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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
Ingredients
- 4 boneless skinless chicken breasts cubed
- 8 ounce sliced mushrooms
- 1 8 ounce cream cheese softened
- 1 10 ½ ounce cream of chicken soup
- 1 envelope 1 ¼ ounce dry onion soup mix
- salt and pepper to taste
- fresh parsley chopped for garnish
- 1 pound large egg noodles for serving
Instructions
- 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.
- Cook on low for 4-6 hours or high for 3-Serve over noodles and top with fresh parsley and salt and pepper.
Notes
•[url:4]Utopia Kitchen Cooking Knives[/url]
•[url:5]Cuisinart Stainless Steel Chopper[/url]
Nutrition
Serves: 4
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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!
quick and easy recipe. Very good ut
too salty for me however.
I use Campbell’s chicken with herbs soup and only half a block of cream cheese. This is an excellent recipe!!!!! One of my family’s favorites.
It was delicious husband said it’s a keeper.
Prepped this last night in my crockpot with no substitutions and put in the refrigerator overnight. Started it today at 7:00am. Cooked the noodles at 11:30 & combined it with the stroganoff for lunch. My husband gave it a north/south nod with the first bite. Definitely will repeat! Easy & very tasty!
So delicious! After reading the other reviews I added chicken stock, used frozen chicken breasts (kept whole until the end, then shredded) and kept on low for 6 hours. To thicken it (after 4 hrs) I added a second package of cream cheese- not healthy but so good! Kid approved so I will def be making this again, thanks so much.
This recipe is delish! My boys wanted seconds and thirds! Easy to make and comes out amazing. Thank you for sharing
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This was delicious and very easy to put together. I cooked on high but would recommend doing on low. This is 2nd time I have made and did not mix the noodles in this time and it was better. If I were to mix in the noodles, I would need to thin out the sauce some. Highly recommend this.
This is an amazing recipe! I do make some alterations. I put the raw (organic) chicken at the bottom and just load ingredients without stirring. I add a whole bag of spinach, extra mushrooms, a small log of plain goat cheese. I even tried some sour cream too; it is all good! Once it starts to cook and wilt down, then I stir. When the dish is ready, I use forks to shred the chicken. It is not dry at all! The goat cheese gives it a distinct yummy flavor. This is a hit and so easy. One of my favorites.
Hi I was wondering if there is any way to thicken the sauce up a little bit and what you personally would recommend. Thanks!