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!


Slow Cooker Chicken and Mushroom Stroganoff

5 from 1 vote
Prep Time 5 minutes
Cook Time 5 hours
Servings 4
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!


  • 4 boneless skinless chicken breasts cubed
  • 8 ounce sliced mushrooms
  • 1 8 ounce cream cheese softened
  • 1 10 1/2 ounce cream of chicken soup
  • 1 envelope 1 1/4 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 [url:1]slow cooker[/url]. Add the mushrooms. In a [url:2]medium sized bowl[/url] 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-Serve over noodles and top with fresh parsley and salt and pepper.

Recipe Notes

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Want to make this even easier? Here are a few products that I LOVE:

•[url:3]Slow Cooker[/url]
•[url:4]Utopia Kitchen Cooking Knives[/url]
•[url:5]Cuisinart Stainless Steel Chopper[/url]

Nutrition Facts
Slow Cooker Chicken and Mushroom Stroganoff
Amount Per Serving
Calories 347 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 13g65%
Cholesterol 142mg47%
Sodium 336mg14%
Potassium 506mg14%
Carbohydrates 3g1%
Sugar 2g2%
Protein 28g56%
Vitamin A 891IU18%
Vitamin C 1mg1%
Calcium 68mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.




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 was very good! I did end up adding some cornstarch to thicken the sauce and some sour cream in the end to give it more of a stroganoff taste. And I also waited until the chicken was cooked in the slow cooker to then pull it out and cube it. I hate have to cut up uncooked chicken when I don’t have to. I also used that time to doctor the sauce. It was not anywhere near salty as I worried it may be because of other reviews. I’m sure my husband will be requesting this again soon! Thanks for the recipe!

      1. I tried this recipe with whole pieces of chicken in the slow cooker. Perhaps I left it too long. While the sauce was delicious the chicken was very dry. Would searing the chicken in a fry pan first help?

  2. Good recipe. I put the chicken breast in without cutting them. It was on low for 6 hours . The chicken wasn’t dry and fell apart with shredding. The liquid was pretty nonexistent so next time may add some chicken broth. I served it over riced cauliflower.

  3. My three year old daughter absolutely gobbled this up! It’s nice to be able to have a hearty home cooked meal ready for us on busy days! I love chicken over ground beef and so does my daughter. Delicious and soo tasty.

  4. I can’t wait to try this, I only have thigh fillets, and creamy chicken and mushroom soup, hope it’s delicious, will let you know. Thanks for the recipe.

  5. Loved this dish. I used about half cream cheese and half sour cream as that’s what I had handy. Thickened with cornflour and threw some green vegies in at the end. Soooooo tasty

  6. Loved it!! Followed the exact recipe but ended up adding a little bit of milk to make the sauce a little thinner and more spreadable over the pasta. The taste was amazing though and I would definitely recommended .

  7. Great recipe! Great rich flavorful chicken idea. And I looove egg noodles. I would homemake the soup next time. It was not as “clean” tasting as I would prefer. (But fine if ur used to canned soup) I know my crockpot well, so I know 4 hours on low is plenty of time for me. I added a small amount of chicken broth in the beginning and it was melt in your mouth, pull apart with a fork.

  8. Very easy to make but wasn’t a fan, chicken soup over powering. Didnt taste like a stroganoff. Sour cream would be better over cream cheese.

  9. This was wonderful! I adapted it to use the pressure cooker by adding some chicken broth. Otherwise I threw everything in and set it on 20 minutes, mixed in some sour cream and it was perfect.

  10. Can you cook your egg noodles in the Crock-Pot with this recipe? I’ve made a few where you add your noodles right to the Crock-Pot at the end and they cook in there within 15-25 minutes. Wondering if that would work with this.

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