Easy slow cooker chicken stroganoff takes minutes to prepare and is a healthy, satisfying meal.
I’ve recently learned two very important lessons.
One: dinners may be the worst/hardest piece of the work/school day hustle.
Two: slow cookers may not cook you the most-amazing meal you’ve ever had, but they sure do make life easy. And maybe lesson two-and-a-half is that there’s nothing wrong with easy, basic meals. Nothing at all! They get the job done and sometimes that’s the most important aspect of a meal.
As I was testing slow cooker chicken recipes in the midst of busy days, both of these lessons became evident. Sometimes I’ll make something like this easy slow cooker chicken stroganoff and think, “That was good. But it’s so easy, I can’t possibly share it!” But then I realize that these are exactly the meals we NEED to share. The ones that everyone in the family likes, that don’t require any special ingredients, that are nutritionally balanced, and that are super easy to make.
And that’s just what this meal is. I know that browning meat before you slow cook it will add another layer of flavor, but for me, adding an extra step sort of defeats the purpose of the slow cooker. I like the kind of slow cooker meals where all of the ingredients can be dumped in, and you press start!
This slow cooker chicken stroganoff can be simple, basic, and served as-is. Or, if you have a few extra minutes, you can add some sautéed mushrooms to take it up a notch AND eat more veggies.
How does it come together? We season chicken thighs with salt & pepper, cover them with condensed mushroom soup and cook for a few hours. A note about the soup: I tried two different organic brands (365 from Whole Foods and Pacific Foods) and they both worked great and I felt good about the ingredient lists. I would recommend an organic soup in order to skip the preservatives and additives.
When it’s done cooking, you simply stir in some frozen peas for a bit of veg and color, and the chicken essentially shreds itself. Serve over egg noodles (we found the egg noodle shape superior compared to fusilli!) and with some steamed green beans on the side.
Dinner. Is. Served.
I love hearing from you guys when you make recipes you’ve found here so let me know what you think, or tag me on social media (@anutritionisteats or #anutritionisteats) so I can see your creations!
- 2 pounds skinless, boneless chicken thighs
- 12 oz condensed mushroom soup
- 2 cups frozen peas, thawed
- 8 oz container mushrooms
- 1 teaspoon olive oil
- 12 oz egg noodles (or favorite pasta), cooked
- salt & pepper
- In a slow cooker, place chicken in single layer at the bottom of the pot.
- Season with salt and pepper.
- Pour soup over chicken and cover.
- Cook on high for 2 hours, or low for 4 hours.
- If eating right away, prepare pasta as directed.
- If adding mushrooms, clean, remove stems and slice mushrooms.
- In a medium saute pan, add 1 tsp olive oil and heat over medium-high.
- Add mushrooms and cook, stirring occasionally for about 5-6 minutes. Let all water evaporate and remove from heat.
- Shred chicken (should break up easily with a spoon or tongs) and stir in peas and mushrooms.
- Serve over pasta and season with salt and pepper to taste.