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.
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.
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.
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.
More Easy Chicken Recipes
Chicken Stroganoff
This one-pot chicken stroganoff recipe with egg noodles, mushrooms, and creamy sauce is perfect for all your gatherings.
Servings : 4
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 360 kcal | Carbohydrates: 39 g | Protein: 32 g | Fat: 7 g | Saturated Fat: 1 g | Cholesterol: 139 mg | Sodium: 199 mg | Potassium: 725 mg | Fiber: 2 g | Sugar: 4 g | Vitamin A: 50 IU | Vitamin C: 4 mg | Calcium: 65 mg | Iron: 2.6 mg
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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