Thomas' Chicken Stroganoff
Submitted by torijune
A set-it-and-forget-it chicken stroganoff simmered in the slow cooker with mushrooms, white wine, and garlic, then finished with a creamy sour cream sauce. Serve over egg noodles for the coziest weeknight dinner.
YIELD
6 servingsPREP
20 minCOOK
7 hrsREADY
8 hrsThe crockpot does all the work on this one, and it does it well.
Chicken breast cubes go in with a full pound of sliced mushrooms, onions, garlic, green onions, white wine, and chicken broth, then everything simmers low and slow for six to seven hours until the chicken is fall-apart tender and the mushrooms have melted into the sauce.
Right at the end, a sour cream and flour mixture gets tempered with hot cooking liquid and stirred back in, thickening everything into that velvety, tangy stroganoff sauce that makes this dish legendary.
Pile it over a big bowl of egg noodles and scatter sliced green onion tops over everything for color and bite.
Pro Tips
- Temper the sour cream first. Stir some hot liquid into the sour cream mixture before adding it to the pot. Dumping cold sour cream directly into the hot crockpot can cause it to curdle.
- Don’t skip the dry mustard. It’s only a teaspoon, but it adds a subtle sharpness that keeps the sauce from tasting flat.
- Low and slow is the move. Resist the temptation to crank it to high. Six to seven hours on low gives you the most tender chicken and the deepest flavor.
- Cook noodles separately. Toss them into the stroganoff right before serving, or serve alongside. Adding them too early turns them mushy.
Ingredients
Directions
Bone and skin chicken breasts.
Cut into ½ inch; cubes.
Combine all ingredients, except sour cream and flour.
Place in a 4 to 5 quart crockpot.
Cook on low for approximately 6 to 7 hours, stirring once or twice, if possible.
Increase heat to high.
Mix sour cream and flour together.
Stir some of the hot liquid from the crockpot into the sour cream mixture; then stir the sour cream mixture into the slow cooker, mixing well.
Cover and cook on high for 30 minutes more or until slightly thickened.
Serve over cooked noodles or stir noodles into Chicken Stroganoff.
Sprinkle reserved sliced green onions over top.
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