Slow Cooker Mushroom Stroganoff Recipe

Name: Slow Cooker Mushroom Stroganoff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Butter; 1 whole Onion, Diced; 1 pound, 1-23 ounces, weight Mushrooms, Sliced; 2 cups, 8 tablespoons, 1-⅔ teaspoons, 1 pinches Vegetable Stock; 2 Tablespoons Tomato Ketchup; 3 teaspoons Paprika; 3 cloves Garlic, Thinly Sliced; 4 Tablespoons Sour Cream; 1 bunch Fresh Parsley, Chopped; 3 whole Servings Of Cooked Rice Or Pasta, For Serving

Servings: persons

1
In a large pan, melt the butter over medium heat.
2
Add the onion and mushroom and gently cook for 5-10 minutes, until they are slightly softened and beginning to shrink in size, but are still not yet fully cooked.
3
Transfer these to the slow cooker, and add the stock, ketchup, paprika and sliced garlic.
4
Cook on high for 4 hours.
5
After 4 hours, stir in the sour cream and chopped parsley.
6
I liked my stroganoff as it was, but if you would like it to be thicker, just transfer it to a saucepan and simmer for 10 minutes before serving.
7
This will allow it to reduce slightly.
8
Serve with pasta or rice.

405

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 Tablespoon Butter, 1 whole Onion, Diced, 1 pound, 1-23 ounces, weight Mushrooms, Sliced, 2 cups, 8 tablespoons, 1-⅔ teaspoons, 1 pinches Vegetable Stock, and more.

Yes, Slow Cooker Mushroom Stroganoff falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow Cooker Mushroom Stroganoff

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions