Introduction
Slow Cooker Chicken and Mushroom Stroganoff is a creamy, comforting dish that brings together tender chicken, earthy mushrooms, and a rich, tangy sour cream sauce—all slowly simmered to perfection. It’s the kind of meal that feels both indulgent and familiar, perfect for chilly evenings, family dinners, or easy weekday meals. The slow cooker does most of the work, allowing the flavors to meld beautifully while you go about your day. This dish is traditionally served over egg noodles, rice, or mashed potatoes, but it’s versatile enough to pair with a variety of sides. It’s a modern twist on a classic comfort food, lightened slightly with chicken yet still rich and satisfying thanks to the creamy sauce and savory mushroom base. With its ease, depth of flavor, and cozy appeal, it’s no wonder Chicken Stroganoff has become a weeknight staple in many homes.
The History of Stroganoff
Stroganoff, originally a Russian dish, dates back to the 19th century and was named after the wealthy Stroganov family. The original version consisted of sautéed beef cubes in a mustard and sour cream sauce, without the mushrooms that have become common in modern adaptations. It gained widespread popularity in Russia and Eastern Europe before making its way to the West. After World War II, as American soldiers brought back tastes from abroad, Stroganoff became a comfort food classic in the U.S., often made with beef, condensed soup, and sour cream. Over time, the dish evolved to include mushrooms, onions, and wine or broth, and variations using chicken emerged for a lighter, often more budget-friendly alternative. Today, Chicken and Mushroom Stroganoff is a beloved variation of the original recipe, particularly popular in slow cooker form for its hands-off convenience and reliably delicious results.
Ingredients Breakdown
- 2 to 2½ pounds boneless, skinless chicken thighs or breasts – thighs are preferred for their moisture and flavor, but breasts work for a leaner option
- 1 tablespoon olive oil or butter – used for sautéing the onions and mushrooms before slow cooking
- 1 medium yellow onion, finely chopped – adds aromatic depth to the dish
- 3 to 4 garlic cloves, minced – provides a robust, savory foundation
- 16 ounces mushrooms (white button or cremini), sliced – bring earthy richness and absorb the flavors of the sauce
- 1 cup chicken broth – forms the savory base of the sauce
- 1 tablespoon Worcestershire sauce – adds umami and a slightly tangy depth
- 1 tablespoon Dijon mustard – sharpens the sauce with a touch of acidity
- 1 teaspoon salt and ½ teaspoon black pepper – for seasoning and balance
- 1½ teaspoons paprika (optional) – adds warmth and a subtle smokiness
- 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves – complements the mushrooms and chicken
- 1 cup sour cream – gives the sauce its signature tangy creaminess
- 2 tablespoons all-purpose flour or cornstarch (for thickening) – used to thicken the sauce toward the end of cooking
- 8 ounces cream cheese, cubed and softened – enhances the creamy texture and flavor
- Cooked egg noodles, rice, or mashed potatoes for serving
- Chopped parsley for garnish (optional) – adds freshness and color at the end
Step-by-Step Recipe
Start by seasoning the chicken with salt, pepper, and paprika if using. In a skillet over medium heat, warm the olive oil or butter, then sauté the chopped onion until softened and translucent, about 3 to 4 minutes. Add the garlic and cook for another 30 seconds, just until fragrant. Transfer the onions and garlic to the slow cooker. In the same pan, sauté the mushrooms for 5 to 7 minutes until they release their moisture and begin to brown. Add them to the slow cooker along with the chicken. Stir in the chicken broth, Worcestershire sauce, Dijon mustard, thyme, and additional salt and pepper. Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is tender and easily shredded. About 30 minutes before serving, remove the chicken from the slow cooker, shred it using two forks, and return it to the pot. In a small bowl, whisk the flour or cornstarch with a few tablespoons of the cooking liquid until smooth, then stir it into the slow cooker along with the sour cream and cream cheese. Stir until everything is well combined and creamy. Cover and cook for an additional 20 to 30 minutes, or until the sauce is thickened and heated through. Taste and adjust seasoning as needed. Serve hot over egg noodles, rice, or mashed potatoes, and garnish with chopped parsley if desired.
