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Slow cooker chicken and mushroom stroganoff takes just minutes to throw in the crock pot! It is so creamy and delicious and will become an instant family favorite!
The only thing better than pasta is pasta that you can make in a slow cooker or Instant Pot. It makes dinner a breeze! For more quick and easy pasta recipes your family will go crazy over, try this Instant Pot spaghetti, crock pot Olive Garden pasta, and slow cooker lemon chicken piccata!
Chicken and Mushroom Stroganoff in the Slow Cooker
This chicken and mushroom stroganoff is the perfect weeknight meal. It’s so easy to throw together and always satisfies! As soon as I got the kids to school I looked in my cupboard for ingredients and was able to throw this stroganoff into the slow cooker. It took under 5 minutes! All of my fellow busy moms rejoice.
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, creamy, and perfect with some noodles tossed inside. Trust me when I say your family is going to go crazy over it! It’s picky eater-approved! Looking for more easy dinner recipes? Find more slow cooker dinners here. You’ll have to try my Instant Pot beef stroganoff as well!
What You’ll Need to Make It
I loved the flavor in the creamy sauce and the mushrooms hidden throughout were awesome. This was the perfect easy meal for the whole family. With how simple slow cooker chicken and mushroom stroganoff is, you will want to make it again and again! Check out the recipe card below for measurements.
- Chicken Breasts: I used boneless and skinless chicken breasts, cut into cubes.
- Sliced Mushrooms: I used regular brown mushrooms, but cremini and baby bella mushrooms also work!
- Cream Cheese: You will want this to be softened so your sauce turns out lump-free.
- Cream of Chicken Soup: Use canned soup for easy prep or make your own from scratch! Find my full recipe here. For more mushroom flavor, you can also use cream of mushroom soup.
- Dry Onion Soup Mix: You only need one packet to give this stroganoff all the flavor it needs.
- Salt and Pepper: Season to taste.
- Fresh Parsley: Chopped and added on top for garnish! I love adding fresh herbs to my dishes because they not only look great, but add extra flavor and aromatics as well.
- Large Egg Noodles: It wouldn’t be stroganoff without ’em!
How to Make Chicken and Mushroom Stroganoff in the Slow Cooker
It’s so easy! This slow cooker chicken and mushroom stroganoff is the kind of recipe you can set and forget. Run your errands, pick up the kids, and then you have a delicious, hearty dinner to come home to!
- Add Chicken and Mushrooms: Place the chicken in the bottom of a lightly greased slow cooker. Then add the mushrooms.
Prepare Sauce: 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. - Cook: Cook on low for 4-6 hours or high for 3.
- Serve Over Pasta: Pour over noodles and sprinkle with fresh parsley and salt and pepper.
Tips and Serving Suggestions
If you are looking for an easy-to-make slow cooker meal that your family will love, this recipe is it! Here are a few simple ways to make it taste even better.
- Adding More Flavor: If you want your stroganoff to have stronger flavor, add a splash of Worcestershire sauce!
- Serve With: This creamy mushroom sauce and chicken works well with so many different things! I always go for stroganoff-style egg noodles, but white rice, brown rice, mashed potatoes, linguine, fettuccine, farfalle, and tagliatelle are all great options too!
A Reader’s Review
This recipe is delish! My boys wanted seconds and thirds! Easy to make and comes out amazing. Thank you for sharing!
Storing Leftovers
Not only is this chicken and mushroom stroganoff super easy to make, but it’s great for leftovers! Here’s how to keep it tasting delicious.
- In the Refrigerator: Store leftover stroganoff in an airtight container for up to 4 days.
- In the Freezer: Store in a freezer bag for 1-2 months. Thaw overnight in the fridge before reheating.
- To Reheat: Heat on the stove over medium heat. Add water or chicken broth as needed if the sauce is too thick.
More Tried and True Slow Cooker Recipes
My crock pot is one of my favorite things to cook with. It makes dinner so easy! I love that my family can come home to a scrumptious, hearty meal at the end of a busy day. Here are just a few of our many favorite slow cooker recipes!
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Slow Cooker Chicken and Mushroom Stroganoff
Ingredients
- 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
- 8 ounces large egg noodles for serving
Instructions
- Place the chicken in the bottom of a lightly greased slow cooker. Then add the mushrooms on top.
- 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.
- Cook on low for 4-6 hours or high for 3. Serve over noodles and top with fresh parsley and salt and pepper.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I use rotisserie chicken for this?
Thanks
Looks delicious. Can you use rotisserie chicken for this?
Thanks
Yes, that will work!
Is there a beef recipe for the stroganoff?
Here is my beef stroganoff recipe instead! One Pot Ground Beef Stroganoff
Quick and easy on a crazy day. Smelled and tasted delicious. The sauce is a little thin, but not as thin as the one my oven recipe with sour cream makes and plenty of sauce even though I probably doubled the chicken. I was dubious about putting the mushrooms in without sautéing them first, but they turned out fine. Even my picky husband loved it! He would not have tolerated French Onion soup mix (he “hates” onions, but only if he can see them!) so I made it with Better than Bouillon, onion powder and some “Kicking Chicken” seasoning, which I think did much of the same but maybe with a little less salt. I forgot to add some Worchester sauce, but think I will try some of that, too, next time. Will definitely be making this again.
As I need gluten free products, can I substitute the soup for Walmart’s cream of mushroom….and I would have to read the ingredients on the package of dried onion soup.
Otherwise, might be just as good!
Let me know how it turns out!
For gluten free, you could make a cream sauce with cornstarch or arrowroot and flavor it with gluten free chicken bouillon concentrate and onion powder or sautéed onions instead of the onion soup mix.
Made this today. I followed the recipe except for doubling the mushrooms in place of less chicken and used 6 chicken tenders. Also, I used the cream of mushroom soup and a package of dried mushroom gravy in place of the dried onion soup mix, very similar, but had much less sodium. In the last 30 minutes I added fresh chopped broccoli florets for extra veggies and the sauce became a bit thicker but still was not the right consistency. I added just a light tablespoon of cornstarch to the sauce and mixed in. Just right! YUM! Thank you.
I’m making this now for the third time.
First time I followed the recipe exactly as written. (Except I don’t have a slow cooker so used my old electric Dutch oven. Set it at 325 for 1 1/2 hours or so.)
This was a little salty for me but still really tasty. I looked in three local grocery stores for low salt dry onion soup mix but didn’t find it so next time I made it I used half of the onion soup mix which was about 2 heaping tablespoons. This was perfect!
I expect today it will turn out just as good. Can’t wait for it to be done. So glad I found this. My husband said this is his favorite meal that I make.
Easy recipe to make for guests as well as delicious. The recipe says it feeds 4 but with just a little extra chicken and a little extra noodles this recipe will stretch to 6 with left overs.
Has anyone tried cream of mushroom soup instead? Going to try that today. To give it more beefy flavor I had beef Better Than Bouillon and I also add sour cream
at the end.
I would like to try this but with tortellini noodles. How would I incorporate that into this recipe?
I haven’t tried that before but I would cook the tortellini separately and then add it in just before serving. Let me know how it turns out!