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Slow Cooker Chicken Stroganoff

Slow cooker chicken stroganoff
Prep Time
4h 15 min
Yields
4 - 6 servings

Move over beef – chicken is in the house. This great weeknight meal takes less than 15 minutes to prep, then the slow cooker does the rest.

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ingredients

2
cups low-sodium chicken broth
¼
cup all-purpose flour
1
Tbsp tomato paste
1 1-oz
package dry onion soup mix
Kosher salt and freshly ground black pepper
8
ounce button mushrooms, quartered
6
boneless, skinless chicken thighs (about 1 3/4 lbs)
12
ounce egg noodles
4
Tbsp butter, cut into pieces
4
ounce cream cheese, at room temperature
Chopped fresh parsley, for serving
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directions

Notes

Special equipment: a 6-quart slow cooker

Step 1

Whisk together the broth, flour, tomato paste, onion soup mix, 1 teaspoon salt and ½ teaspoon pepper in a medium bowl until combined. Add to a 6-quart slow cooker and top with the mushrooms and chicken. Cover and cook on high for 4 hours.

Step 2

When ready to serve, bring a large pot of water to a boil; salt the water generously. Add the noodles and cook until al dente according to the package directions. Drain and toss in a large bowl with the butter until the butter is melted and the noodles are completely coated.

Step 3

Transfer the chicken to a small bowl and shred with 2 forks. Whisk the cream cheese into the sauce until completely incorporated; stir in the chicken and noodles. Top with parsley before serving.

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My rating for Slow Cooker Chicken Stroganoff
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