Slow Cooker Chicken Stroganoff
Tender chicken and mushrooms in a creamy sour cream sauce. An easy slow cooker family dinner.
Servings: 8 servings
Equipment
- slow cooker (5-quart or larger)
Ingredients
- 2 tablespoons olive oil
- 2 pounds chicken breasts cut into bite-size pieces
- 1 medium sweet onion thinly sliced (about 1 cup)
- 1 tablespoon Ranch seasoning
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
- 1 can condensed cream of chicken soup (10.5 ounces)
- 1 can condensed cream of mushroom soup (10.5 ounces)
- ¾ cup chicken broth
- 2 cups mushrooms sliced
- 1 cup sour cream
- egg noodles, mashed potatoes, or rice for serving (optional)
Instructions
- Add olive oil and chicken pieces to the slow cooker. Stir to coat the chicken with the oil.2 tablespoons olive oil, 2 pounds chicken breasts
- Add the sliced onion, Ranch seasoning, salt, garlic powder, and black pepper. Stir to coat the chicken.1 medium sweet onion, 1 tablespoon Ranch seasoning, 1 teaspoon salt, 1 teaspoon garlic powder, ½ teaspoon ground black pepper
- Add the cream of chicken soup, cream of mushroom soup, and chicken broth. Stir to combine.1 can condensed cream of chicken soup, 1 can condensed cream of mushroom soup, ¾ cup chicken broth
- Cover and cook on HIGH for 2½ to 3 hours, or until the chicken reaches an internal temperature of 165°F.
- Add the sliced mushrooms, stir, and cook for an additional 20 to 30 minutes.2 cups mushrooms
- Put the sour cream in a bowl. Gradually mix in 4 to 6 tablespoons of the warm sauce, one tablespoon at a time, to temper it. Stir the warmed sour cream into the slow cooker without boiling.1 cup sour cream
- Serve warm over egg noodles, mashed potatoes, or rice.
Notes
🥡 Storage: Refrigerate cooled leftovers in an airtight container for up to 4 days.
♨️ Reheating: Reheat gently in a saucepan over low heat, stirring often, until hot throughout. Add a splash of broth if needed. You can also microwave individual servings in short intervals.
❄️ Freezing: Freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator. The sauce may separate slightly after thawing; reheat gently while stirring.
💡 Tips: Temper the sour cream with 4 to 6 tablespoons of warm sauce before adding it. Cut chicken into evenly sized pieces and check for 165°F.
🍳 Alternate Cooking Methods:
Stovetop: Heat the olive oil in a large skillet or Dutch oven over medium heat. Cook the chicken and onion with the seasonings until the chicken is nearly cooked through. Add the soups and broth, cover, and simmer gently until the chicken reaches 165°F. Add mushrooms and cook until tender, then reduce heat and stir in tempered sour cream. Timing will vary with the size of the chicken pieces.
♻️ Leftovers: Spoon leftover stroganoff over a baked potato or toast, or serve with freshly cooked noodles.
📝 Notes: Serve over egg noodles, mashed potatoes, or rice. For a spicy version, add hot sauce or crushed red pepper flakes. Top with chopped herbs or Parmesan if desired.
Nutrition
Calories: 301kcal | Carbohydrates: 11g | Protein: 29g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 1196mg | Potassium: 658mg | Fiber: 1g | Sugar: 4g | Vitamin A: 284IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 1mg
