Prep time
20 MIN
Total time
7 H 20 MIN
Our Slow Cooker Chicken Stroganoff recipe is a classic that's full of flavour. With chicken and fresh vegetables cooked in a creamy white wine sauce, you'll have a Saturday night dinner that satisfies!



  1. Brown chicken well in heated oil in a large skillet,o ver medium-high heat, about 4-5 minutes. Do not crowd the pan, you may have to work in batches. Transfer cooked browned chicken to slow cooker.
  2. Add leeks and mushrooms to pan and sauté for 3-4 minutes or until soft. Add white wine and simmer for 2-3 minutes. Add flour and stir to combine and transfer to slow cooker. Add soup and broth, cover and cook on low for 7-9 hours.
  3. Before serving, stir in sour cream and tarragon. Serve over cooked egg noodles.

Recipe Made With

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth

CAMPBELL’S® Condensed Low Fat Cream of Celery Soup

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