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Chicken Stroganoff

January 20, 2019 / 137 Comments

33.0Kshares

This Chicken Stroganoff has a thick and savory sauce with large chunks of seasoned chicken and tons of earthy mushroom slices. Definitely bursting with flavor! If you prefer beef, try my Beef Stroganoff.

Chicken Stroganoff

Chicken Stroganoff

We like to take our time with this Chicken Stroganoff recipe.  Allowing the dish to simmer gives the flavors time to soak into the chicken and will make you want to savor every last bite.  Make sure to have some bread around to sop up any leftover sauce!  Check out this amazing recipe for no yeast breadsticks.  They are perfect to sop up the leftover gravy!  Season with garlic salt for an amazing pairing!

Overhead of skillet of Chicken Stroganoff Recipe with noodles, parsley, and plates by it

Chicken Stroganoff Recipe

Want to dress it up even more?  How about making your own egg noodles?  Check out our homemade egg noodle recipe.  Also, we love to use our leftovers when we make slow cooker rotisserie chicken in this recipe.  The seasonings from the rotisserie chicken blend great with the gravy in this chicken stroganoff recipe.

Plate of Chicken Stroganoff next to Skillet and with Parsley

Slow Cooker Chicken Stroganoff

If you were hoping to make this in the slow cooker you are in luck.  You basically just skip cooking the chicken.

Follow these directions for Slow Cooker Chicken Stroganoff: 

  • In a crockpot, add the chicken, garlic powder, onion powder, paprika, cayenne, salt, and pepper and mix to coat evenly. 
  • In a frying pan, heat 2 tablespoons of oil until shimmering. Add the onion and cook until softened.
  • Next, drop in the garlic and cook until fragrant, which will take about 30 seconds.  Add the mushrooms and cook until browned.
  • Stir in the butter until melted and scrape any brown crust from the bottom of the pan.
  • Add the flour and stir until no lumps remain.  Add this mixture to the crockpot, along with the chicken broth,  Worcestershire sauce, and sour cream.
  • Cook on low for 4 hours.

Chicken Stroganoff with Rice

The great debate, noodles, or rice.  We serve it over egg noodles, homemade or store-bought, but it’s just as delicious over rice.  We recommend using Jasmine, but any variety of long grain rice will work.

Fork Picking Piece of Chicken and Mushroom in Chicken Stroganoff

Tools used in making this Chicken Stroganoff

Meat Thermometer: Any time I cook chicken I break this tool out.

Looking for other dinner recipes?

Browned Butter Pork Chops with Mushrooms

Slow Cooker Pot Roast

Steak with Red Wine Reduction

Oven Roasted Pulled Pork

Magic Meatloaf

4.84 from 6 votes
Print

Chicken Stroganoff

This Chicken Stroganoff has a thick and savory sauce with large chunks of seasoned chicken and tons of earthy mushroom slices. Definitely bursting with flavor!

Course Main Course
Cuisine American
Keyword chicken stroganoff
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 619 kcal
Author Amanda Rettke--iamhomesteader.com

Ingredients

  • 1 pound chicken breasts, cut into 1-inch chunks
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 4 tablespoons olive oil, divided
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 2 cups sliced baby bella mushrooms
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1/3 cup sour cream
  • Cooked egg noodles
  • Chopped fresh parsley for garnishing

Instructions

  1. In a medium bowl, mix together the chicken, garlic powder, onion powder, paprika, cayenne pepper, salt and pepper. Set aside.
  2. In a large skillet, over medium heat, heat 2 tablespoons of oil until shimmering. Cook the chicken just until the outside is browned (you will finish cooking it later), working in batches if necessary. Transfer to a clean plate.
  3. To the now-empty skillet, heat the remaining 2 tablespoons of oil until shimmering. Add the onion and cook until softened. Add the garlic and cook until fragrant, about a minute.

  4. Add the mushrooms and cook until browned. Stir in the butter until melted, scraping up any brown bits. Add the flour and stir until no lumps remain.

  5. Pour in the chicken broth, followed by the Worcestershire sauce. Add the chicken along with any juices. Bring to a boil. Reduce the heat and let simmer until thickened.

  6. Stir in the sour cream until incorporated and creamy.
  7. Serve hot over cooked egg noodles and garnish with fresh parsley.

