Can I make this chicken stroganoff on the stovetop?

Yes. Use a large, deep skillet or Dutch oven. Sauté the bite-size chicken pieces in a little oil until cooked through to 165°F, then transfer to a plate. Sauté the mushrooms, adding the garlic near the end. Stir in the condensed soups and broth, then gently melt in the softened cream cheese. Return the chicken to the pan, turn off the heat, and stir in the tempered sour cream or Greek yogurt without boiling. Toss with separately cooked egg noodles, adding a splash of broth if needed.

Can I cook the dry noodles in the slow cooker?

For this recipe, cook them separately. The sauce isn't designed with enough measured liquid to cook a full pound of dry noodles. Boiling them in a separate pot also gives you more control over their texture.

Can I make this ahead of time?

Yes. Fully cook the chicken and sauce the day before, leaving out the sour cream or Greek yogurt and the noodles. Refrigerate promptly in shallow, airtight containers. The next day, transfer the chicken and sauce to a large, deep skillet or Dutch oven and reheat to 165°F, stirring and adding a little broth if needed. Meanwhile, cook the noodles separately. Remove the chicken mixture from the heat, temper and stir in the sour cream or yogurt, then combine with the noodles and serve.

Why is my chicken dry?

Chicken breasts can dry out when left in the slow cooker too long, even when surrounded by sauce. Start checking before the end of the cooking window rather than automatically cooking for the full 8 hours. Use a thermometer to confirm at least 165°F and check the texture. Thighs tolerate longer cooking better and may need additional time beyond reaching 165°F to become tender. Trim visible excess fat from thighs to help keep the sauce from becoming greasy.

What if my stroganoff sauce is too thin or too thick?

If it's just a little loose, remember that the cooked noodles will absorb some sauce. For a sauce that needs more thickening, stir in a little cornstarch mixed with cold water and cook on HIGH until thickened, before adding the sour cream or yogurt. If the finished dish is too thick, gently stir in chicken broth a splash at a time. Avoid simmering or boiling after adding the sour cream or yogurt.

Can I freeze slow cooker chicken stroganoff?

Freezing isn’t the best option for the finished dish. The dairy-based sauce can separate or become grainy after thawing, and the noodles can become mushy. For the best texture, refrigerate leftovers and enjoy within 3 to 4 days. If you want to prepare this as a freezer meal, follow the freezer-meal instructions above, leaving out the cream cheese, sour cream or Greek yogurt, and noodles until cooking day.

Slow Cooker Chicken Stroganoff with Cream Cheese

Description

Chicken, soup, mushrooms, cream cheese, sour cream, broth and noodles come together in the slow cooker to make a delicious chicken stroganoff.

Ingredients

Units Scale

6 boneless, skinless chicken thighs, trimmed of visible excess fat and cut into bite-size pieces (boneless, skinless chicken breasts may be substituted)
1 (10.5-ounce) can condensed cream of mushroom soup, undiluted
1 (10.5-ounce) can condensed cream of chicken soup, undiluted
8 ounces mushrooms, sliced
1 (8-ounce) block cream cheese, softened and cut into small cubes (regular or reduced-fat)
1 cup sour cream or plain Greek yogurt
1/2 cup chicken broth
1 teaspoon minced garlic
1 pound egg noodles, weighed dry
Chopped fresh parsley, optional, for serving

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Instructions

Place the bite-size chicken pieces in a large, approximately 6- to 7-quart slow cooker. Add both undiluted condensed soups, sliced mushrooms, softened cubed cream cheese, chicken broth, and garlic. Stir to combine. Leave out the sour cream or Greek yogurt and noodles.
Cover and cook on LOW for approximately 6 to 8 hours or HIGH for approximately 4 hours, until the chicken reaches at least 165°F and is tender. Start checking before the end of the cooking window, especially when using chicken breasts. Slow cookers vary, and you may not need the full time.
Near the end of cooking, boil the egg noodles separately according to the package directions, cooking them for one minute less than directed. Drain.
Stir the chicken mixture until the cream cheese is incorporated into the sauce. Turn off the slow cooker. In a small bowl, stir a few spoonfuls of warm sauce into the sour cream or Greek yogurt, then gently stir that mixture into the slow cooker. Avoid simmering or boiling after adding it.
Gently toss the cooked noodles with the chicken and sauce. If the mixture is too thick, add a splash of chicken broth. Serve with chopped fresh parsley, if desired.

Notes

Cook the noodles for 1 minute less than the package recommends. They will continue cooking in the sauce and you don’t want them to get mushy.
This dish is wonderful with a sprinkle of shredded cheese when serving.
Nutrition info is approximate, based on 2.75lbs of chicken breasts, using reduced-fat cream cheese and plain nonfat Greek yogurt. Values vary with ingredient brands and serving size.

Nutrition

Serving Size: 1/8th of recipe
Calories: 530
Fat: 16
Carbohydrates: 48
Fiber: 2
Protein: 52