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Creamy Homestyle Slow Cooker Chicken Bacon Stroganoff with Garlic Mushrooms

A rich and creamy slow cooker chicken stroganoff loaded with crispy bacon, garlic mushrooms, and a luscious cream cheese sour cream sauce. Perfect for weeknight dinners.

  • Total Time: 6 hours 15 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 2 pounds boneless, skinless chicken thighs or breasts
  • 8 slices thick-cut bacon, diced
  • 1 tablespoon olive oil
  • 1 medium onion, finely diced
  • 4 cloves garlic, minced
  • 10 ounces cremini mushrooms, sliced
  • 2 teaspoons paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 2 cups low-sodium chicken broth
  • 1 can (10.5 ounces) cream of mushroom soup
  • 4 ounces cream cheese, softened
  • ¾ cup sour cream

Instructions

  1. In a large skillet over medium heat, cook the diced bacon until crispy. Remove with a slotted spoon and set aside, leaving about 1 tablespoon of bacon grease in the pan.
  2. Add the olive oil to the skillet and sauté the onion until soft and translucent, about 5 minutes.
  3. Add the minced garlic and sliced mushrooms, cook until mushrooms are browned and tender, about 8 minutes.
  4. Season the chicken thighs with salt, pepper, paprika, onion powder, garlic powder, and dried thyme.
  5. Place the seasoned chicken in the bottom of the slow cooker.
  6. Top the chicken with the cooked bacon and the mushroom-onion mixture.
  7. In a bowl, whisk together the Worcestershire sauce, Dijon mustard, chicken broth, and cream of mushroom soup until smooth.
  8. Pour the sauce mixture over the chicken and vegetables in the slow cooker.
  9. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
  10. Once cooked, remove the chicken from the slow cooker and shred or cube it. Return to the slow cooker.
  11. Stir in the softened cream cheese and sour cream until fully melted and the sauce is creamy.
  12. Let everything heat through for about 15-20 minutes. Serve hot over egg noodles, rice, or mashed potatoes.

Notes

For a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the slow cooker during the last 30 minutes of cooking. Garnish with fresh parsley if desired.

  • Author: Chef Stella
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Method: Main Course
  • Cuisine: American

Nutrition

  • Calories: 642 kcal
  • Sugar: 5 g
  • Fat: 37 g
  • Carbohydrates: 12 g
  • Protein: 48 g