I know I’ve said this before and I will probably say it many, many, many more times. I hate making dinner at dinner time. I love making dinner, but I’m really not in the mood by the time dinner rolls around. I wake up and work hard all day long. Great right?! Yes, but it’s not great for making dinner. Slow cooker meals are a great way to get a hot and tasty meal on the table and can be made when I’m still motivated to do work. Let’s break this one down..
Chicken is not something I often enjoy in the slow cooker. It can be dry and tasteless. Chicken thighs are amazing for this type of meal, because they stay juicy (yes, juicy) and have great flavor. It is a bit of work to shred them later, but you can always sub traditional thighs with boneless ones to make life a little easier.
We camp a lot and this recipe is one I love to make if we are heading out for a hike or afternoon activity. I also love it for travel days because I can prep the ingredients ahead of time and start cooking when we are ready by simply turning the knob on the slow cooker. The photos in this post are from me making this in our camper. We really enjoy it and hope you do too.
Whisk together the broth, flour, tomato paste, onion soup mix, salt and pepper (about 1 tsp of each) in a medium bowl until combined. Add to slow cooker, then add in mushrooms and chicken. Cover and cook on high for 4 hours, or until chicken is cooked to temp. **Note: When we are camping I prep the seasonings in a jar so it is easier to just dump and go without measuring.
Transfer the chicken to a small bowl to shred. Before adding shredded chicken back to slow cooker, add cream cheese into the sauce and whisk until completlely incorporated and thickened. Stir in the chicken and noodles, then top with parsley to serve. Side note here: when Jorge finishes this meal prep, he adds in sour cream and when I do it’s cream cheese. Both are good and both help to thicken the sauce.
Cook your egg noddles and toss with butter before adding them in with the rest of your ingredients. Mix and enjoy! I will sprinkle with fresh parsley when I’m feeling fancy, but it is good with or without.
Saving time and energy at night really helps me stay on track with healthy eating (even though this one borders on being not so healthy.) Make it ahead and enjoy the down time in the evening to wind down and take care of yourself.
If you try this recipe, let us know! We love hearing your feedback. As always, thank you for reading and joining us on this journey.
Simply, Beth
Chicken Stroganoff
Equipment
- Slow Cooker
Ingredients
- 2 cups Chicken Broth
- 1 tbsp Tomato Paste
- Salt & Pepper
- 6 Chicken Thighs
- 1/4 cup Flour
- 1 pkg Dry Onion Soup Mix
- 8 oz button mushrooms, sliced
- 12 oz Egg Noodles
- 4 oz Cream Cheese or Sour Cream
- Fresh Parsley, Chopped
Instructions
- Whisk together the broth, flour, tomatoe paste, onion soup mix, salt and pepper (about 1 tsp of each) in a medium bowl until combined. Add to slow cooker, then add in mushrooms and chicken. Cover and cook on high for 4 hours, or until chicken is cooked to temp.
- When ready to serve, cook off egg noodles, drain and toss with butter
- Transfer the chicken to a small bowl to shred. Before adding shredded chicken back to slow cooker, add cream cheese into the sauce and whisk until completlely incorporated and thickened. Stir in the chicken and noodles, then top with parsley to serve.