspoon paprika, 1 teaspoon dried thyme, 1 teaspoon salt, and ½ teaspoon black pepper
2 tablespoons cornstarch mixed with 2 tablespoons cold water
1 cup sour cream
12 ounces egg noodles, cooked, and chopped parsley for serving

How to Make Slow Cooker Chicken Stroganoff

Add the chicken, mushrooms, onion, and garlic to a 6-quart slow cooker.
Whisk the broth, Worcestershire, Dijon, paprika, thyme, salt, and pepper, then pour over the chicken.
Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender.
Shred the chicken with two forks right in the pot.
Stir in the cornstarch slurry and cook on high for 10 minutes until the sauce thickens.
Turn off the heat, stir in the sour cream, and serve over cooked egg noodles with parsley.

Tips for the Best Creamy Chicken Stroganoff

Add the sour cream at the end so it does not curdle.
Use chicken thighs for the juiciest, most tender results.
Slice mushrooms thick so they hold their shape.
Taste and add a squeeze of lemon to brighten the finished sauce.
Bring the sour cream to room temperature before stirring it in.

Variations to Try: Chicken Stroganoff Ideas

Swap in chicken breasts and check for doneness at 4 to 5 hours on low.
Add a splash of white wine or sherry for extra depth.
Use Greek yogurt in place of sour cream for a tangier sauce.
Serve over rice or mashed potatoes instead of noodles.

How to Store It

Store leftover stroganoff and noodles separately in airtight containers in the fridge for up to 4 days. Reheat gently on the stove with a splash of broth or milk. Freezing is not ideal because the sour cream sauce may separate.

Frequently Asked Questions

Can you put sour cream in a slow cooker?

Yes, but stir it in at the very end with the heat off. Long cooking can make dairy curdle.

How do I thicken slow cooker stroganoff?

Stir in a cornstarch slurry near the end and cook on high for 10 minutes, or simmer uncovered for a short while.

Can I use chicken breasts instead of thighs?

Yes, but breasts dry out faster. Start checking around 4 hours on low.

What goes well with chicken stroganoff?

Buttered egg noodles are classic. Rice, mashed potatoes, and steamed green beans also work well.