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! 

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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!

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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.

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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!

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4.8 from 39 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!
Author:
Serves: 4
Ingredients
  • 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
Instructions
  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.
Notes
Alyssa Also Recommends:

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

Slow Cooker
Utopia Kitchen Cooking Knives
Cuisinart Stainless Steel Chopper

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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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Categories
ChickenCrockpot/Slow-Cooker

Comments

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  1. 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?

  2. 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?

  3. 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!

  4. 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!!

  5. I’ve made this recipe several times now. It’s probably my favorite as written, but have had it on top of rice, and even a bed of wilted spinach… which was really good too. Thanks for a new family favorite! (Oh, can’t wait to make your chicken with sundried tomatoes recipe. It just popped up on my screen. I’ll write a review after I make it.)

  6. Making this now and I’m not the best cook! The dry onion soup mix- do I have to boil first or just put the packet in with the cream cheese?

  7. I made this 2 ways: first, as written. Delicious and easy! in the crockpot on low for 6 hours! But then I needed a quicker method for a larger group. Seared the chicken, then followed the recipe, except that I used 6 breasts. I wanted to be sure to have enough sauce, so I doubled just the soup and added about a can of milk.. Into the oven at 350 in a 9 x 12 pan and done in an hour. Again – delicious!

  8. This recipe sounds yummy…I’m making it now. Following exactly except using cream of mushroom soup. Will comment again after I eat it.

  9. Can’t wait to try this recipe ! Looks delicious. However, I have a question that was also asked a few times in the reviews but never replied or clarified…. for the condensed can of mushroom soup, to I add the can as is or do I make the soup as instructed on the back of the can? Please help!

    1. Hi Lori, I can help you. You don’t need to add the water to the soup can. I’ve made a variation of this recipe for years and have never added the extra water. It would dilute the flavor. Hope this helped 😊

  10. Would adding Worcestershire sauce be Good? I love it in my beef stroganoff so I’m wondering if it would turn out okay with chicken?

    Thanks!

  11. I just made this dish. The only changes I made was I used a package of whole mushrooms and a 16 oz
    Pack of mushrooms because we love a lot of mushrooms in every bite, and a little chicken stock and added flour towards the end of cooking for a thicker sauce and sprinkled some Romano parmesan cheese on top with the parsley. Absolutely fabulous!!

  12. Hello, I am really excited to try this recipe, thank you for sharing. I was wondering if you had a recommendation on cooking the noodles in the crock-pot. I want to make this at work for my employees and we do not have a range or hot plate to cook noodles on. If incorporating them before they are cooked isn’t an option I could always cook them the night before. Thanks so much!…. Kamie

  13. Hi There! Making this today. Sorry for the silly question but is it 18 oz of cream cheese or is it one 8 oz. I’m guessing it’s 18 but don’t want to screw up dinner ?

  14. I’d like to know this also. Do you cook the noodles in the crock pot with everything else or separate on the stove and then add later?

  15. I have made this 3 times and it is so yummy. However I used two 8 oz packages of cream cheese since it read 18 oz. So maybe next time I will use 1 package and see how it turns out. So delicious tho!

  16. Followed the recipe but added pre cooked bacon and replaced the parsley with chive and used tenderloins instead of breasts it turned out excellent . Thank You Alyssa for this recipe

    1. I have never had luck freezing noodles or dumplings. I would suggest since the recipe calls for boiling the noodles separately, don’t mix them with the sauce. That way you can freeze the sauce and prepare noodles for the next meal.

  17. I am glad I read the comments. I thought it was 18oz of cream cheese. Might want to fix that. Thank you for your recipes. My family enjoys them.

  18. Hi with the chicken mushroom chicken stroganoff recipe my crockpot has a low setting that cooks for 8hours. Is that too much cooking on low for this recipe? Need to know. Cooking now

  19. Hey Alyssa! I made using a variety of mushrooms. It was wonderful! Thank you so much! Looking forward to trying more of your recipes!

  20. Would it be Possible to use reduced fat OR fat free cream cheese and low fat soup to cut calories and not ruin this recipe? Anxious to make with possible revisions. DH needs low calorie meals or as low as possible!

  21. 8 ounces or 18 ounces of cream cheese? The recipe says, “1 8 ounce cream cheese, softened”. I can’t imagine it’s 18???!

  22. I’m 88 yrs old and love these easy recipes makes me think I can cook. I made the chicken stroganoff this morn and added a small diced onion and 2 tbsp of balsamic vinegar. It came out as tasty as I could hope for. Thanks so much for this great recipe!!

  23. i love this !!!! and so do my kids which is a plus plus !
    i wound up cooking it on high for 2 hours tasted it and it was perfect waited another 20 mins and the chicken was a touch try.. either way this will absolutely become a regular this fall/ winter but i will most likely set it for 2 hours next time…. THANK YOU SO MUCH FOR SHARING THIS RECIPE

  24. Amazing! I did it using WW points and it was ask good!!! Cream Cheese 95% free and low fat Campbell’s cream of chicken. Family fav! Thanks🎉

  25. Can I prepare everything the night before and leave it in the fridge then take it out and turn on the crock pot 6 hours before eating?

  26. I made this recipe with ingredients as directed, however I cut the Breast into 1 inch strips instead of cubes, small sprinkling of salt and pepper, dipped into rice flour and sautéed in butter till golden brown but not completely cooked through. Since I do not use a lot of salt I sifted most of the seasoning from the onion soup mix and replaced it with onion powder and a little Mrs. Dash. I then continued the recipe as directed and about one hour before it was done I threw in a little white cooking wine. Just add a little flour to thicken to make up for extra fluid added. This recipe was delicious. Hubby and daughter enjoyed and asked for it again. I plan next to try some of the other suggestions such as bacon, Parmesan, chives.

    On another note, lots of people were confused about the amount of cream cheese. An easy way to tell is to look at the distance between the 2 numbers and compare to spacing of the line below or above. In this case it says
    1 8oz
    not 18oz. Hope that helps.

  27. I made in a skillet on the stove, I had some cooked chicken breasts in fridge, chopped up, with mushrooms in the skillet and just topped with all the rest of ingredients and stirred up over medium heat, added a cup of water and put the lid on to simmer until the noodles get done, then will serve over the noodles, tastes really good, will cook again.

  28. Hi, stupid question but am I supposed to use raw or cooked chicken for this recipe? I assume raw but I have cubed cooked chicken in the freezer and was just wondering if I could still use this recipe for it.

  29. I followed the recipe for the most part. Added chicken broth, doubled mushrooms and added a sliced onion towards the end. Excellent!!

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