Slow Cooker Chicken Stroganoff

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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  • Level: Easy
  • Total: 4 hr 15 min
  • Active: 15 min
  • Yield: 4 to 6 servings
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2 cups low-sodium chicken broth

1/4 cup all-purpose flour

1 tablespoon tomato paste

One 1-ounce package dry onion soup mix

Kosher salt and freshly ground black pepper

8 ounces button mushrooms, quartered

6 boneless, skinless chicken thighs (about 1 3/4 pounds)

12 ounces egg noodles

4 tablespoons butter, cut into pieces

4 ounces cream cheese, at room temperature 

Chopped fresh parsley, for serving


Special equipment:
a 6-quart slow cooker
  1. Whisk together the broth, flour, tomato paste, onion soup mix, 1 teaspoon salt and 1/2 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.
  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. 
  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.