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Creamy crockpot chicken stroganoff served in a bowl with herbs

Chicken Stroganoff

This cozy creamy crockpot chicken stroganoff delivers irresistible flavors and is perfect for chilly evenings, providing multiple serving options for a comforting meal.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 410
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts (about 1.5 lbs / 680 g) Select fresh chicken that appears pink and moist; if frozen, ensure they have fully thawed before cooking.
  • 8 oz white mushrooms, sliced Opt for firm, plump mushrooms without any wrinkles or dark spots.
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1.5 cups low-sodium chicken broth
  • 1 cup full-fat sour cream (or Greek yogurt as substitute) For a lighter version, you can swap in Greek yogurt, which will still maintain a wonderful creaminess.
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons all-purpose flour (or cornstarch/arrowroot powder for gluten-free) If you’re gluten-free, both cornstarch and arrowroot powder work well as thickeners that won’t compromise on taste.
  • 2 tablespoons butter
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped (optional, for garnish)

Method
 

Preparation
  1. Begin by patting the chicken breasts dry with a paper towel. Prepare your vegetables: dice the onion, slice the mushrooms, and mince the garlic for added flavor.
  2. (Optional) In a skillet, melt butter over medium heat and sauté the onions and mushrooms until they are softened and fragrant, about 3-5 minutes. This step deepens the flavor but can be skipped if time is tight.
  3. Place the chicken breasts directly into the crockpot. Pour in the chicken broth, adding in the sautéed vegetables if you chose to sauté them; otherwise, just toss them in raw.
  4. Stir in the Dijon mustard, Worcestershire sauce, salt, and pepper until well mixed into the broth.
Cooking
  1. Cover the crockpot and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is tender and easily shreds with a fork.
  2. About 30 minutes before you plan on serving, remove the chicken from the slow cooker and mix the flour with a bit of cold water to create a slurry. Stir this into the crockpot liquid to help thicken it further.
  3. Shred the chicken using two forks and reintroduce it back into the crockpot. Cook uncovered on high for an additional 20-30 minutes to allow the sauce to thicken nicely.
  4. Turn off the heat and gently stir in the sour cream until it’s fully incorporated. Taste and adjust seasoning if necessary. Optionally garnish with fresh parsley before serving.

Notes

Taste the broth before serving; add extra seasoning if desired, as personal preferences on salt and spice can vary. Make ahead: Prepare the chicken and sauce the night before; simply reheat once you’re ready to serve. Store leftovers in airtight containers and freeze for up to 3 months.