Slow Cooker Chicken and Mushroom Stroganoff

Slow Cooker Chicken and Mushroom Stroganoff takes just minutes to throw in the slow cooker!  It is so creamy and delicious and will become an instant family favorite! 


I just returned from a weekend in Boston and it was fabulous.  First time in the city and I fell in love!   Everything about the city was incredible.  From all of the historic sites and beautiful buildings to the amazing food…  and lobster rolls…. and canolli.   Let’s be honest, the food was uh- mazing!

Although exploring an exciting new city is so much fun there is no place like home.  I couldn’t wait to get back to my family.  Even though reality hit when my alarm went off at 7 am, I couldn’t wait to get back into the regular routine.  As soon as I got the kids to school I looked around the cupboards for ingredients and was able to throw this Chicken and Mushroom Stroganoff into the slow cooker.  It took under 5 minutes!


It has minimal ingredients and the chicken cooks to tender and juicy perfection in the creamy mushroom sauce.  I did use a can of cream of chicken soup but if you have some extra time you can make my homemade cream of chicken soup.   The sauce is so easy and creamy and perfect with some noodles tossed inside.


I loved the flavor in the creamy sauce and the mushrooms hidden throughout were awesome.  This made the perfect meal for my family and is so simple we will make it again and again!

If you are looking for an easy to make slow cooker meal that your family will love, this recipe is it!


4.8 from 20 reviews
Slow Cooker Chicken and Mushroom Stroganoff
Prep time
Cook time
Total time
Slow Cooker Chicken and Mushroom Stroganoff takes just minutes to throw in the slow cooker! It is so creamy and delicious and will become an instant family favorite!
Serves: 4
  • 4 boneless skinless chicken breasts, cubed
  • 8 ounce sliced mushrooms
  • 1 8 ounce cream cheese, softened
  • 1 (10½) ounce cream of chicken soup
  • 1 envelope (1¼ ounce) dry onion soup mix
  • salt and pepper to taste
  • fresh parsley, chopped for garnish
  • 1 pound large egg noodles for serving
  1. Place the chicken in the bottom of a lightly greased slow cooker. Add the mushrooms. In a medium sized bowl add cream cheese, cream of chicken soup, and dry onion soup mix. Mix until incorporated and spread on top of chicken and mushrooms.
  2. Cook on low for 4-6 hours or high for 3-4. Serve over noodles and top with fresh parsley and salt and pepper.




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Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. This dish is wonderful!!! But the only change I made was I used 1 medium diced real red onion instead of the onion soup mix. I am highly allergic to MSG so tend to use fresh ingredients in everything I cook – nothing packaged. The cream of chicken soup was Campbell’s Healthy Request Cream of Chicken soup which is low sodium and has no MSG. And I added on Tablespoon of minced garlic – just because I like garlic.

    • Robin Schmitz says:

      Thanx for sharing!! that sounds divine!!

    • I find it intriguing that you’re highly allergic to MSG yet decided to make this dish,considering that mushrooms contain 180 mg of MSG per 100 g serving meaning that this dish contains about 400 mg of MSG. Truly fascinating!

      • FYI … Monosodium glutamate, or MSG, is a food additive used to enhance the flavor of savory foods. Glutamate is also found naturally in many foods, including mushrooms. I had no idea .. I had to look it up!

      • LOL! Who gets this amped up about a recipe or someone’s allergies? Going the extra mile… 😂😂😂

    • Definitely try a homemade onions soup mix. No MSG, stores well, tastes delicious and convenient

    • Paula H. says:

      If you have a Trader Joe’s in your area, they have an onion soup mix with NO MSG in it. Also, you can substitute Classico Alfredo sauce for the canned condensed soups. Not all varieties are MSG-free, but most are. They have a similar consistency as the soups, though are not as thick. Check the labels.

  2. Mmmmmm…..yum. This looks totally amazing. I’m just starring at the screen looking at how delicious they look.

  3. This looks amazing!!! Will certainly be trying this out this week! Thank you for sharing.

  4. Jen Walsh says:

    I’m SO excited to try this – but can you tell me about when you add the noodles?? do you add them dry or cooked to the crockpot? and at the beginning or towards the end? I didn’t see them on the ingredient list. THANK YOU!

  5. I added some sautéed onions, cayenne, and herbs de provence. I also used cream of mushroom instead of cream of chicken.

  6. How much noodles?

  7. Ummmm, I’m sorry but something appears to be missing from the ingredient list and instructions, sure looks like there are egg noodles in the pictures and in other Stroganoff recipes, but none mentioned?

  8. The beef strog. I’m used to has sour cream, do you think it would be okay to add some?

  9. Ashley owsley says:

    Was the cream cheese mixture supposed to be added in later on? The instructions said to put it all together and cook but I did that and it was not creamy at all. Very soupy.

