This slow cooker chicken stroganoff is truly epic. It’s loaded with robust and comforting flavour, a rich creamy sauce and tender fall-apart chicken thighs. All that and it’s incredibly easy to make too!
We’ve been making this for years, adapting it from my slow cooked beef stroganoff. This chicken version is somehow even better.
Sure, you can just make stroganoff relatively quickly in a pan on the stove-top (like my meatball stroganoff) but the richness and depth of flavour you get from slow cooking is worlds above, not to mention the fall-apart meat. Slow cooking is also mostly hands off and just fills your home with the most wonderful aroma while you get on about your day.
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Ingredients
Chicken and mushroom stroganoff really doesn’t require too many ingredients and all of them are basic and easy to get.
Jump to the recipe card for full ingredients and instructions.
- Chicken thighs have more flavour than chicken breast and stay more juicy. You want boneless skinless chicken thighs, remove any excess fat and chop into chunks.
- Swiss brown mushrooms are known by many names including cremini mushrooms, baby bella mushrooms and chestnut mushrooms. They have more flavour than white button mushrooms.
- Seasonings: The chicken is seasoned with mustard powder and paprika plus flour which helps to thicken the sauce later. You can swap the mustard powder for a tablespoon of Dijon mustard.
- Alliums in the form of onion and garlic add so much flavour. Red onion or brown onion work.
- The sauce is made up largely of low-sodium chicken stock (or chicken broth) but also a little light soy sauce for umami.
- Sour cream is a must in any great stroganoff recipe. I use light sour cream but you can use full fat.
- Fresh dill is a classic with stroganoff. It’s more than just a garnish; it adds a fresh, herbaceous lift that this rich dish really benefits from.
How to make chicken stroganoff
While you can of course make a regular chicken stroganoff on the stovetop fairly quickly, you won’t get nearly as much flavour as you get from this easy crockpot chicken stroganoff. Sure it takes longer but it’s actually much easier to make and more hands off.
Jump to the recipe card for full ingredients and instructions.
2. Sear the chicken
Cook the chicken in a frying pan or large skillet with a little oil until just browned all over. It doesn’t need to be cooked through. Do this stage in batches so you don’t crowd the pan.
3. Slow cook the chicken
Now, add that chicken along with onion, garlic, stock and soy sauce to the bowl of a slow cooker or crock pot. Cook on low for 5 hours until the chicken easily breaks apart.
4. Cook the mushrooms
Use the same pan to melt the butter and cook the mushrooms until turning golden. Transfer them to a plate and chill until required.
5. The final 30 minutes
Once the chicken is cooked to fall-apart perfection, stir in the mushrooms, sour cream and cracked black pepper. Cook on low for a further 30 minutes and it’s ready to serve.
What to serve with chicken stroganoff
You can serve chicken stroganoff with rice, pasta or mashed potato – these, at least, are the most common choices. Pasta always for me, thanks. You could also serve it with things like roast potatoes for extra comfort. Or cut the carbs and serve it with some cauliflower rice. Add a side of green beans for some more veg.
Storage
Store any leftover slow cooked chicken stroganoff in an airtight container in the fridge for up to 4 days. It also freezes quite well for up to 2 months.
Leftovers reheat well in the microwave for 2-3 minutes.
FAQ’s
Yes, it is. If you don’t feel like searing the chicken first, though it does add great flavour, you can add your seasoned chicken to the slow cooker raw.
As mentioned above, you don’t have to brown the chicken first, however, it does add more flavour if you take the time to do it.
Start with a great recipe, like this one is your best bet. This slow cooked chicken stroganoff is absolutely packed with flavour and I have a secret ingredient – light soy sauce. It adds umami but some salt too.
The chicken doesn’t need to be covered in liquid but it will need some added liquid in the form of stock. It’s enough to steam it as it cooks.
It’s better to use the low setting on the slow cooker for the most tender meat that remains juicy. Using the high setting can lead to overcooking and drying out the meat.
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Ingredients
- 2 tablespoons vegetable oil (notes 1)
- 1 kg skinless boneless chicken thighs (2 ¼lb)
- ⅓ cup plain flour (all-purp flour) (43g / 1.5oz)
- 3 teaspoons mustard powder (notes 3)
- 3 cloves garlic minced
- 1 ½ tablespoons mild paprika (notes 1)
- 1 medium onion red or brown, thinly sliced
- 1 cup low sodium chicken stock (250ml)
- 2 tablespoons light soy sauce (notes 1)
- 2 tablespoons butter
- 400 g swiss brown mushrooms (cremini / baby bella / chestnut) (14oz)
- ¾ cup light sour cream (180ml) (notes 2)
- ½ teaspoon freshly cracked black pepper
- Fresh dill or fresh parsley, to serve
For best results, always weigh ingredients where a weight is provided
Equipment
- Slow cooker / crock pot
Instructions
- Slice the chicken into large chunks (about 3-4cm/1 ½ inches), removing any excess fat as you go.
- In a large bowl combine the flour, mustard powder and paprika then add the chicken and toss well to coat it thoroughly.
- In a large skillet or frying pan over medium high heat, heat half of the oil. Add half the chicken and cook 1-2 minutes on each side until mostly sealed all over (it doesn’t need to be cooked through). Set aside on a plate. Repeat with the remaining oil and chicken.
- To your slow cooker add the onion, garlic, chicken stock, soy sauce and the chicken along with any resting juices. Give it a good mix around, then cook on the low setting for about 5 hours until the chicken easily breaks apart.Don’t rinse out the frypan yet.
- Wash or brush the the mushrooms to clean them then slice thinly.
- In the same frypan over medium high heat, melt the butter and add the sliced mushrooms. Fry for 6-7 minutes until cooked and turning golden. Store in the fridge until required.
- When the chicken is shred-able, add the mushrooms, sour cream and cracked pepper and give the mixture a good stir. Cook a further 30 minutes.This is a good time to get your sides cooking too.
- Add salt to taste if required. Serve the chicken stroganoff over pasta, rice or mashed potatoes topped with small sprigs of dill.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- Sour cream: You can use light sour cream or full fat sour cream
- Mustard: If you can’t get mustard powder (get it if you can because it works as a wonderful seasoning on so many things), you can use 1 tablespoon of Dijon mustard in it’s place.
- Nutrition details are approximate only – scroll below the recipe to find the full nutritional information.
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2 Comments on “Slow Cooker Chicken Stroganoff”
Thanks for sharing this yummy recipe.
You’re welcome, Ruby. I’m so happy you love it.