Recipe Video

Recipe Notes

TO STORE LEFTOVERS:  Leftover chicken stroganoff can be stored in the refrigerator for up to 3-4 days in an airtight container.  Best if wrapped tightly in plastic wrap.

Did you make Chicken Stroganoff?

Did you make this recipe?  I want to hear about it!  Take a picture and tag me on Instagram or on Facebook.  I would love to see your finished product!  Make sure to tag me @iamhomesteader or hashtag #iamhomesteader, or both!

 

Photography by The PKP Way.

33.0Kshares

Filed Under: Chickens, Homestead, Recipe Index, Recipes, Savory, Slow Cooker / 137 Comments

Comments

  1. Tami G says

    April 28, 2018 at 12:43 am

    What could be substituted for the wine? I don’t use it.

    Reply
    • Crystal says

      May 2, 2018 at 1:49 am

      I didn’t use the wine when I cooked it and it came out just as good!

      Reply
      • Marissa says

        September 7, 2018 at 11:31 pm

        I used regular white vodka. Works too,

        Reply
      • Marie Osterberg says

        March 4, 2019 at 3:48 am

        Nice to know I don’t need the white wine, thanks.

        Reply
        • Marie Osterberg says

          March 4, 2019 at 3:59 am

          Would this serve 6 adults for a supper meal? What would you pair with it?

          Reply
    • Merilee says

      July 28, 2018 at 5:41 am

      If you don’t want to use wine, but want the tang that wine provides and the tenderizing that occurs when meat cooks in wine, you can usually substitute white grape juice for white wine, and cranberry juice for red wine.

      Reply
      • Carol says

        August 24, 2018 at 1:20 pm

        Thanks never new that

        Reply
        • Grace says

          October 3, 2018 at 11:02 am

          Apple juice is a good substitute for wine

          Reply
          • Delia Enright says

            April 13, 2019 at 8:46 pm

            Only if you want the sauce sweet. This recipe (chicken stroganoff) isn’t really intended to be sweet. Chicken stock.

    • MF says

      August 6, 2018 at 9:45 pm

      Can you use the crock pot to cook everything, except the noodles?

      Reply
      • Shay says

        September 16, 2018 at 3:41 pm

        Crock pot WILL NOT saute, so nothing will turn that nice brown color.
        I don’t recommend.

        Reply
        • llorear says

          September 16, 2018 at 8:18 pm

          You can use an Instant Pot if you have one.

          Reply
    • Marylou says

      August 8, 2018 at 2:27 am

      Chicken broth can be subbed in any recipe if you don’t care for wine. Also plain Greek yogurt in place of sour cream. In most cooked recipes try not to use “fat free” sour cream or yogurt. Your sauce will be very thin and watery. Texture is lost. Save the day free stuff for chilled dressings and dips!

      Reply
      • Tricia Mills says

        November 23, 2018 at 11:54 pm

        I find that fat free sour cream stands up better in cooking, and that regular sour cream gets watery is it’s heated the least bit.

        Reply
    • Lisa Holloway says

      August 20, 2018 at 6:21 pm

      White vinegar is a good substitute.

      Reply
    • Carol says

      August 24, 2018 at 1:16 pm

      Maybe chicken broth that is what I am going to do

      Reply
    • Margie says

      August 30, 2018 at 8:12 pm

      Apple juice is a good substitute for white wine

      Reply
    • Penny Shellenberger says

      September 2, 2018 at 1:47 pm

      I make regular Beef Stroganoff and don’t use wine…..it would just as good…

      Reply
      • Amanda says

        December 20, 2018 at 9:58 pm

        Can you use this recipe but use beef instead of chicken

        Reply
    • John says

      September 2, 2018 at 9:47 pm

      Vodka

      Reply
      • Jeannie munson says

        September 4, 2018 at 1:54 am

        Smart guy!

        Reply
    • Rachelle says

      September 6, 2018 at 3:17 am

      Chicken broth.

      Reply
    • Kay says

      September 6, 2018 at 4:53 am

      All the alcohol in wine cooks out so why an objection.?

      Reply
      • B says

        September 11, 2018 at 10:51 am

        Not all of the alcohol cooks out.

