Slow Cooker Chicken Stroganoff
Servings: 8 servings
Calories: 196cal
Equipment
Ingredients
- 3 boneless skinless chicken breasts cubed
- 1 Tablespoon sea salt
- ½ teaspoon ground pepper
- ¼ teaspoon onion powder
- 1 ½ cups low sodium chicken stock
- ½ cup sour cream
- 1 Tablespoon Dijon mustard
- 1 Tablespoon Worcestershire sauce
- 12 ounces mushrooms sliced
- 8 ounces brick style cream cheese softened and cubed
- 10 ounces egg noodles cooked separately
Instructions
- Add cubed chicken into a lightly greased slow cooker.3 boneless skinless chicken breasts
- Season the chicken with salt, pepper and onion powder.1 Tablespoon sea salt, 1/2 teaspoon ground pepper, 1/4 teaspoon onion powder
- Add in chicken stock, sour cream, Dijon, and Worcestershire sauce. Mix to incorporate.1 1/2 cups low sodium chicken stock, 1/2 cup sour cream, 1 Tablespoon Dijon mustard, 1 Tablespoon Worcestershire sauce
- Add the mushrooms, then place chunks of softened cream cheese on top of the mixture in the slow cooker. Set it on LOW for 6 hours.12 ounces mushrooms, 8 ounces brick style cream cheese
- Stir well to mix everything and to help break up the cream cheese. The chicken will start shredding at this point but you may need to shred it lightly with a fork.
- Serve the mixture over a bed of cooked egg noodles, or mix them in entirely.10 ounces egg noodles
- Serve immediately with freshly chopped parsley.
Notes
- You can easily substitute with chicken thigh meat.
- You can omit the Worcestershire sauce or Dijon mustard if that's what you prefer, but the two really help bring a lot of flavor to the plate. Feel free to add a splash of dry white wine for an even richer sauce.
Nutrition
Serving: 1serving | Calories: 196cal | Carbohydrates: 5g | Protein: 13g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 64mg | Sodium: 1078mg | Potassium: 408mg | Fiber: 1g | Sugar: 3g | Vitamin A: 487IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 1mg
