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Slow Cooker Chicken Stroganoff

Creamy chicken stroganoff is made slow cooker style and served atop al dente egg noodles.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: dinner
Cuisine: dinner
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. Transfer the chicken to a small bowl and shred with 2 forks.
  4. Whisk the cream cheese into the sauce until completely incorporated; stir in the chicken and noodles. Top with parsley before serving.