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Slow Cooker

Slow Cooker Chicken Stroganoff

Move over beef -- chicken is in the house. This great weeknight meal takes less than 15 minutes to prep, then the slow cooker does the rest.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 2 cups low-sodium chicken broth
  • 1/4 cup all-purpose flour
  • 1 tablespoon tomato paste
  • one 1-ounce package dry onion soup mix
  • kosher salt and freshly ground black pepper
  • 8 ounces button mushrooms, quartered
  • 6 boneless, skinless chicken thighs (about 1 3/4 pounds)
  • 12 ounces egg noodles
  • 4 tablespoons butter, cut into pieces
  • 4 ounces cream cheese, at room temperature
  • chopped fresh parsley, for serving

Directions

  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 mushrooms and chicken. 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. Whisk the cream cheese into the sauce until completely incorporated; stir in the chicken and noodles. Top with parsley before serving.