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.
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.