        Reply
      • Marissa says

        March 27, 2019 at 8:28 pm

        Some folks don’t like to open a whole bottle of wine for a small recipe. Perhaps they’re not big wine drinkers, either. I like wine occasionally, but I don’t drink a whole lot, so if I used wine for cooking, it would have to be when I’m in the mood for it to drink it, have multiple recipes I’m preparing that calls for wine, or there’s somebody else there that can help drink the leftover wine.

        Reply
    • Cynthia says

      September 8, 2018 at 2:00 pm

      I used red wine vinegar and it came out delicious!

      Reply
    • Barbara says

      October 8, 2018 at 12:24 pm

      Please send this recipe to my mailbox

      Reply
  2. Penney says

    May 2, 2018 at 5:35 am

    Looks delish would love the recipe like your chocolate brownie cake also

    Reply
    • Lisa Hotchkiss says

      May 3, 2018 at 3:16 pm

      That looks amazing! I have a question about the blue pan used in the video. What brand is it? I am in search of a good pan that will go from stove top to oven. Any suggestions?
      Thanks,
      Lisa

      Reply
      • Candice says

        July 26, 2018 at 10:23 am

        I use a cast iron pan for everything. Straight from stove top to oven

        Reply
        • Greg says

          August 8, 2018 at 10:08 pm

          Exactly or All Clad is a really good alternative or Lacruset but they are expensive.

          Reply
      • Anne F. says

        August 17, 2018 at 8:33 pm

        LeCruset ! 6-7 qt. Dutch oven is my “go to” for soups, stews, chuck roast, low and slow cooking. (Braising) THE best!!!!!!! Yummmmm.

        Reply
      • Terri says

        September 5, 2018 at 6:46 pm

        Hit a TJ Maxx, Marshall or Home Goods. If you don’t mind it being a one off of the rest of your cookware… they have amazing prices on high end pieces. I never went wrong buying a piece made in Italy or Germany.

        Reply
      • Sandy Quinn says

        September 20, 2018 at 7:59 pm

        The dutch ovens are so heavy with out food in them.

        Reply
  3. Debby Zimmerman says

    May 3, 2018 at 4:39 pm

    Would like your chicken stroganoff recipe.

    Reply
    • Agnes says

      August 16, 2018 at 4:33 pm

      Nice one have never tried it bt iwill do

      Reply
    • Mary says

      August 20, 2018 at 9:44 pm

      I would love your chicken stroganoff recipe thanks

      Reply
  4. Suzy says

    May 3, 2018 at 5:41 pm

    Looks delicious! I will have to try and make this chicken stroganoff! Thanks for sharing.

    Reply
  5. Marilyn says

    May 4, 2018 at 10:51 pm

    How many does this recipe for stroganoff serve?

    Reply
    • Elaine Kong says

      June 12, 2018 at 2:25 am

      It says serve 4 at the top before the ingredients

      Reply
  6. Harlan says

    May 14, 2018 at 12:50 am

    This recipe is FAULTY!! THere is no instruction as to what to do with the mixed spices!! Does anyone proofread these recipes???

    Reply
    • Autumn Maring says

      May 14, 2018 at 1:11 am

      In the first step you mix the chicken with the spices.

      Reply
      • Paul Werder says

        June 9, 2018 at 9:04 pm

        Good thing you were up late to help old Harlan proof read the recipe! My dumb question is what’s the best way to print these recipes other than paper and pencil.

        Reply
        • Autumn Maring says

          June 9, 2018 at 10:53 pm

          At the very bottom of the recipe there is a button to print:)

          Reply
          • Dolores says

            August 1, 2018 at 12:50 am

            printing wont work for me

        • Nana2six says

          August 3, 2018 at 3:20 pm

          You can take picture with phone as well and save to a file

          Reply
          • Alison says

            August 9, 2018 at 12:03 pm

            I’ve been sending recipes to myself in Messenger. Now all of my fav recipes are in one place!

    • Donna says

      August 6, 2018 at 2:48 pm

      the spices are mixed with the chicken….chicken is the first thing it says before the spices.

      Reply
    • Gail Young says

      August 8, 2018 at 2:10 am

      Did you read the directions?

      Reply
  7. Dee Wehr says

    June 11, 2018 at 1:55 pm

    I really wish these recipes would give the amount of people served . Another person has asked this question but no reply

    Reply
    • Amanda says

      June 18, 2018 at 12:47 am

      Actually, it does say. Right under the cook and prep times. Serves 4.

