Is it okay to put raw chicken in a slow cooker?

Absolutely! It's completely safe. The slow cooker heats the chicken to a safe internal temperature over several hours, making it perfectly tender and juicy.

How do you keep stroganoff from curdling in a slow cooker?

This recipe is great because it uses cream cheese and condensed soup, which are very stable and unlikely to curdle. If you add sour cream at the end, stir it in gently on low heat and don't let it come to a boil.

What meat goes with mushroom stroganoff?

While beef is the most traditional meat for stroganoff, chicken is a fantastic and lighter alternative. Ground beef, pork tenderloin, and even meatballs also work wonderfully with this savory mushroom sauce.

What can I add to stroganoff for flavor?

To boost the flavor, try adding a splash of white wine, a teaspoon of Dijon mustard, or a dash of Worcestershire sauce to the sauce mixture. Sautéing the mushrooms with fresh garlic first also adds amazing depth.

How do you thicken stroganoff sauce in a crock pot?

This sauce is usually quite thick and creamy on its own. If you find it’s too thin for your liking, you can make a slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stirring it into the slow cooker for the last 30 minutes of cooking.

The Best Slow Cooker Chicken Stroganoff (So Creamy!)

Description

This incredibly easy slow cooker chicken stroganoff recipe delivers a rich, savory, and creamy mushroom sauce with tender, fall-apart chicken every single time, making it the perfect set-it-and-forget-it meal.

Ingredients

Scale

4 Boneless, Skinless Chicken Breasts, cubed

8 oz Sliced Mushrooms

8 oz Cream Cheese, softened

1 can (10.5 oz) Cream of Chicken Soup

1 envelope (1.25 oz) Dry Onion Soup Mix

Salt and Pepper to taste

8 oz Egg Noodles, cooked for serving

Fresh Parsley, chopped for garnish

Instructions

Lightly grease the inside of your slow cooker. Place the cubed chicken in an even layer on the bottom, then scatter the sliced mushrooms on top of the chicken.
In a medium bowl, combine the softened cream cheese, cream of chicken soup, and the dry onion soup mix. Stir everything together with a spatula until it’s well-combined and relatively smooth.
Spoon the creamy mixture over the chicken and mushrooms in the slow cooker. Spread it out into an even layer, covering everything completely.
Secure the lid and cook on LOW for 4-6 hours or on HIGH for 3 hours.
About 30 minutes before serving, cook your egg noodles according to the package directions. Once the stroganoff is done, give everything a good stir to create a smooth, creamy sauce.
Serve the hot chicken stroganoff over the cooked egg noodles. Garnish with a sprinkle of fresh parsley, and add salt and pepper to taste.

Notes

Soften Cream Cheese: For a smooth, lump-free sauce, make sure your cream cheese is at room temperature before mixing.

Boost Flavor: For a richer taste, sear the chicken cubes in a skillet before adding them to the slow cooker.

Add Tang: For a classic stroganoff flavor, stir in 1/2 cup of sour cream during the last 15 minutes of cooking.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.

Nutrition

Serving Size: 1 serving (without noodles)
Calories: 485
Sugar: 4g
Sodium: 1050mg
Fat: 29g
Saturated Fat: 16g
Unsaturated Fat: 11g
Carbohydrates: 9g
Fiber: 1g
Protein: 45g
Cholesterol: 150mg

Keywords: slow cooker chicken stroganoff, crock pot chicken stroganoff, easy chicken stroganoff, chicken and mushroom stroganoff, creamy chicken stroganoff