Chicken stroganoff is a classic comfort food, and this slow cooker version makes it even easier to enjoy! This recipe delivers a rich, creamy sauce with tender chicken and perfectly cooked noodles, all without the fuss of constant stovetop monitoring. Let's dive into the details of creating this delectable dish.
What Makes this Crockpot Chicken Stroganoff Recipe Special?
This recipe prioritizes ease and deliciousness. Using a crockpot minimizes hands-on time, allowing the flavors to meld beautifully while you focus on other things. We'll explore some key ingredients and techniques that elevate this recipe above the average. The creamy sauce is rich and flavorful, not overly heavy, and the chicken remains juicy and tender thanks to the slow cooking process.
Ingredients You'll Need:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup cremini mushrooms, sliced (or your favorite kind!)
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 cup sour cream
- 1/2 cup chicken broth
- 1/4 cup dry sherry (optional, but adds depth of flavor)
- 1 tbsp Dijon mustard
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 ounces egg noodles, cooked according to package directions
Instructions:
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Sear the Chicken (Optional but Recommended): While not strictly necessary, searing the chicken before adding it to the crockpot adds a lovely depth of flavor. Heat olive oil in a large skillet over medium-high heat. Brown the chicken pieces in batches, then set aside.
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Sauté Aromatics: In the same skillet (or a separate one if preferred), sauté the chopped onion until softened, about 5 minutes. Add the minced garlic and sauté for another minute until fragrant.
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Combine Ingredients in Crockpot: Transfer the sautéed onions and garlic to your slow cooker. Add the seared chicken, sliced mushrooms, cream of mushroom soup, sour cream, chicken broth, sherry (if using), Dijon mustard, paprika, salt, and pepper. Stir well to combine.
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Slow Cook: Cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and the sauce has thickened slightly.
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Serve: Stir in the cooked egg noodles just before serving. Garnish with fresh parsley or chives, if desired.
Frequently Asked Questions (FAQs)
Can I use different types of mushrooms?
Absolutely! Feel free to experiment with different types of mushrooms. Shiitake, oyster, or button mushrooms would all work well in this recipe.
Can I make this recipe without sherry?
Yes, the sherry is optional. If you don't have sherry or prefer not to use it, you can simply omit it from the recipe. The dish will still be delicious.
How can I thicken the sauce?
If you find the sauce is too thin after cooking, you can thicken it by stirring in a tablespoon or two of cornstarch mixed with a little cold water. Let it simmer for a few minutes until the desired consistency is reached.
Can I make this recipe ahead of time?
Yes, you can prepare the stroganoff in the slow cooker the night before and keep it on the warm setting until ready to serve. Just add the noodles right before serving to prevent them from becoming mushy.
What can I serve with chicken stroganoff?
Chicken stroganoff pairs well with many sides. Some popular choices include mashed potatoes, steamed green beans, a simple salad, or crusty bread for dipping in the delicious sauce.
Tips for Success:
- Don't overcook the chicken. Overcooked chicken will be dry.
- Taste and adjust seasonings as needed.
- For a richer flavor, use homemade chicken broth.
- Leftovers can be stored in the refrigerator for up to 3 days.
This crockpot chicken stroganoff recipe is a guaranteed crowd-pleaser. Enjoy!
