Slow Cooker Chicken Stroganoff
Creamy chicken stroganoff is made slow cooker style and served atop al dente egg noodles.
Ingredients
- 2 cups low-sodium chicken broth
- 1/4 cup all-purpose flour
- 1 tablespoon tomato paste
- One 1-ounce package dry onion & mushroom soup mix
- Kosher salt and freshly ground black pepper
- 8 ounces button mushrooms quartered (optional)
- 2 lbs boneless skinless chicken thighs
- 12 ounces egg noodles
- 4 tablespoons butter cut into pieces
- 4 ounces cream cheese at room temperature
- Chopped fresh parsley for serving
Instructions
- Whisk together the broth, flour, tomato paste, onion soup mix, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl until combined. Add to a 6-quart slow cooker and top with the chicken and mushrooms (optional). Cover and cook on high for 4 hours.
- When ready to serve, bring a large pot of water to a boil; salt the water generously. Add the noodles and cook until al dente according to the package directions. Drain and toss in a large bowl with the butter until the butter is melted and the noodles are completely coated.
- Transfer the chicken to a small bowl and shred with 2 forks.
- Whisk the cream cheese into the sauce until completely incorporated; stir in the chicken and noodles. Top with parsley before serving.
