Creamy Slow-Cooker Chicken and Mushroom Stroganoff

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken shreds in a velvety mushroom sauce, served over perfectly cooked egg noodles for a comforting weeknight meal. This american-inspired slow cooker ready in about 435 minutes pairs boneless skinless chicken thighs, sliced mushrooms, medium onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.2 (14 ratings) Prep: 15 min Cook: 420 min Serves 6 American cuisine 650 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 1.5 lbs boneless skinless chicken thighs (cut into 1-inch pieces), 2 cups sliced mushrooms, 1 medium onion (finely chopped), and 3 minced garlic cloves into the slow cooker. Season with 1/2 tsp salt and 1/4 tsp black pepper, then pour in 1 cup chicken broth.
  2. Step 2: Cover and cook on LOW for 6-7 hours until chicken is fork-tender and easily shreds.
  3. Step 3: Remove chicken with slotted spoon, leaving vegetables and broth in slow cooker. Shred chicken with two forks into bite-sized pieces.
  4. Step 4: In small bowl, whisk 1/4 cup all-purpose flour and 1/2 cup sour cream until smooth. Gradually stir into slow cooker, then add 1 tsp dried thyme and 1/2 tsp dried parsley. Stir well.
  5. Step 5: Cook on LOW for 30 minutes, stirring occasionally, until sauce thickens and coats the back of a spoon.
  6. Step 6: Serve chicken and sauce over 12 oz cooked egg noodles.

Frequently asked questions

How long does Creamy Slow-Cooker Chicken and Mushroom Stroganoff take to make?

Total time is about 435 minutes (15 min prep + 420 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Creamy Slow-Cooker Chicken and Mushroom Stroganoff?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sliced mushrooms from drying out.

Can I substitute ingredients in Creamy Slow-Cooker Chicken and Mushroom Stroganoff?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Creamy Slow-Cooker Chicken and Mushroom Stroganoff for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Creamy Slow-Cooker Chicken and Mushroom Stroganoff?

American slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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