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Twist on a Classic: Slow-Cooker Chicken Stroganoff

No canned condensed cream of chicken soup here! Feel better about making this easy spin on traditional stroganoff from scratch.
Slow Cooker Chicken Stroganoff

I love the slow cooker. It’s perfect for any time of year: when you’re trying to keep the kitchen cool in the summer, when you need a warm, hearty soup in the winter, and even now, when we are transitioning from winter to spring and want easy, comforting meals that aren’t quite as heavy. Enter this Slow-Cooker Chicken Stroganoff recipe. It’s still homey and creamy like traditional stroganoff, but swapping chicken for beef helps lighten things up a bit. Did I mention it’s also super easy to make?

For this recipe, you’ll need: chicken breast, Progresso chicken broth, sour cream, cooked egg noodles, butter, flour, Worcestershire sauce, parsley, an onion, some sliced mushrooms, a bit of milk and some salt and pepper. Notice there’s no condensed cream of chicken soup on this list—this recipe is scratch all the way!

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To start, place the chicken into the slow cooker and season it well with salt and pepper. Next, make the sauce on the stove by melting the butter in a 1-quart saucepan over medium heat. Whisk in the flour and cook for 1 minute, beating constantly, and then whisk in chicken broth, milk and a bit of Worcestershire sauce. Continue cooking for about 3 minutes or until the mixture is thickened up, just like a gravy. Remove from the heat and pour over the chicken breasts in your slow cooker.

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I cook this on high heat for 2 hours, but you can alternatively cook on low heat for 4 hours. Once the chicken is completely cooked through and tender, shred it with a couple of forks and mix in the sour cream.

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Cover the slow cooker back up and turn it up to high and let it cook for about 10 minutes, or just enough time to give the sour cream a chance to warm up a bit. Meanwhile, drizzle some olive oil in a skillet and cook some sliced mushrooms and diced onion on medium heat until tender.

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Stir the mushroom-onion mixture in with the chicken mixture. Toss some cooked egg noodles into a serving bowl, ladle a bit of the chicken mixture over the top and sprinkle with diced parsley.



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