      Reply
    • Laura Clark says

      July 2, 2018 at 4:06 pm

      It says serves 4 right at the top.

      Reply
    • Jennifer Millins says

      August 17, 2018 at 11:37 am

      Serves: 4
      INGREDIENTS

      Reply
    • Delia Enright says

      April 13, 2019 at 8:31 pm

      1 pound of chicken can serve 4 people when it’s accompanied with egg noodles or rice. If in doubt, add 1/2 lb of chicken to the recipe. You don’t have to increase anything else. That will do for four servings with extra!

      Reply
  8. Iffat tahira says

    July 25, 2018 at 10:24 pm

    I like this recipe and I’ll try to make it

    Reply
    • Jessica B. says

      July 6, 2019 at 10:40 pm

      I just made this…and it smells/looks wonderful. The recipe was easy to follow…but my final product was kind of bland considering the amount of seasoning. I actually increased the wine by a tablespoon or two because I like the flavor…but after simmering, the strongest flavor was the heat from the cayenne pepper. If I were to do it over I think I’d add more salt and reduce the cayenne or leave it out all together. I was hoping to find a new family recipe, but my kids are against anything “spicy.” Knowing that, I still wanted to follow the recipe to see if it was needed for flavor.

      Reply
  9. Leslie says

    July 25, 2018 at 11:13 pm

    I can’t use Worcestershire Sauce. Is there anything I can use to substitute?

    Reply
  10. Betty says

    July 26, 2018 at 8:27 pm

    When u do a recipe that has alcohol plz always put what u could use instead of it
    So what can be used instead of the wine
    Thank You

    Reply
    • Karen B says

      August 6, 2018 at 5:20 pm

      The alcohol evaporates, if that’s why you don’t want to use it.
      It helps to tenderize the meat. It’s not about the alcohol and you won’t taste it

      Reply
  11. Jean McGinty says

    July 26, 2018 at 10:26 pm

    Please send this chicken stroganoff recipe to my mail box, can’t wait to try it

    Reply
  12. Steve says

    July 27, 2018 at 10:09 am

    I love this recipe as is but I need to substitute the mushrooms sadly. What do you recommend?

    Reply
    • Amanda says

      July 27, 2018 at 6:36 pm

      Just leave them out. 🙂

      Reply
      • Donna k says

        July 28, 2018 at 2:24 pm

        Water chestnuts work really well..give a nice crunchy taste and mix well w everything in the receipt

        Reply
  13. Jo says

    July 29, 2018 at 12:23 am

    What would be better ! Cooking white wine or drinking white wine?

    Reply
    • Melissa says

      July 29, 2018 at 7:01 pm

      I am sure that cooking with white wine might give you a giggle, but I think drinking it is much more entertaining
      ….
      Sorry. I could not resist ????

      Reply
      • Amy says

        September 2, 2018 at 10:57 pm

        Love it, that’s why I Cook with it so I can drink it also…..that makes a good cook and creativity flow,

        Reply
    • Joanie says

      August 20, 2018 at 5:29 pm

      Never cook with a wine that you wouldn’t drink. Try a nice Chardonnay… gives a beautiful flavor!

      Reply
      • Penny Shellenberger says

        September 2, 2018 at 1:49 pm

        Joanie I was always told that, however, I don’t like to drink Red Zin….but I love to cook with it….I know weird….lol

        Reply
    • ANN says

      September 28, 2018 at 6:42 pm

      Hi: I have always heard that drinking wine is always the best way to go. The Food Network Chefs always say.. “Never put in your recipe any wine ( or alcohol ) that you would not drink. 🙂 I hope this helps. As I don’t drink, I always by the smaller bottles of wine that come in four. I boil the wine before I introduce it into a sauce. Good Luck!!!

      Reply
  14. Pamela hendon says

    August 3, 2018 at 6:25 pm

    This recipe was so good it will be part of my meals more often thank for it

    Reply
  15. Lori G says

    August 4, 2018 at 2:36 am

    Can the sour cream be substituted with non-dairy, plain yogurt? I have some severely lactose intolerant folks in my house.

