Print

Creamy Slow Cooker Chicken and Stroganoff Over Rice

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

  1. 2 lbs boneless, skinless chicken breasts or thighs
  2. 1 (10.5 oz) can cream of mushroom soup
  3. 1 cup sour cream
  4. 1/2 cup chicken broth
  5. 1 small onion, finely chopped
  6. 2 cloves garlic, minced
  7. 1 1/2 cups sliced mushrooms (fresh or canned)
  8. 1 tsp paprika
  9. 1/2 tsp salt
  10. 1/4 tsp black pepper
  11. Cooked rice or egg noodles, for serving
  12. Optional: chopped parsley, for garnish

Instructions

Place the chicken breasts or thighs in the bottom of the slow cooker.

  1. In a bowl, combine the cream of mushroom soup, sour cream, chicken broth, onion, garlic, mushrooms, paprika, salt, and pepper.
  2. Pour the sauce mixture evenly over the chicken.
  3. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is fully cooked and tender.
  4. Shred the chicken in the slow cooker or leave whole if preferred.
  5. Stir to combine everything well.
  6. 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

Find it online: https://thefamilycooking.com/creamy-slow-cooker-chicken-and-stroganoff-over-rice/