  10. Christina says:

    Is it condensed cream of chicken soup you used? 😊

  11. Am I supposed to stir the contents at any time during the cooking process ?

  12. Sarah Adams says:

    Do you use raw mushrooms or canned? If I want to use raw, should I cook them first?

  13. Do I add any water? Or just the soup out of the can no water says:

    Making this recipe now! Do I add any water? Or just the soup out of the can no water!

  14. This looks AMAZING! Do you drain the mushroom’s? I can’t wait to make this.

  15. Do you add water to the Tin of chicken soup or just add it as is out of the tin ??

  16. Elizabeth Porter says:

    Is the chicken cooked or raw??

  17. How do I prepare this with frozen chicken?

  18. Could you substitute sour cream for the cream cheese?

  19. Just need to know what volume of noodles to and when to add them?

  20. Just need to know if you add noodles to slow cooker and when?

    • Just cook the noodles according to how many people you are serving, and serve this recipe over the noodles.

  21. Delicious! I didn’t follow the recipe exactly. In addition to the soup mix I added a small onion, few shakes of oregano and a salt less table seasoning.
    I didn’t want to make any more dirty dishes since I just tackled a sinkful. So I cut up the cream cheese into chunks and then poured the soup over the chicken. But I didn’t realize that the cream cheese doesn’t melt down; I still had small bits in the mix even after shredding the chicken and stirring it.
    I also didn’t have anymore egg noodles. . .what we did have on hand was English muffins and rye bread. So we toasted them up and scooped the stroganoff over the toast. I will make this again. Great idea for a weekend lunch during the fall and winter months- thanks!

  22. Suzanne Barber says:

    Where is the liquids? I used onion/mushroom dry soup mix, and one can chicken mushroom soup(Campbell’s) soup, also added some nonfat milk. Just seemed like it needed more liquid.

  23. Do you add water the the condensed cream of chicken soup?? I did ive just made it and put into the slow cooker. I left the chicken breasts whole added garlic cloves fresh chives and bacon. Instead of the egg noodles im going to add penne pasta because I have a heap of it in the cardboard. Cant wait till tonight to try it out 🙂

  24. The recipe sounds delish! Cant wait to try it. I was just wondering if the chicken ends up shredding at the end or falling apart?. I tend to have this problem with slow cooking any chicken recipes. Any advice?

  25. I’m still not clear if the noodles are added “raw” or if they need to be cooked first.

    • You cook them and then serve it at the end. Either serve the chicken over the noodles, or stir them into the slow cooker.

  26. Just made this for my family – it was delish! I used two large frozen chicken breasts and just shredded them at the end (didn’t have time to thaw and cube them but actually I loved the chicken shredded anyways and makes for even less work). I also added in some cut up grilled asparagus at the end for some veggies – this would be great with just about any veggies added. Enjoy everyone!

  27. Can this be done on the stove top?

  28. BJ Lombardi says:

    Making this today. I added a can of cream of mushroom, to other ingredients. Loved it!

  29. Do you know of a non dairy substitute for the cream of chicken? That looks wonderful but I have a kid who has a milk allergy and I’m finding it really difficult to make a lot of easy dinners.

  30. I see several people asked if you add water to the condensed soup. I have the same question. Do I just put the soup in, or make the soup per the back of the can, and put the prepared soup in?

  31. Do we add water to the stroganoff?

  32. I just read through previous comments and am great full for those who already made this and love it.
    However, those that keep asking dumb questions made my hair stand on end. READ THE INSTRUCTIONS if you are over 5 years old it is all there. Do not ask again when to add noodles, the recipe SAYS; POOR SAUCE OVER NOODLES AND IT ALSO SAYS A 16 OZ PKG. NO YOU DO NOT ADD WATER BECAUSE THE CROCK POT MAKES STEAM WHICH BUILDS MOISTURE (WATER).

  33. This is very delicious meal … thx for sharing ….

  34. Tami potirala says:

    This was very easy to make. The only thing I see changing is the amount of noodles it calls for..I say 16 Oz is too much. I would try maybe 12oz unless you want alot of noodles.

  35. I just put this in the crockpot, had to laugh because I thought I grabbed Healthy Choice Cream of Chicken but it was Cream of Celery, hopefully it still tastes great. I also added an onion to the mix. Looking forward to dinner!

  36. Elizabeth says:

    Hello from the UK!
    Just wondering if anyone knew what a UK equivalent of the dry onion soup mix? Maybe I could just add in onion or onion powder to that amount perhaps?

