When I was in college, I was dating a special guy. His birthday was coming up, and I asked him what his favorite meal was. His answer was Beef Stroganoff. Even though classic Russian Stroganoff had been popular in the U.S. since the 1950’s, I had never eaten it much less cooked it. Well, it was long before the days of computers and checking online for recipes. I, of course, went to my favorite place, the library, and found a recipe there. My fellow had a surprise birthday meal of Beef Stroganoff which included the classic ingredients of sour cream, mushrooms, onions, pasta, and steak, and I discovered a new dish I loved.
Last year I shared my Beef Stroganoff recipe. Today I’m sharing a leaner Stroganoff. I have seen recipes for a crock pot Stroganoff made with chicken for some time. I don’t want to use the short-cuts of condensed mushroom or cream of chicken soups or packets of dry onion mix. There are too many chemicals in many of the canned soups. I’m using low salt chicken broth, low fat Greek yogurt or low fat sour cream for the classic flavor with fresh mushrooms and onion. Most recipes suggest boneless, skinless chicken breast cubed, but several people like to use boneless, skinless chicken thighs. I am using chicken breasts today, but you could also try the frugal boneless, skinless thighs. I’m skipping all the browning and placing all ingredients in the slow cooker. Turn on low and do other things. In 5 hours, dinner is ready when you add cooked egg noodles and a salad. For non – pasta lovers, you can also serve the meal over rice. I hope your family likes Chicken Stroganoff straight from the slow cooker.
Slow Cooker Chicken Stroganoff
Use organic when available. Serves 4
Slow Cooker Chicken Stroganoff
Ingredients
- 1 large onion chopped
- 1 garlic clove chopped
- 8 oz sliced mushrooms
- 1 1/2 lb cubed boneless, skinless chicken breasts (or thighs)
- 12 oz egg noodles
- 1 cup low salt chicken broth
- 1/4 cup dry white wine
- 1 tsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 3 tbsp flour
- 1 tbsp tomato sauce
- 1 bay leaf
- salt and pepper to taste
- fresh chopped parsley for garnish
Instructions
- Grease or spray inside of slow cooker with cooking spray
- Place onions, garlic, chicken and mushrooms in bottom of crock pot
- Add salt and pepper to taste and mix
- In large bowl add chicken broth, Worcestershire sauce, Dijon mustard, tomato paste, wine and flour
- Whisk to combine
- Pour broth mixture over ingredients in slow cooker
- Stir to mix
- Add bay leaf
- Turn slow cooker on low
- Let cook for 4 1/2 to 5 hours or until chicken is cooked through
- When ready to serve, bring a large pot of water to a boil
- Add 1 teaspoon salt to water for egg noodles
- Cook noodles according to package instructions
- Remove bay leaf from slow cooker and add Greek yogurt (or sour cream)
- Add more salt or pepper if needed and stir
- Serve immediately over cooked noodles
- Garnish with fresh parsley
Enjoy!
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Your special guy was very lucky. Thank you for the new recipe using chicken. Thank you for sharing at #aclwcc.
Happy Monday!
I love beef stroganoff (although I haven’t had it in forever) and the chicken version sounds even better. Too bad I don’t have a slow cooker.
This sounds so good. What a lucky guy you were dating. I have been looking for more slow cooker recipes so I will be giving this a try.
Thanks for sharing. This looks so good.
Dear Carol,
a good idea to use chicken stroganoff instead of beef – and it looks delicious! I also like that you don’t use any chemical ingredients. I don’t have a slow cooker, but I think I can cook it at “normal speed” and it will taste delicious, too. Thanks for the suggestion 🙂
All the best from Austria, Traude
https://rostrose.blogspot.com/2022/09/juli-august-2022-teil-2-und-weiter-geht.html
that’s the wonderful thing about home cooking – you know what’s in your food!
I love the fabulous homemade sauce you’ve created for this recipe. This is one chicken dinner that is sure to serve up satisfying comfort food flavors!
Yum — I love beef stroganoff and don’t know why I never thought to make this lighter version, the creamy sauce will be perfect with chicken (I use boneless skinless thighs all the time in other recipes and always have them in the freezer) — Fall is definitely the season for slow cookers here. . Thanks for this.
glad you like it.
PS: I totally agree with you on the soup and soup mix and so many other “convenience ” foods we used to rely on. No longer!!
I always read the ingredients before buying.
This sounds fantastic! I so love cooking in my slow cooker. Bookmarking so I can try this.
Visiting today from Encouraging Hearts & Home #1&2