Slow Cooker Chicken Stroganoff from Scratch
Chicken breasts are cooked tender in the Crockpot with herbs and spices in this Slow Cooker Chicken Stroganoff from Scratch. Sour cream and cream cheese are stirred in before serving. Serve over gluten-free noodles for a naturally delicious dinner.
Servings 4 people
Ingredients
- 1 to 1 1/2 lbs. boneless, skinless chicken breasts, cubed
- 8 oz. fresh mushrooms, sliced
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/4 cup dry white wine (or chicken broth)
- 2 tablespoons unsalted butter
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/8 teaspoon celery seed
30 minutes before serving:
- 1 tablespoon corn starch
- 1 tablespoon water
- 4 oz. cream cheese
- 1/2 cup sour cream
Instructions
- Place the chicken, mushrooms, onion, garlic, wine, butter, herbs and spices in a slow cooker. Stir. Cover and cook on low 6 to 8 hours or high for 3 to 4 hours.
- Make a corn starch slurry by combining the corn starch and water in a small bowl. Slowly add slurry to chicken mixture while stirring. Stir in the cream cheese and sour cream. Cover and continue to cook on low for another 20 to 30 minutes.
- Stir well before serving over pasta or rice.