    Reply
    • Autumn Maring says

      August 8, 2018 at 2:56 pm

      Yes, that would also work!

      Reply
    • brienne says

      August 27, 2018 at 6:10 am

      They do make a lactose free sour cream. its a little pricey but your tummy will thank you.

      Reply
  16. Leslie says

    August 6, 2018 at 12:42 pm

    Did you calculate the nutrition? Specifically the Macros & calories? I don’t want to do it if it’s already been done???? thank you

    Reply
  17. Barbara A Nahmens says

    August 6, 2018 at 1:05 pm

    How many carbs is this recipe?

    Reply
  18. Deann says

    August 6, 2018 at 2:09 pm

    What non dairy substitute can be used instead of the sour cream?

    Reply
    • Marylou says

      August 8, 2018 at 2:22 am

      Plain Greek yogurt can be subbed for a few less calories. Just don’t use day free because the sauce will be very watery and thin. Fat is flavor as long as you practice moderation. You can also sub chicken broth for wine in any recipe

      Reply
  19. Lucia says

    August 8, 2018 at 8:16 pm

    Nutritional info?

    Reply
  20. Naomi says

    August 9, 2018 at 2:42 am

    This looks so good, and probably a good recipe to adapt for instant pot cooking. Have you tried this with chicken thighs? I like them so much better than breast meat, which tends to dry out easily. I imagine one would only have to cook thighs a bit longer. Thank you for sharing this!

    Reply
  21. Susan says

    August 11, 2018 at 2:26 am

    This recipe sounds delicious! What type of white wine would be best for cooking? I only drink Moscato, but think it might be too sweet for recipes.

    Reply
    • Autumn Maring says

      August 12, 2018 at 5:20 pm

      Any white would work, but you are right, a Moscato would probably sweeten it too much. I use a dry white like a sherry.

      Reply
  22. Jody says

    August 11, 2018 at 10:49 pm

    Please email me this recipe
    Thanks

    Reply
  23. Anne Fountain says

    August 12, 2018 at 3:45 pm

    A friend of ours posted this on FB yesterday and we went straight to the grocery store and bought the ingredients. We have a ‘date night’ dinner once every 2 weeks since our 4 boys moved out and always try something new. No point just watching all those cooking shows.

    This is hand’s down in our top 5 list. This was a perfect meal. The flavours were so good and intense.

    Reply
    • Amanda says

      August 13, 2018 at 1:41 pm

      So glad to hear it!

      Reply
  24. Linda Schnell says

    August 16, 2018 at 7:02 pm

    Is there a substitute for one of the canned soups. So much sodium and I lcan’t do that. Thanks.

    Reply
  25. Bridgette says

    August 17, 2018 at 12:17 pm

    It does not say amount of pasta?? Anyone know if I cook the whole bag??

    Reply
    • Kate says

      August 19, 2018 at 5:01 am

      Really? As much as you would normally eat!

      Reply
  26. Audrey Jane Budzynski says

    August 17, 2018 at 3:52 pm

    This looks delicious and I am going to try it right away. Thanks for posting this. I love the White Wine touch. My Mother always cooked with White Wine and everything she did turned out to be fabulous. She was a Cook for a lot of Families and the alcohol always cooks off– you will never even know you used it. Two Tablespoons is not enough to even get excited about. If it were a half of a bottle or something, that might be different. Two Tablespoons of white wine just gives it a flavor. I am certainly going to use the White Wine. Thanks for posting this. I have run off the recipe and will use it probably more than once.

    Reply
  27. Andre says

    August 19, 2018 at 12:20 pm

    Tried this recipe today. Didn’t use the wine and used Greek yogurt instead of the sour cream. Very tasty, we all enjoyed it. Thanks so much.

    Reply
  28. GY says

    August 20, 2018 at 2:58 am

    Hi! Is it a must to use flour, if I want to go as low carb as possible, any substitute or can I just leave the flour out? Thanks!

    Reply
    • Natali says

      September 5, 2018 at 1:06 pm

      I think she uses the flour as a thickening agent – so it would be pretty runny without 🙂 Good Luck

      Reply
      • Mary says

        September 28, 2018 at 2:04 am

        Try cornstarch?

        Reply
  29. Georgina says

    August 22, 2018 at 8:23 pm

    made this for my husband and i…what a lovely dish we both enjoyed it!

