Beef Stroganoff is a comfort food classic, and this slow-cooker chicken Stroganoff is a low-effort variation on the theme. With just a handful of ingredients, the preparation requires minimal hands-on work. There’s just as much comfort here for the cook as there is for the diners.

Making chicken Stroganoff in a slow cooker is a no-brainer. You can be doing other things for the first three hours while the chicken cooks. After one more addition to the cooker, you’re on your own again until the meal is ready. Like other slow-cooker recipes, it’s ideal for days when you’re around the house but are kept busy outside the kitchen.

Ingredients for Slow-Cooker Chicken Stroganoff

• Chicken thighs: Chicken thighs pack a lot of flavor in a small package, and boneless thighs are easy to find. Also, they’re usually friendlier to your budget than breasts.
• Cream of chicken soup: The condensed cream soup provides a quick and easy sauce that’s pre-seasoned and ready to go.
• White wine (or chicken broth): The added liquid thins your sauce and also adds flavor.
• Portobello mushrooms: Mushrooms are part of the classic Stroganoff experience, and baby Portobellos bring flavor as well as a visual contrast with the chicken.
• Sour cream: Sour cream brings a distinctive richness and tang to the sauce. Like the mushrooms, it’s also an iconic ingredient in Stroganoff and a key part of its flavor profile.
• Egg noodles: Cooked egg noodles are the traditional accompaniment to Stroganoff.
• Parsley (optional): The chopped parsley is optional but adds a bright pop of color to what’s otherwise a relatively bland-looking (but tasty) dish.

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