by Alyssa RiversThis website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.
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
Description
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
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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.
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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
[b]Alyssa Also Recommends: [/b]
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
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.
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!
How long to cook this onca stove?
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?
Slow cookers today cook at a higher temperature. I find I have to check much sooner to see if done.
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.
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.
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.
I’m excited to try the new recipes and I’ll let you know how they turned out for me.
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
Thank you for sharing! That is so nice of you!
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 .
That sounds fantastic. Thank you for sharing! I am so glad that you loved it so much! Thank you for letting me know and following along with me!
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.
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.
what are the nutritional values
Hi Kay!
I have been adding all the nutritional facts to each of my recipes. I have added the nutrition facts to this recipe. Here is the link to that recipe. If you scroll to the bottom of the page, you fill find all of the nutritional information!! https://therecipecritic.com/slow-cooker-chicken-mushroom-stroganoff/
I hope this is helpful. Thanks so much for following along with me!
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.
A couple of questions:
How much chicken stock did put in? Did you cook the noodles in the pressure cooker?
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.
Hi….I’m in the middle of making a Crock Pot, Chicken thighs and Breasts (cut up), have added cut up carrots, a bit of celery, small onions, fresh garlic, and a few other spices. I want to add a creamy mushroom sauce! I have mushrooms, cream and sour cream. I put the chicken and veggies on. Please, how do I make the sauce and when do Add it? I’m just winging it at this point. This is only the second time I’ve used my Crock Pot. Need a bit of help from anyone please.
Joanne.
Just made this because I had all the ingredients and needed a quick, easy meal. It turned out absolutely amazing! Thank you so much!
Thawed or frozen chicken??
Thawed chicken is best. If you are using frozen, add more time for cooking.
I loved the recipe. It was easy to make and easy to add to. I added veggies. Sliced onions, green peppers, bay leaf, garlic, thyme and some spinach at the last. I also used chicken thighs. It turned very tasty.thanks, Gwen
Amazing! I made this last night. Everybody had seconds!!
This was quick, easy & sooooooo yummy! My husband gave it a 10! Thank you for sharing this recipe.
Easy and SO flavorful. I make this at least a couple of times a month.
Making this tonight for dinner. I cooked the chicken a little bit in cubes first because I wanted it to be done in time for dinner. Also used cream of chicken mushroom soup makes the flavor so much more richer. Had to add milk because mine was fairly thick. All in all it was amazing!!!! Can’t wait to make it again.
Hi I was wondering if there is any way to thicken the sauce up a little bit and what you personally would recommend. Thanks!
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.
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.
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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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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.
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!