Tips for the Perfect Stroganoff
Use chicken thighs instead of breasts for the juiciest, most flavorful results. Always sauté the mushrooms before slow cooking to develop their flavor and prevent them from becoming rubbery. Shred the chicken toward the end to allow it to soak up the sauce fully. To prevent curdling, bring the sour cream and cream cheese to room temperature before adding them to the hot liquid. For an extra-rich texture, add a splash of heavy cream or a pat of butter in the final minutes of cooking. Adjust thickness with a cornstarch slurry if the sauce is too thin or thin it out with a splash of broth if too thick. Taste for seasoning at the end and add more salt, pepper, or mustard to suit your preferences. Fresh herbs like parsley or thyme added just before serving brighten the dish.
Variations and Customizations
Swap the chicken for turkey or pork tenderloin for a different protein profile. For a vegetarian version, use chickpeas or extra mushrooms in place of chicken and vegetable broth instead of chicken broth. Add spinach or kale during the last 30 minutes for a boost of greens. Use Greek yogurt in place of sour cream for added protein and tang with less fat. Substitute cream of mushroom soup for a shortcut, though you may lose some control over flavor and salt content. Try white wine instead of some of the broth for a more French-inspired flavor. Stir in grated Parmesan for a nutty twist or a dash of hot sauce for gentle heat. For gluten-free, ensure all ingredients (especially the broth and mustard) are gluten-free and thicken with cornstarch instead of flour.
Health Considerations and Nutritional Value
Chicken Stroganoff is a protein-rich meal, particularly when using chicken breast, which is lean and low in fat. Mushrooms provide fiber, B vitamins, and antioxidants, making them a nutritious addition to the dish. Using Greek yogurt in place of sour cream or light cream cheese can reduce the fat content while still delivering creaminess. The dish can be made lower in sodium by using reduced-sodium broth and controlling added salt. For those watching carbohydrates, it can be served over cauliflower rice or mashed cauliflower instead of traditional egg noodles or potatoes. If thickened with cornstarch and served with gluten-free sides, the dish can be adapted for gluten-sensitive diets. While creamy, the stroganoff can still be part of a balanced diet, especially when served with a side of steamed vegetables or a salad for added fiber and nutrients.
FAQ
Can I make this ahead of time? Yes, it stores well in the fridge for up to 3 days and tastes even better the next day. Reheat gently to avoid curdling the cream.
Can I freeze Chicken Stroganoff? Yes, though cream-based sauces can sometimes separate when thawed. Freeze before adding the sour cream and cream cheese, then stir those in fresh when reheating.
What can I use instead of cream cheese? Full-fat Greek yogurt, mascarpone, or heavy cream can work in place of cream cheese, though the flavor and thickness will vary.
Can I use pre-cooked chicken? Yes, stir in shredded rotisserie chicken in the last hour of cooking to warm through and soak up flavor.
Is it okay to cook on high? Yes, but for the most tender texture and best flavor, LOW for 6–7 hours is recommended.
What are the best mushrooms to use? Cremini (baby bella) or white button mushrooms are ideal, but a mix of wild mushrooms can add extra depth.
Slow Cooker Chicken and Mushroom Stroganoff
Ingredients
- 4 boneless skinless chicken breasts, cut into cubes
- 8 ounces sliced mushrooms
- 1 8-ounce package cream cheese, softened
- 1 10.5-ounce can cream of chicken soup
- 1 1.25-ounce envelope dry onion soup mix
- Salt and pepper to taste
- Fresh chopped parsley for garnish
- 8 ounces large egg noodles cooked for serving
Instructions
- Lightly grease the bottom of your slow cooker and place the cubed chicken in an even layer. Add the sliced mushrooms on top of the chicken.
- In a medium bowl, combine the softened cream cheese, cream of chicken soup, and dry onion soup mix. Stir until well blended, then spread the mixture evenly over the chicken and mushrooms in the slow cooker.
- Cover and cook on LOW for 4 to 6 hours or on HIGH for about 3 hours, until the chicken is tender and cooked through. Serve the creamy chicken and mushroom mixture over cooked egg noodles, and garnish with freshly chopped parsley. Season with salt and pepper to taste before serving.