Description

This Slow Cooker Chicken Stroganoff is a comforting and creamy dish featuring tender chicken cooked low and slow with a rich white sauce. The recipe combines simple ingredients like chicken breasts, Italian salad dressing mix, and a homemade creamy garlic sauce, making it perfect for an easy weeknight meal. Served over egg noodles and optionally garnished with parsley and sour cream, this dish offers a luscious take on classic stroganoff flavors without the need for beef or mushrooms.

Ingredients

Scale

Chicken and Seasoning

1 1/2 pounds chicken breasts (about 3), chopped into bite-size pieces
1/2 onion, chopped
1 (0.7-oz) package Italian salad dressing mix
2 tablespoons white wine (optional)
2 tablespoons butter, chopped into pieces

Sauce

1 (8-oz) package cream cheese
1/4 cup butter (1/2 stick)
2 cloves garlic, minced
1/4 cup flour
1/2 cup chicken broth
1/2 cup milk
1 teaspoon kosher salt
1/2 teaspoon black pepper

To Serve

12 ounces egg noodles, cooked according to package instructions
Parsley, chopped (optional, to garnish)
Sour cream (optional, to garnish)

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Instructions

Prepare Chicken: Chop the chicken breasts into bite-size pieces and place them in the slow cooker.
Add Onion: Add the chopped half onion to the slow cooker with the chicken.
Season: Sprinkle the Italian salad dressing mix evenly over the chicken and onions, then rub the seasoning into the chicken with your hands to distribute the flavors well.
Add Wine: Carefully drizzle 2 tablespoons of white wine on the side of the mixture, avoiding washing off the seasoning. The wine is optional but adds depth of flavor.
Add Butter: Scatter the 2 tablespoons of chopped butter on top of the chicken mixture to enrich the dish.
Cook Chicken: Cover the slow cooker with the lid and cook on high for about 3 hours, or on low for 4-5 hours, until the chicken is cooked through and tender.
Add Cream Cheese: Once the chicken is tender, open the lid and add the entire 8-ounce package of cream cheese to the slow cooker. Replace the lid.
Make White Sauce: In a medium skillet, melt 1/4 cup butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Whisk in 1/4 cup flour to make a paste. Slowly add 1/2 cup chicken broth whisking constantly to avoid lumps. Gradually add 1/2 cup milk, continuing to whisk until the sauce thickens and is smooth.
Season Sauce: Remove the skillet from heat and stir in 1 teaspoon kosher salt and 1/2 teaspoon black pepper to season the sauce.
Combine Sauce and Chicken: Pour the white sauce into the slow cooker over the chicken and cream cheese. Gently stir with a wooden spoon to mix everything together without breaking up the chicken pieces. If the cream cheese has not fully softened, cover and let cook an additional 10-15 minutes to melt and blend.
Cook Noodles: While the sauce finishes heating, cook the egg noodles according to package instructions until al dente. Drain and keep warm.
Serve: Serve the creamy chicken stroganoff over the cooked egg noodles. Garnish with chopped parsley and a dollop of sour cream if desired. It also pairs well with rice, mashed potatoes, or polenta for variety.

Notes

White wine adds a nice depth of flavor but can be omitted if preferred. There is no need to replace it with anything else.
Butter is essential for richness and should not be skipped in the recipe.
If short on time, you can substitute the homemade white sauce with a 10-ounce can of cream of chicken soup added directly to the slow cooker after cream cheese.
Using sour cream as a garnish especially enhances leftovers when the sauce thickens or dries out a bit.
For best results, avoid stirring too vigorously so the chicken pieces remain intact.
This recipe can be adapted to serve with other starches such as rice or mashed potatoes depending on preference.