Slow cooker chicken stroganoff
Tender chicken and mushrooms in a tangy, silky sour cream sauce over buttery egg noodles, comfort food that mostly makes itself.
- 285 min total
- 25 min hands-on
- Anyone can make this
- Serves 4
- About $3.26 a serving
- 670 calories
- Good the next day
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 8 oz white mushrooms, sliced
- ½ yellow onion, diced
- 2 cloves garlic, minced
- 1½ lb chicken breasts
- 1 cup chicken broth
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- ¾ cup sour cream
- 12 oz egg noodles
- 2 tbsp fresh parsley, chopped (optional)
From your pantry
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp cornstarch
Each serving has about 670 calories, 54 g protein, 72 g carbs and 17 g fat, and costs about $3.26 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No yellow onions? White onions or red onions work.
- No chicken breasts? Boneless chicken thighs or chicken tenderloins work.
- No chicken broth? Vegetable broth or bone broth works.
- No sour cream? Plain Greek yogurt works.
- No egg noodles? Fettuccine or penne works.
- No fresh parsley? Cilantro works.
Steps
Tap an underlined word for a quick explanation.
Put the mushrooms, onion and garlic in the slow cooker and lay the chicken on top.
the broth, mustard, Worcestershire, paprika, salt and pepper together and pour it over the chicken.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Cover and cook on LOW for 3 to 4 hours, until the thickest breast reads 165°F.
Timer: 210 min
Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
Lift the chicken onto a board. the cornstarch into 2 tablespoons of cold water to make a , stir it into the pot, cover, and cook on HIGH for 15 minutes, until .
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Slurry. A slurry is cornstarch or flour stirred into a little cold water until smooth. Stirred into a simmering sauce, it thickens it within a couple of minutes without lumps.
How you’ll know: It looks like milk with no lumps, and the sauce turns glossy and thick once it bubbles again.
Thicken. Thickening means cooking a sauce or soup until it’s less runny, by simmering it down or adding something like cornstarch. A thicker sauce clings to food instead of pooling on the plate.
How you’ll know: It coats the back of a spoon, and a line drawn through it with your finger holds its shape.
Timer: 15 min
While the sauce , cook the noodles in a large pot of salted water as the package says, and .
Thicken. Thickening means cooking a sauce or soup until it’s less runny, by simmering it down or adding something like cornstarch. A thicker sauce clings to food instead of pooling on the plate.
How you’ll know: It coats the back of a spoon, and a line drawn through it with your finger holds its shape.
Boil. Boiling means heating a liquid until big bubbles rise and break all over the surface. It’s the fastest way to cook pasta, potatoes and eggs, because it’s as hot as water gets.
How you’ll know: Bubbles are breaking across the whole surface, not just at the edges, and steam is rising.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
High heat
Cut the chicken into bite-size pieces. Turn the slow cooker off and in the sour cream, then the chicken.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Dolly’s tip: Adding sour cream with the heat off keeps it smooth. Boiling makes it split into little curds.Spoon the stroganoff over the noodles and scatter the parsley.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
