Sunday, July 1, 2012

Slow Cooker Chicken Stroganoff from Scratch (Gluten-Free)

Delicious as it Looks: Slow Cooker Chicken Stroganoff from Scratch

When I first started cooking, I loved to make casseroles and slow cooker meals with canned cream soups. It was just so easy and the meals were warm and comforting. Can you blame me? But now I much prefer to make meals from scratch. It really isn't that much more difficult and you know exactly what is in your food.

I decided to make over one my favorite canned cream soup recipes for the slow cooker: Slow Cooker Chicken Stroganoff. There is no canned cream soups in my new recipe, but all of the flavor and creaminess is still there! If you don't mind having to chop up a few vegetables and actually measure out each seasoning and herb, then you will like this recipe. I happen to find the process of chopping, mincing and measuring therapeutic, so I don't mind at all.

Delicious as it Looks: Slow Cooker Chicken Stroganoff from Scratch

Lots of herbs replace the processed packet of dressing. The sour cream and cream cheese make it super creamy, replacing the cream soup. You can use light versions if you would like to reduce the fat. I served this over Schar Gluten-Free Tagliatelle Pasta, which is made of corn and rice.

Slow Cooker Chicken Stroganoff from Scratch
Gluten-Free, Not Low-FODMAP
serves 4 - 6

Delicious as it Looks: Slow Cooker Chicken Stroganoff from Scratch

1 to 1 1/2 lbs. boneless, skinless chicken breasts, diced
8 oz. fresh mushrooms, sliced
1/2 cup chopped onion
2 cloves garlic, minced
1/4 cup dry white wine ~or~ chicken broth
2 tablepoons unsalted butter
1 teaspoon dried parsely
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/8 teaspoon celery seed

1 tablespoon corn starch
1 tablespoon water
4 oz. cream cheese
1/2 cup sour cream

  1. Place the chicken, optional mushrooms, onion, garlic, wine, butter, herbs and spices in a slow cooker. Stir. Cover and cook on low 6 to 8 hours.
  2. Make a corn starch slurry by combining the corn starch and water in a small bowl. Slowly add slurry to chicken mixture while stirring. Stir in the cream cheese and sour cream. Cover and continue to cook on low for another 20 to 30 minutes. Stir well before serving over pasta or rice.


  1. Made this when my family came over last week. Very easy, and they loved it! I just used egg noodles. It ended up being in the slow cooker for ~8 1/2 hours, so it was a bit well done, but once the sauce was added, it was fine.

  2. That's great Dennis! You just made my day. I'm always glad to hear when one of my recipes turns out well for someone (besides just me!).

  3. Dianne, this was so delicious! I have two small children, 10 weeks and 2 1/2, so my time is extremely limited when it comes to cooking these days. My husband even went back for seconds... Thank you so much for posting! :)

  4. finally a recipe not using those unhealthy cans soup...Thanks !!!

  5. Yes!! I was thrilled to find your recipe. No canned soup. Yea! That's a sure way to ruin a dish! I'm making your version tomorrow. :)

  6. Stroganoff is my absolute favorite comfort food, and I'm thrilled to find a "canned food" free recipe! I only hope my kids appreciate it as much as I do! Thank you for the recipe Dianne!

  7. Delicious! I found this recipe because my husband kindly suggested that I make dinner with only what we already had at home. I used frozen chicken stock (ice cubes), and fresh sage and Italian seasoning in lieu of the listed herbs. I served it In a bowl over rigatoni. What appealed to me was the "no condensed soup" factor. Not that I don't like it salty, I like to be in control of the salt! Thank you

    1. Glad you liked it! Thanks for the comment!

  8. This is a firm favourite for me. Have cooked it several times and love it!