    • Hi Elizabeth! I’m not sure what the U.K. Equivalent would be but I didn’t have dry onion soup on hand so I googled “homemade dry onion soup mix” there are quite a few recipes online for making your own. I am sure you already have most of the ingredients in your cupboard! It really makes the dish pop and this was delicious! Making it again today!

    • Go to allrecipes and look up onion soup mix you’ll get a recipe for it and it is divine. I have never bought it again.

    • Do you have French onion dip mix that is usually mixed with sour cream to make a dip for crisps? The dry mix is much the same thing.

  37. I made this! Turned out deliciously! I used Greek yogurt instead of the cream cheese (it’s too cold to go outside). Thank you

  38. Cameron Johnson says:

    Amazing, truly amazing…
    I got it cooking at this very moment… only 3 hrs to go and it will be ready in time for dinner

  39. I just made this and it taste super salty to me. Did anyone else have that? What can I add to mask the saltiness?

  40. Just cooking this right now. I will let you know how it goes! It was really easy to make. Thanks!

  41. Yummy and easy to make! Thank you.

    • Hi there, Am I completely dumm. Surely if you put frozen raw chicken in you will get Salmonella poisoning ? also my understand of a slow cooker you have to put the liquids in very hot ie boiling OR nothing will start to cook at all.

      • The FDA has published guidelines to help reduce the chance of food-borne salmonellosis. Food must be cooked to 68–72°C (145–160°F), and liquids such as soups or gravies must be boiled. Freezing kills some Salmonella, but it is not sufficient to reliably reduce them below infectious levels. While Salmonella is usually heat-sensitive, it does acquire heat resistance in high-fat environments such as peanut butter. You should not have a problem as long as the chicken did not have a questionable odor before using it. You could start the cooking on high for 1 hour, and switch to low for the remaining 4 or so hours. I haven’t made this yet, but it sounds yummy.

  42. Can you use chicken thighs instead of breasts?

  43. I added broccoli… hope it turns out okay..

  44. This was delicious! I used chicken thighs because we prefer them and they add more flavor. I also added 1/2 cup chicken stock and 1/4 cup Madeira wine to the recipe and it was fantastic! Will definitely make again! So easy to throw together in the morning and go about your day.

    • Good Idea!!!!

      Very good recipe. I doubled the mushroom and I doubled the can. Very good. Will make it again!

  45. Luther H. says:

    Delicious! Since this was the first we prepared this we tried to follow the recipe as close as we could. Only thing we left off was the parsley. This is a keeper and we will fix it again.

  46. if you pour the done contents over the noodles will the noodles become soft or almost soft.I have experimented before with these noodles.I know I cant cook them with the recipe,be too soggy and gross,maybe i’ll cook them right before its all done.That is only concern i have and im old woman who has cooked most of her life…These noodles are great in homemade chicken soup too..Im just curious Im sure it will be great too ..Dont insult me for asking.I can read too..

    • I’m definitely going to try this. For the person that cannot have dairy, maybe try it with soy milk or a nut milk like almond or cashew milk..
      I have many food allergies so I am use to making substitutes when necessary.

    • No, the noodles won’t get softer. You put it over the needles and then eat it. If you were to mix the whole thing with the noodles, and then had some left over, then because the noodles would be in the sauce until you had the leftovers, they would soak up the sauce and get softer. But not if you just put it over the noodles and then ate it.

  47. This looks delicious! What wines would you pair with this?

  48. What can I do to avoid the onion soup mix
    it always doesn’t sit well with me ‘

  49. thank you for this recipe, great idea to slow cook this and like the chicken for beef swap as a nice change to the traditional recipe

  50. I would love your home made cream of chicken soup – I’m very lactose intolerant and can’t use premade soups. Would love your recipe and hoping I can adapt it!! Thank you

  51. Samantha says:

    I made this exactly per the recipe and the sauce looks curdled. I mixed the cream cheese with the soup and dry ingredients but perhaps I didn’t mix well enough? Help! Can I still eat this or is it not edible?

  52. Melissa says:

    I have made this meal twice and both times the chicken was very dry. The first time I cooked on high and the second time I cooked it on low. I followed the directions. Can someone help me out?

  53. Made this recipe tonight. Followed directions except we just spooned the chicken stroganoff over the noodles. It is a tasty, creamy dish. We loved it! I will be making this again!

  54. Has anyone made this in the Instant Pot pressure cooker? If so, what did you change and how long did you cook it for? TIA~

  55. Cheryl D says:

    I found this recipe very easy and tasty using all the original ingredients, except putting noodles right in the crockpot. I did mashed potatoes separately, as my husband doesn’t like pasta, The sauce was kind of runny, probably because of no added noodles, so I added about 1/3 cup of the dry instant mashed potato flakes that I had for hubbies’ version shortly before serving it. Delicious!!

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