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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.
I just read through previous comments and am great full for those who already made this and love it.
However, those that keep asking dumb questions made my hair stand on end. READ THE INSTRUCTIONS if you are over 5 years old it is all there. Do not ask again when to add noodles, the recipe SAYS; POOR SAUCE OVER NOODLES AND IT ALSO SAYS A 16 OZ PKG. NO YOU DO NOT ADD WATER BECAUSE THE CROCK POT MAKES STEAM WHICH BUILDS MOISTURE (WATER).
I’m so glad someone else said exactly what I wast thinking!! hahaha.
Do we add water to the stroganoff?
I see several people asked if you add water to the condensed soup. I have the same question. Do I just put the soup in, or make the soup per the back of the can, and put the prepared soup in?
Do you know of a non dairy substitute for the cream of chicken? That looks wonderful but I have a kid who has a milk allergy and I’m finding it really difficult to make a lot of easy dinners.
Making this today. I added a can of cream of mushroom, to other ingredients. Loved it!
Can this be done on the stove top?
Just made this for my family – it was delish! I used two large frozen chicken breasts and just shredded them at the end (didn’t have time to thaw and cube them but actually I loved the chicken shredded anyways and makes for even less work). I also added in some cut up grilled asparagus at the end for some veggies – this would be great with just about any veggies added. Enjoy everyone!
I’m still not clear if the noodles are added “raw” or if they need to be cooked first.
You cook them and then serve it at the end. Either serve the chicken over the noodles, or stir them into the slow cooker.
There is no liquid in the recipe to cook the noodles if you put them in raw, so cook them first.
The recipe sounds delish! Cant wait to try it. I was just wondering if the chicken ends up shredding at the end or falling apart?. I tend to have this problem with slow cooking any chicken recipes. Any advice?
Do you add water the the condensed cream of chicken soup?? I did ive just made it and put into the slow cooker. I left the chicken breasts whole added garlic cloves fresh chives and bacon. Instead of the egg noodles im going to add penne pasta because I have a heap of it in the cardboard. Cant wait till tonight to try it out 🙂
Where is the liquids? I used onion/mushroom dry soup mix, and one can chicken mushroom soup(Campbell’s) soup, also added some nonfat milk. Just seemed like it needed more liquid.
Delicious! I didn’t follow the recipe exactly. In addition to the soup mix I added a small onion, few shakes of oregano and a salt less table seasoning.
I didn’t want to make any more dirty dishes since I just tackled a sinkful. So I cut up the cream cheese into chunks and then poured the soup over the chicken. But I didn’t realize that the cream cheese doesn’t melt down; I still had small bits in the mix even after shredding the chicken and stirring it.
I also didn’t have anymore egg noodles. . .what we did have on hand was English muffins and rye bread. So we toasted them up and scooped the stroganoff over the toast. I will make this again. Great idea for a weekend lunch during the fall and winter months- thanks!
Just need to know if you add noodles to slow cooker and when?
Just cook the noodles according to how many people you are serving, and serve this recipe over the noodles.
Just need to know what volume of noodles to and when to add them?
I used a pound. You can also serve over rice.
Hi very good am cooking this now. Did add a thing of sour cream tastes grea cooking noodles now. Thank you very much.
Could you substitute sour cream for the cream cheese?
Yes you can. 🙂
How do I prepare this with frozen chicken?