Name: Slow Cooker Chicken and Mushroom Stroganoff Recipe 2025
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Yield: 4 servings
Cuisine: American
Ingredients: Boneless, skinless chicken thighs or breasts – Thighs are ideal for slow cooking because they stay juicy and shred easily. Breasts work too but can dry out faster.; Mushrooms – Use white button, cremini, or baby bella mushrooms. Their earthy taste gives the sauce depth and body.; Onion and garlic – These are the flavor builders. As they cook down, they release sweet, savory notes that anchor the entire dish.; Chicken broth – This adds moisture and flavor. Low-sodium versions give you more control over salt levels.; Dijon mustard – It brings a subtle tanginess that balances the richness of the dairy.; Sour cream and cream cheese – Together, they create the creamy texture that makes this dish stroganoff. Add these at the end for a velvety finish.

Description

This Slow Cooker Chicken and Mushroom Stroganoff is a comforting classic made easier with simple ingredients like chicken breast strips, mushrooms, and a rich, creamy sauce. Enhanced with Greek seasoning, sour cream, and a touch of Worcestershire, it’s a flavorful meal served over tender egg noodles. The slow cooker does the heavy lifting, making it a fuss-free dish perfect for busy days or cozy nights in.

Ingredients

Scale

Main Ingredients

3 tablespoons unsalted butter
1 medium-sized onion, finely diced
1 cup mushrooms, thinly sliced
1 pound skinless, boneless chicken breasts, cut into slender strips
1 teaspoon Greek seasoning
½ teaspoon freshly ground black pepper

For the Sauce

½ cup chicken broth
½ cup milk
½ teaspoon Worcestershire sauce
½ cup sour cream
2 tablespoons all-purpose flour

To Serve

1 package (12 oz) egg noodles
1 tablespoon freshly chopped parsley (or to taste)

Instructions

Sauté the Aromatics
In a skillet over medium heat, melt the butter. Add diced onion and sliced mushrooms, and cook for 5–7 minutes until softened and slightly golden.
Assemble in the Slow Cooker
Transfer the sautéed vegetables to the slow cooker. Add the chicken breast strips, Greek seasoning, and black pepper. Pour in the chicken broth, milk, and Worcestershire sauce. Stir gently to combine.
Cook Until Tender
Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the chicken is fully cooked and tender.
Thicken the Sauce
In a small bowl, whisk the sour cream and flour together until smooth. Stir the mixture into the slow cooker. Cook on LOW for another 15–20 minutes to allow the sauce to thicken.
Cook Noodles and Finish
While the sauce thickens, cook the egg noodles according to package instructions. Drain and set aside. Just before serving, stir freshly chopped parsley into the stroganoff.
Serve and Enjoy
Spoon the creamy chicken and mushroom sauce over the cooked egg noodles. Garnish with extra parsley if desired.

Notes

Greek seasoning adds a Mediterranean twist feel free to adjust to taste or substitute with Italian herbs.
Stirring the sour cream with flour helps thicken the sauce while keeping it smooth.
For a richer sauce, use whole milk or substitute part of it with cream.
Leftovers can be stored in the fridge for 3–4 days and reheated gently on the stovetop.

Prep Time: 15 minutes
Cook Time: 5 hours
Category: Dinner
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 460
Sugar: 5g
Sodium: 520mg
Fat: 20g
Saturated Fat: 9g
Unsaturated Fat: 10g
Carbohydrates: 38g
Fiber: 2g
Protein: 32g
Cholesterol: 110mg

Keywords: slow cooker stroganoff, chicken mushroom stroganoff, creamy chicken, crockpot chicken, egg noodles, chicken and mushrooms, easy dinner recipe, Greek seasoning chicken