    Reply
  30. Suzie Miller says

    August 23, 2018 at 12:14 am

    I made this tonight. It was delish! I followed the recipe and found it to be a great keeper! Next time I will add more wine, cause we really love the taste of wine sauces. But it is excellent just as it is written. Thank you for this new variation for chicken!

    Reply
  31. lhyne says

    August 24, 2018 at 7:07 am

    Hi!Wine is not allowed here in saudi arabia, what can I use as an alternative? Pls, help me, tnx! Happy cooking! God bless!

    Reply
    • Stefanie Watson says

      October 8, 2018 at 1:31 pm

      You could just use chicken broth or stock.

      Reply
  32. Eddie Thomas says

    August 26, 2018 at 6:45 pm

    I did this recipe today. My first stroganoff. It was amazingly delicious and easy to make. Thank you for such an outstanding recipe!!

    Reply
  33. Kat says

    August 27, 2018 at 12:04 am

    This recipe is SO good! I love the kick from the cayenne. I wanted to drink the leftover sauce too. The only thing I changed was leaving out the shallot – I had one leftover from a previous recipe but it wasn’t good anymore. Will try to include shallot next time o make it but didn’t miss that at all! Oh and I also used smoked paprika because I was out of regular paprika. Again, it tuned out so we’ll!

    It’s my first time making a recipe from your blog and will not be my last! Thank you!

    Reply
  34. Sally says

    August 27, 2018 at 3:10 pm

    This looks wonderful. I can hardly wait to try it.
    I actually plan to try it in my Instant Pot!

    Reply
  35. rachael says

    August 30, 2018 at 10:14 pm

    I found the pepper over powering! I knew adding it in it seemed like a bit much but I like to give a recipe a try first as is, I would half the black pepper otherwise it was a hit!

    Reply
  36. Lyn Hitchman says

    August 31, 2018 at 3:44 am

    Thanks, would love to make this recipe

    Reply
  37. Jacqulyn Marier says

    September 2, 2018 at 2:45 pm

    I need to know the amount of Sodium in all recipes I use, I’m on a 1500mg of sodium a day. It is hard to adjust if you don’t know the amount in a serving.

    Reply
    • Laurie says

      September 3, 2018 at 1:28 pm

      What are the nutritional valves?

      Reply
  38. William Taylor says

    September 4, 2018 at 5:10 pm

    GREAT RECIPE WILL TRY THIS SOON THANKS.

    Reply
  39. Elaine says

    September 5, 2018 at 1:08 pm

    I’m making this tonight. Any time I have a recipe that calla for Thyme or Rosemary, my husband always comments that there’s some taste in the dish he doesn’t like and he wont finish it. Is the thyme an important ingredient to stroganoff, or do you think I can leave it out?

    Reply
    • Amanda says

      September 5, 2018 at 1:41 pm

      I think you can leave it out. 🙂

      Reply
  40. William Lotz says

    September 5, 2018 at 11:30 pm

    Made it according to recipe. Turned out real good.

    Reply
  41. Monica M says

    September 8, 2018 at 7:57 pm

    I made this today – only substitution was using GF flour. It was very tasty, and will definitely make again. Thanks!!

    Reply
  42. Dale Mahnke says

    September 13, 2018 at 2:53 am

    Tried this recipe today and it was delicious! The only major alteration was the addition of baby bella mushrooms. I had white buttons in the refrigerator so I used them. Next time I will definitely use bellas. i’m considering adding some chopped, toasted brazil nuts – if I can find them. I saw only one comment that noted the strong black pepper flavor. You really have to enjoy pepper to add a full teaspoon. Fortunately we do. If I make this for guests I will use half that amount. Don’t want to lose all the flavor.

    Reply
  43. Virginia says

    September 16, 2018 at 2:08 pm

    What size crockpot are you using?

    Reply
    • Cheryl Ann Gleason says

      September 27, 2018 at 11:14 am

      You don’t use a crock pot. You won’t get the carmelizing in a crock. Use a heavy PSN like a Dutch oven or cast iron.

