Creamy Chicken and Wild Mushroom Stroganoff
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1.5 pounds boneless skinless chicken thighs
- 8 ounces mixed wild mushrooms, sliced
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces cream cheese, softened
- 1/2 cup sour cream
- Cooked egg noodles, for serving
- Chopped fresh parsley, for garnish
Instructions
- Place the chicken thighs, sliced mushrooms, onion, and garlic into the slow cooker.
- Add the chicken broth, Worcestershire sauce, smoked paprika, dried thyme, salt, and black pepper.
- Stir the ingredients to distribute the seasonings evenly.
- Cover and cook on low for 6 to 7 hours until the chicken is very tender.
- Remove the chicken from the slow cooker, shred it with two forks, and return it to the pot.
- Stir in the softened cream cheese until it melts into the sauce.
- Add the sour cream and mix until the sauce is smooth and creamy.
- Spoon the stroganoff over cooked egg noodles and top with chopped parsley.
Notes
Use chicken thighs instead of breasts for the best texture after long cooking. Stir the cream cheese and sour cream in only after the heat is off or on warm to keep the sauce from separating. Leftovers reheat well on the stovetop with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board