Slow Cooker Chicken In Sour Cream Sauce

slow cooker chicken in sour cream sauce

Easy to make Slow Cooker Chicken in Sour Cream Sauce 


  • 1&1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1/4 tsp. paprika
  • 1/4 tsp. lemon-pepper seasoning
  • 6 chicken breasts- skinless
  • 1 can of cream of mushroom soup
  • 1 cup of sour cream
  • 1/2 cup of chicken broth
  • 1 can (6 oz.) of mushroom pieces, and stems – drained
  • 1 box of linguine noodles


  1. In a small bowl, mix the spices
  2. Rub the spices all over the chicken breasts, and place them into the slow cooker
  3. In a medium size bowl, add the soup, sour cream, broth, and mushroom pieces
  4. Mix together, and pour over the chicken breasts
  5. Set the slow cooker on high, and cook for 4-6 hours
  6. Stir the sauce with the broth that has cooked out from the chicken
  7. Cook the noodles according to package directions – drain
  8. Serve chicken over linguine


*Sour Cream Curdling?

  • Yes, sour cream does tend to curdle and separate itself out from the other ingredients when it reaches high temps. If that happens, it won’t look as beautiful, but it will not impact the flavor

Tips on avoiding curdling:

  • Add 2 Tbsp. of flour to the sour cream mixture before cooking
  • You can also add the sour cream at the end. Pour the sour cream into a bowl, add a little of the hot broth mixture from the slow cooker to your sour cream and wisk in. Repeat until the sour cream has warmed up. Add the warm sour cream to the slow cooker mixture and wisk. 

Cooking Time:

  • You can also cook this on low for 8 hours