      Reply
  44. Julie says

    September 19, 2018 at 10:32 pm

    Beautiful recipe! Wouldn’t change a thing. My family loves stroganoff and we have been using a favorite my mom found in the 60’s while traveling overseas. I made this and everyone loved it. This recipe is in our favorite recipes book, right next to the other stroganoff recipe. Thank you for this keeper

    Reply
  45. Cary says

    September 24, 2018 at 10:42 pm

    I wanted to make it, but nowhere to be found on this page (and I’ve been scrolling back and forth for 30 minutes): no recipe, no list of ingredients, no directions.
    I’m using PC and googlechrome…and I get pretty webpage pix, LOTS of ads, mention of crockpot and the comments.
    Where’s the actual recipe? Shouldn’t that be top, front, center?

    Reply
    • Amanda says

      September 24, 2018 at 11:05 pm

      I’m sorry. The recipe is there now… there was a glitch in our system.

      Reply
  46. Melissa says

    September 27, 2018 at 9:43 am

    Well the way I’ve cooked it..I’ve just literally thrown everything into the slow cooker and hope for the best!! 😂

    Reply
  47. Kris Gressman says

    September 27, 2018 at 6:58 pm

    Was a great recipe! I made it at lunch time for dinner tonite! Great taste! Can’t wait!!!

    Reply
  48. Cid says

    October 7, 2018 at 2:28 am

    Great receipe, can I make this with turkey instead of chicken?

    Reply
  49. Barb Tessier says

    November 14, 2018 at 4:28 pm

    5 stars
    Wow. I’m floored. This was f***ing delicious! I did not use any sour cream; it thickened plenty without it, and the creaminess was there. I used crimini mushrooms instead of bella; margarine instead of butter, no pasta, and i most definitely used white wine. A couple of tablespoons isn’t even worth the worry some people are talking about.

    I have already made plans to make this again, served hot in bowls with spoons, no pasta, maybe a couple slices of baguette. Delicious!

    Reply
  50. Gim says

    December 1, 2018 at 1:12 pm

    5 stars
    I tried this and it was delicious! Left out the cayenne pepper, used cooking sherry instead of white wine and Better Than Bullion Chicken with water instead of chicken stock (due to allergies and what I had on hand). I served it over jasmine rice. Next time I will do it with the noodles or some kind of pasta and take a picture. Look forward to making it again. Thank you!

    Reply
  51. Rebecca says

    January 5, 2019 at 2:04 am

    5 stars
    Absolutely amazing!! Everyone loved it!! Kids & all ( who don’t like mushrooms). Will definitely be making this again! Liked it with the chicken better than beef. Everyone liked the bite from the cayenne pepper.

    Reply
  52. Sysie says

    January 25, 2019 at 12:53 am

    Could this be made in an instant pot?

    Reply
  53. Susan Barker says

    February 6, 2019 at 8:12 pm

    5 stars
    Delicious, I would add more pepper, I like my stroganoff peppery. Would definitely make It again

    Reply
    • Delia Enright says

      April 13, 2019 at 8:50 pm

      Agreed!

      Reply
  54. Emina says

    February 20, 2019 at 10:14 pm

    5 stars
    Very easy and very good ! My husband was very suprised that using chicken instead of beef taste so good ! Made it all ready two times !!!

    Reply
  55. Guest says

    March 7, 2019 at 5:26 am

    Really Susan more pepper?! Are you crazy?

    Reply
  56. Christine S. says

    March 17, 2019 at 9:26 pm

    4 stars
    Just made it today. Very tasty with a mild warmth from the pepper. The chicken was tender. I didn’t have fresh thyme but used dried and still tasted great. Definitely will make again.

    Reply
  57. Delia Enright says

    April 13, 2019 at 8:36 pm

    I have a ? For the slow cooker variation, should t I wait to stir in the sour cream till close to the end of cooking time??? In the directions it’s instructing to add the sour cream to the slow cooker with the other ingredients at the beginning. Thoughts? I’m

    Reply
  58. Delia Enright says

    April 13, 2019 at 8:38 pm

    Sorry for the typos!!!

    Reply
  59. B Z says

    May 8, 2020 at 9:58 pm

    THYME ? Fresh or dried? How much?

    Thank you.

    Reply
    • Amanda says

      May 9, 2020 at 8:34 am

      That was for the SLOW COOKER instructions only. I have removed it, but should you want to add thyme it would be dried and about 1/2 teaspoon.

      Reply

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