Chicken Stroganoff
Prep Time: 20 mins
Cook Time: 4 hrs
Yield: 4-6 Servings
Published
Last Updated
This slow-cooked chicken dish features tender thighs simmered with mushrooms, onions, and garlic in a rich, creamy sauce infused with Dijon mustard, white wine, and Worcestershire sauce. Served over egg noodles, it's a hearty, comforting meal perfect for any night of the week!
Ingredients
- 6 boneless skinless chicken thighs
- 1 onion, diced
- 6 fresh garlic cloves, minced
- 16 ounces mushrooms, sliced
- salt and pepper, to taste
- 1⁄2 cup dry white wine, (can be sub with chicken broth)
- 1⁄2 cup chicken broth
- 1 tablespoon dijon mustard
- 2 tablespoons Worcestershire sauce
- 1 cup sour cream
- 2 tablespoons flour
- 1 pound egg noodles
Directions
- Layer the chicken thighs, sliced mushrooms, and diced onions at the bottom of the slow cooker. Season generously with salt, pepper, and minced garlic.
- In a medium bowl, whisk together the chicken broth, white wine (or extra broth), Worcestershire sauce, and Dijon mustard. Pour this mixture over the chicken and vegetables, ensuring everything is well coated.
- Cover the slow cooker and cook on high for 3-4 hours, or on low for 4-6 hours, until the chicken is tender and cooked through.
- Whisk together sour cream and flour and pour into crockpot.
- Let cook for 30 more minutes on low.
Notes
All slow cookers operate at different temperatures, cooking times may vary.