Chicken Stroganoff

5 from 3 votes
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This set-and-forget chicken stroganoff with tender egg noodles and creamy Dijon sauce is the perfect way to feed a crowd. Served with fresh parsley, it’ll impress even the pickiest guests.

Creamy chicken stroganoff in the crockpot.


Why I Love This Chicken Stroganoff Recipe

You’ll be serving this easy chicken stroganoff at all your dinner parties from now on.

  • Beginner-friendly. Add everything into the crockpot and let dinner cook itself.
  • Fancy. It’s like a hearty pasta meal but way more impressive.
  • Great for gatherings. Everyone can serve themselves straight out of the crockpot.
  • Comforting. This recipe is an under-rated comfort food that’s perfect for weeknights, gatherings, or chilly winters.
Plate of chicken stroganoff with fresh parsley.

What You’ll Need

The yogurt adds lots of creamy richness without making dinner heavy on the stomach. Scroll to the recipe card at the bottom of the post for exact amounts.

  • Onion – Use yellow or white.
  • Garlic – Go for fresh garlic or garlic paste.
  • Mushrooms – Creminis and white button mushrooms are best.
  • Chicken – Boneless, skinless chicken breasts are the easiest to work with.
  • Salt and pepper – Kosher salt and freshly-cracked pepper are best.
  • Chicken broth – I prefer low-sodium versions. Veggie broth is fine as well.
  • Worcestershire sauce – Reduce the amount by half if you’re not a fan of its tang.
  • Dijon mustard – Stone-ground mustard is a good swap, but avoid American yellow mustard.
  • White wine – Use a dry wine like Sauvignon Blanc.
  • Flour – Cornstarch works too.
  • Bay leaf – It adds a lovely aroma.
  • Egg noodles – Fusilli pasta can be used instead.
  • Plain unsweetened yogurt – Feel free to use heavy cream, sour cream, or half-and-half.
  • Parsley – This is an optional garnish.

How to Make Crockpot Chicken Stroganoff

This chicken stroganoff is a set-and-forget recipe. It combines ease with mouthwatering flavors. Follow these simple steps to layer vegetables, chicken, and create a creamy, savory sauce that cooks to perfection.

  • Add the veggies. Grease the crockpot with cooking spray. Add the onions, garlic, mushrooms, and chicken. Season with salt and pepper. Mix well.
  • Whisk the sauce. Combine the broth, Worcestershire, Dijon mustard, wine, and flour in a separate bowl until smooth. Pour it into the crockpot and mix well. Add in the bay leaf.
  • Cook it. Add the lid and set the crockpot to LOW for 4 hours or until the chicken is no longer pink. Stir in the noodles and cook for another 30 minutes.
  • Serve. Remove the bay leaf. Stir in the yogurt until completely creamy. Garnish with parsley, serve, and enjoy!

Tips & Variations

  • Add spices. Mix 1/2 teaspoon paprika, 1/4 teaspoon onion powder, and 1/4 teaspoon dried thyme into the sauce mixture for more flavor.
  • Add leftovers. Skip the chicken and cook the recipe as usual. Stir in leftover Grilled Shrimp or Garlic Butter Steak Bites during the last 10 minutes of cooking for an easy variation that also reduces food waste.
  • Make it spicy. Sprinkle red pepper flakes, cayenne pepper, or chili oil into the cooked stroganoff for a bit of heat. You can also just add it to each serving plate.
  • Go alcohol-free. Swap the white wine for 3 tablespoons apple juice and 1 tablespoon apple cider vinegar. You can also use more broth or water.
  • Make it vegetarian. Substitute the chicken for 2 cups extra mushrooms, broccoli florets, diced carrots, or cauliflower florets.
Close-up of chicken stroganoff.

Serving Suggestions

Chicken stroganoff is a hearty dinner on its own, but it can be served with simple veggie sides. Pair it with my Roasted Vegetables or Air Fryer Carrots. You can also give my Asparagus with Lemon Dressing a go. For a salad option, try my Broccoli Cauliflower Salad.

Proper Storage

This recipe doesn’t freeze well because of the dairy-based sauce.

  • Fridge: Place it in an airtight container for up to 4 days.
  • To reheat it: Microwave it for 30 seconds, stir, and microwave again until warm. You can also heat it in a pot over medium heat for 7-8 minutes.

