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Slow Cooker Chicken Mushroom Stroganoff

Tender slow cooker chicken and mushrooms in a creamy sour cream sauce, served over egg noodles.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 6-quart slow cooker
  • Whisk
  • Two forks (for shredding the chicken)
  • Large pot (for cooking noodles)

Method
 

  1. Step 1: Add the chicken, mushrooms, onion, and garlic to the slow cooker.
  2. Step 2: Whisk the broth, Worcestershire, Dijon, and seasonings and pour over the top.
  3. Step 3: Cook on low for 6 hours or high for 3 hours.
  4. Step 4: Shred the chicken in the pot.
  5. Step 5: Stir in the cornstarch mixed with water and cook on high for 10 minutes.
  6. Step 6: Turn off the heat, stir in the sour cream, and serve over noodles.
  7. Tip: Stir the sour cream in last so it stays smooth.

Notes

Calories are an estimate per serving including egg noodles.
Serve with a squeeze of lemon for brightness.