Of course, you can stick to classic style beef stroganoff in the original form but I promise you boneless pork, chicken breast and even the meatballs all taste great with our simple ingredients.
This slow cooker recipe is made with beef bouillon, garlic, mushrooms, and a sour cream flurry of deliciousness that creates a fantastic sauce to go over whatever side dish you prefer.
We love this with egg noodles, rice, and even hard crusty bread.
It's really simple to make and of course, won't heat up the house during the summer months and winning comfort food in the winter months.
If you're a creamy sauce lover, this is so tasty and made with simple easy-to-find ingredients in your local supermarket.
We have a printable recipe below that awaits you so just scroll to the bottom to get started and do check our tips.
Easy Quick Steps for Slow Cooker Stroganoff
- take the meat off the bone and cube it using boneless pork, chicken, or beef
- brown whatever meat you're using with seasoning(except if using meatballs frozen)
- dump everything in the slow cooker
- place it on high for 6 to 8 hours
- around 15 minutes before completing cooking thicken with flour or cornstarch
Ingredients for Slow Cooker Pork Stroganoff(measurements on the printable recipe card below)
- cubed boneless chicken breasts, (boneless pork chops center cut, or pork tenderloin, boneless steak, cut into cubes or tiny frozen meatballs can be used)
- extra virgin olive oil
- cloves of minced garlic
- fresh baby Bella sliced mushrooms
- better than bouillon beef or chicken flavored
- granulate garlic powder
- chicken broth or beef broth
- full-fat sour cream
- Pinot Grigio white wine
- cornstarch optional sweet paprika, chopped fresh flat-leaf parsley
Other Side Dish Suggestions
- mushrooms sliced, carrots, peas
- corn on the cob
- any kind of potatoes
- roasted vegetables
- pasta with butter
- rice white or brown
- Caprese salad
- baked artichoke hearts
Tips
- add a combination of pearl onions and shallots
- sour cream can curdle if added directly to hot liquid. To prevent curdling, temper the sour cream by stirring a little of the hot liquid into it and then adding the warmed sour cream mixture to the pan
- If too runny, add more cornstarch or flour-water mixture and if too thick, add more sour cream
- serve with noodles rice, quinoa, or polenta with stroganoff mixture over the top
- Porterhouse or New York strip is the best beef cuts cubed for stroganoff off the bone
- In a pinch use tiny frozen meatballs
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Weeknight Quick and Easy Meals
If you need a quick meal for busy weeknights that tastes home-cooked, a slow cooker is an answer to a deliciously easy meal.
Turn this classic beef stroganoff into a family favorite meal just by dumping everything into the pot and it's ready except for the noodles when you get home.
You can even use prepacked rice and frozen sides to make in minutes to save time in the microwave.
As I mentioned earlier frozen meatballs, or frozen chicken cubes can be used in this recipe to make this a quick and easy process and still have a tasty comfort food meal without all the fuss.
Slow Cooker Stroganoff
Yield: 4
Prep time: 15 MinCook time: 6 MinInactive time: 35 MinTotal time: 56 Min
This is the easiest stroganoff recipe ever! We tried it with just about every boneless meat including frozen meatballs and it comes out great in a slow cooker
Ingredients
- 2 pounds of cubed boneless chicken breasts, (boneless pork chops center cut, or pork tenderloin, boneless steak, cut into cubes or tiny frozen meatballs can be used)
- 2 tablespoons extra virgin olive oil
- 2 cloves of minced garlic
- 8 ounces washed fresh baby Bella sliced mushrooms
- 1 tablespoon better than bouillon beef or chicken flavored
- 1 teaspoon granulated garlic powder
- 1 cup of chicken broth or beef broth
- 1/2 cup full-fat sour cream
- 1/4 cup Pinot Grigio white wine
- 3 tablespoon cornstarch
- optional sweet paprika, chopped fresh flat-leaf parsley
Instructions
- Cube the chicken, pork, or steak into 1-inch pieces and (if bone-in cut off the bone).
- Note: if using frozen meatballs just throw them in the pot frozen).
- Heat a medium-sized skillet to medium heat with olive oil.
- In a skillet, brown pork, chicken, or steak in oil, for around 4 minutes on each side or until it starts to brown. ( take a paper towel, tilt the pan on one side, and stick the paper towels into the grease to absorb excess fat after the pork is browned).
- Stir in the granulated garlic powder, and fresh garlic and saute for another minute.
- Add to the slow cooker and set it to high.
- Add the baby Bella mushrooms, bouillon, salt, and pepper to taste and broth.
- Cook in a slow cooker on high for 6 to 8 hours
- Turn the slow cooker to low, where it isn't boiling, or to a warm setting.
- Mix the cornstarch, sour cream, and wine together and add to the pot, do not let it come to a boil
- Just heat this through until it thickens this takes around 15 more minutes.
- Serve over dutch egg noodles, polenta, rice, and optional garnish with sweet paprika and parsley if desired.
Notes
Tips
- add a combination of pearl onions and shallots
- sour cream can curdle if added directly to hot liquid. To prevent curdling, temper the sour cream by stirring a little of the hot liquid into it and then adding the warmed sour cream mixture to the pan
- If too runny, add more cornstarch or flour-water mixture and if too thick, add more sour cream
- serve with noodles rice, quinoa, or polenta with stroganoff mixture over the top
- Porterhouse or New York strip is the best beef cuts cubed for stroganoff off the bone
- In a pinch use tiny frozen meatballs
Nutrition Facts
Calories
379.01Fat (grams)
18.79Sat. Fat (grams)
5.89Carbs (grams)
10.86Fiber (grams)
0.49Net carbs
10.36Sugar (grams)
2.23Protein (grams)
37.91Sodium (milligrams)
333.85Cholesterol (grams)
128.69
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