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5 from 3 votes

Chicken Stroganoff

This one-pot chicken stroganoff recipe with egg noodles, mushrooms, and creamy sauce is perfect for all your gatherings. 
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 4


  • 1 large yellow onion,, sliced
  • 1 clove garlic,, minced
  • 8 ounces sliced mushrooms
  • 1 pound skinless, boneless chicken breasts,, cubed
  • salt and freshly ground black pepper,, to taste
  • 1 cup chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • ¼ cup dry white wine
  • 3 tablespoons all-purpose flour
  • 1 bay leaf
  • 4 cups egg noodles
  • ¼ cup non-fat plain yogurt
  • chopped fresh parsley,, for garnish
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  • Lightly grease a 6-quart crock pot with cooking spray.
  • Combine onions, garlic, mushrooms, and cubed chicken in the crock pot and season with salt and pepper; mix and set aside.
  • In a mixing bowl, whisk to combine the chicken broth, Worcestershire sauce, dijon mustard, wine, and flour; whisk until thoroughly incorporated.
  • Pour the broth mixture over the chicken in the crock pot and stir to combine.
  • Add the bay leaf and cover with a lid.
  • Cook on LOW for 3 to 4 hours, or until the chicken is cooked through; stir in the egg noodles and continue to cook for 30 minutes, or until the noodles are tender.
  • Remove the bay leaf and stir in the yogurt.
  • Garnish with fresh parsley and serve.


  • If cooking on HIGH, cook for 2 to 2.5 hours, or until the chicken is cooked through; stir in the egg noodles and cook for 20 minutes or until the noodles are done.
  • For the wine, I suggest using Sauvignon Blanc or Chardonnay. If you don’t want to use wine, add more chicken broth. 
  • I used chicken breasts for this recipe, but you can also use boneless chicken thighs.


Calories: 360kcal | Carbohydrates: 39g | Protein: 32g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 139mg | Sodium: 199mg | Potassium: 725mg | Fiber: 2g | Sugar: 4g | Vitamin A: 50IU | Vitamin C: 4mg | Calcium: 65mg | Iron: 2.6mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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Recipe Rating:


  1. Angelina says:

    Exactly what I was looking for – healthy, easy, & (I’m sure) delicious. One question: How long can I keep this on a low setting after its cooked, if I cook my noodles separately, and don’t add them into the crock pot? Thanks for posting your healthy & tasty recipes. THIS IS the way I like to feed my family. 🙂

  2. Anne says:

    I just made this last night and am eating it reheated right now. So delicious and easy to make – I was apprehensive about using Dijon Mustard but everything works. I did use sour cream and I feel it gave the sauce more body. I will add more mushrooms the next time.

    My only negative is that if you prefer your Stroganoff saucy – cook your noodles separately or add less to the crockpot. The noodles absorbed most of the sauce and probably more so since this was cooked the night before.

  3. Carol says:

    Can sour cream be substituted for the yogurt?

    1. Katerina Petrovska says:

      Yes, that would work, but I’m pretty sure there will be a slight difference in taste… it will taste a bit sour-ish. 😀

    2. Trudi Louise Spork says:

      sour cream is the correct ingredient to use in a traditional stroganoff. This recipe is also missing key ingredients – paprika and a touch of tomato paste at the end

  4. Cadence says:

    the recipe was lovely.
    the prose preceding made me want to pluck my eyeballs out.

  5. Maria T. says:

    I made this for the first time on Thursday and was skeptical about not browning the onions, mushrooms and chicken before cooking them in the crockpot thinking it would be more bland that way … and wasn’t sure that the noodles would cook properly together at the end esp if there wasn’t enough liquid left. But I was so wrong! I live in Europe and I have to say this recipe was amazingly delicious and authentic !! The flavors infused into the chicken, there was enough liquid to cook the noodles at the end (the 20-25 min maximum on high was spot on), and the final result was a wonderful creamy texture. Very authentic flavors too (I hate the stroganoff recipes that have “fake” shortcuts” with cream of mushroom soup, salad dressing sauce, ranch or onion dip powder, etc). My friend and I loved it and I will definitely be making it again ! Thanks so much for sharing this, a wonderful surprise – I am forever grateful ! 🙂 <3

    1. Katerina Petrovska says:

      Hi Maria!!! SOOOO happy you enjoyed it! 😀 Thank YOU! ♥