Why You’ll Love This Recipe
This slow cooker stroganoff recipe is the ultimate blend of convenience and comfort. With just a few minutes of prep time, you can come home to a hot, savory dinner that’s both filling and flavorful. The creamy sauce, infused with herbs and mushrooms, makes each bite melt-in-your-mouth delicious. It’s also budget-friendly, kid-approved, and easily adaptable to fit your tastes or dietary needs.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken breasts or thighs
cream of mushroom soup
sour cream
chicken broth
onion (finely chopped)
garlic (minced)
sliced mushrooms (fresh or canned)
paprika
salt
black pepper
egg noodles or cooked rice (for serving)
optional: parsley for garnish
Directions
- Place the chicken breasts or thighs in the bottom of your slow cooker.
- In a bowl, mix together the cream of mushroom soup, sour cream, chicken broth, chopped onion, garlic, mushrooms, paprika, salt, and pepper.
- Pour the sauce mixture over the chicken, spreading evenly.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and fully cooked.
- Once cooked, shred the chicken directly in the slow cooker or leave it whole if preferred.
- Stir the mixture to combine, then serve hot over cooked rice or egg noodles.
- Garnish with parsley if desired.
Servings and timing
This recipe serves 6 and takes about 10 minutes to prepare and 6 hours to cook on low (or 3–4 hours on high). Total time: approximately 6 hours and 10 minutes.
Variations
- Use different meat: Try turkey breast or pork loin instead of chicken.
- Make it vegetarian: Use meat substitutes or extra mushrooms and vegetable broth.
- Add vegetables: Stir in frozen peas, carrots, or spinach in the last 30 minutes of cooking.
- Spice it up: Add a dash of cayenne pepper or hot sauce for heat.
- Use Greek yogurt: For a lighter version, substitute sour cream with plain Greek yogurt.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop over low heat, adding a splash of broth or milk if needed to loosen the sauce. You can freeze the chicken and sauce (without rice or noodles) for up to 2 months. Thaw overnight in the fridge and reheat before serving.
FAQs
Can I use frozen chicken?
Yes, but it’s recommended to thaw the chicken first for even cooking and food safety.
Can I cook this on high instead of low?
Yes, cook on high for 3–4 hours if you’re short on time.
What can I use instead of cream of mushroom soup?
You can use cream of chicken soup or make a homemade white sauce as a substitute.
Is this recipe gluten-free?
It can be! Just use gluten-free cream soup and serve it over rice or gluten-free noodles.
Can I add cream cheese?
Yes, adding a few tablespoons of cream cheese during the last hour of cooking makes it extra creamy.
How do I thicken the sauce?
If the sauce is too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in during the last 30 minutes of cooking.
Can I use rotisserie chicken?
Yes, add cooked rotisserie chicken during the last 30–60 minutes so it warms without overcooking.
What kind of rice works best?
White rice, jasmine, or brown rice all work well—just cook it separately and serve the stroganoff on top.
Can I skip the mushrooms?
Yes, just leave them out or substitute with another vegetable like zucchini or bell pepper.
Is it okay to make this ahead of time?
Definitely. Prepare it the night before, refrigerate the ingredients in the slow cooker insert, and start cooking in the morning.
Conclusion
Creamy Slow Cooker Chicken and Stroganoff Over Rice is a delicious, low-effort meal that delivers high rewards in flavor and comfort. Whether you’re feeding a hungry family or stocking up on leftovers for the week, this recipe is as reliable as it is satisfying. With its creamy sauce, tender chicken, and versatility, it’s sure to become a regular in your slow cooker rotation.
PrintCreamy Slow Cooker Chicken and Stroganoff Over Rice
Creamy Slow Cooker Chicken and Stroganoff Over Rice is a hearty and comforting meal made with tender chicken, a rich mushroom sauce, and served over fluffy rice or egg noodles. It’s perfect for busy days and family dinners.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Salt
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 (10.5 oz) can cream of mushroom soup
- 1 cup sour cream
- 1/2 cup chicken broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups sliced mushrooms (fresh or canned)
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- Cooked rice or egg noodles, for serving
- Optional: chopped parsley, for garnish
Instructions
Place the chicken breasts or thighs in the bottom of the slow cooker.
- In a bowl, combine the cream of mushroom soup, sour cream, chicken broth, onion, garlic, mushrooms, paprika, salt, and pepper.
- Pour the sauce mixture evenly over the chicken.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is fully cooked and tender.
- Shred the chicken in the slow cooker or leave whole if preferred.
- Stir to combine everything well.
- Serve hot over cooked rice or egg noodles and garnish with parsley if desired.
Notes
- Thaw chicken before using for even cooking and food safety.
- Substitute Greek yogurt for a lighter version.
- Add vegetables like peas or spinach in the last 30 minutes of cooking.
- To thicken sauce, stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) during the final 30 minutes.
- Freeze leftovers (without rice or noodles) for up to 2 months.
Nutrition
- Serving Size: 1 serving (without rice)
- Calories: 310
- Sugar: 3g
- Sodium: 440mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 110mg
