Start by trimming the chicken breasts and cutting them into 2-inch chunks. Place the chicken directly into the crockpot, ready to cook slowly into tender bites.
Slice the mushrooms into about ¼ inch thick slices. Add them to the crockpot with the chicken, their earthy aroma beginning to fill the air.
Finely dice the onion and mince the garlic, then add both to the crockpot. Their fragrant aroma will start to develop as they soften slightly.
Pour in the broth, just enough to cover about half of the ingredients. This keeps everything moist and flavorful during slow cooking.
In a small bowl, whisk together the sour cream, Worcestershire sauce, smoked paprika, and a pinch of salt and pepper. Pour this mixture evenly over the chicken, mushrooms, and onions.
Cover the crockpot and set it to cook on low for 6 to 8 hours, or on high for about 4 hours. The house will fill with a savory aroma as the chicken becomes tender and the flavors meld.
Once the cooking time is up, check that the chicken shreds easily with a fork, indicating it's tender enough for serving.
While the chicken finishes cooking, boil a pot of water and cook the wide egg noodles until al dente, following package instructions. Drain and set aside.
Stir the sour cream mixture into the crockpot, ensuring everything gets coated in a smooth, creamy sauce. Be careful not to boil after adding dairy to prevent curdling.
Taste the sauce and adjust seasoning with salt and pepper as needed. The sauce should be velvety and flavorful, coating the shredded chicken and mushrooms generously.
Serve the hot, creamy chicken stroganoff over the cooked noodles, garnished with fresh herbs or a squeeze of lemon if desired. Enjoy this comforting, no-fuss dinner!
