This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
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!
Pin this now to find it later
Pin 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 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.
What can I do to avoid the onion soup mix
it always doesn’t sit well with me ‘
This looks delicious! What wines would you pair with this?
if you pour the done contents over the noodles will the noodles become soft or almost soft.I have experimented before with these noodles.I know I cant cook them with the recipe,be too soggy and gross,maybe i’ll cook them right before its all done.That is only concern i have and im old woman who has cooked most of her life…These noodles are great in homemade chicken soup too..Im just curious Im sure it will be great too ..Dont insult me for asking.I can read too..
I’m definitely going to try this. For the person that cannot have dairy, maybe try it with soy milk or a nut milk like almond or cashew milk..
I have many food allergies so I am use to making substitutes when necessary.
No, the noodles won’t get softer. You put it over the needles and then eat it. If you were to mix the whole thing with the noodles, and then had some left over, then because the noodles would be in the sauce until you had the leftovers, they would soak up the sauce and get softer. But not if you just put it over the noodles and then ate it.
Delicious! Since this was the first we prepared this we tried to follow the recipe as close as we could. Only thing we left off was the parsley. This is a keeper and we will fix it again.
This was delicious! I used chicken thighs because we prefer them and they add more flavor. I also added 1/2 cup chicken stock and 1/4 cup Madeira wine to the recipe and it was fantastic! Will definitely make again! So easy to throw together in the morning and go about your day.
Good Idea!!!!
Very good recipe. I doubled the mushroom and I doubled the can. Very good. Will make it again!
I added broccoli… hope it turns out okay..
Can you use chicken thighs instead of breasts?
Yummy and easy to make! Thank you.
Hi there, Am I completely dumm. Surely if you put frozen raw chicken in you will get Salmonella poisoning ? also my understand of a slow cooker you have to put the liquids in very hot ie boiling OR nothing will start to cook at all.
The FDA has published guidelines to help reduce the chance of food-borne salmonellosis. Food must be cooked to 68–72°C (145–160°F), and liquids such as soups or gravies must be boiled. Freezing kills some Salmonella, but it is not sufficient to reliably reduce them below infectious levels. While Salmonella is usually heat-sensitive, it does acquire heat resistance in high-fat environments such as peanut butter. You should not have a problem as long as the chicken did not have a questionable odor before using it. You could start the cooking on high for 1 hour, and switch to low for the remaining 4 or so hours. I haven’t made this yet, but it sounds yummy.
Just cooking this right now. I will let you know how it goes! It was really easy to make. Thanks!
I just made this and it taste super salty to me. Did anyone else have that? What can I add to mask the saltiness?
Amazing, truly amazing…
I got it cooking at this very moment… only 3 hrs to go and it will be ready in time for dinner
I made this! Turned out deliciously! I used Greek yogurt instead of the cream cheese (it’s too cold to go outside). Thank you
Hello from the UK!
Just wondering if anyone knew what a UK equivalent of the dry onion soup mix? Maybe I could just add in onion or onion powder to that amount perhaps?
Thanks!
Hi Elizabeth! I’m not sure what the U.K. Equivalent would be but I didn’t have dry onion soup on hand so I googled “homemade dry onion soup mix” there are quite a few recipes online for making your own. I am sure you already have most of the ingredients in your cupboard! It really makes the dish pop and this was delicious! Making it again today!
Go to allrecipes and look up onion soup mix you’ll get a recipe for it and it is divine. I have never bought it again.
Do you have French onion dip mix that is usually mixed with sour cream to make a dip for crisps? The dry mix is much the same thing.
I just put this in the crockpot, had to laugh because I thought I grabbed Healthy Choice Cream of Chicken but it was Cream of Celery, hopefully it still tastes great. I also added an onion to the mix. Looking forward to dinner!
This was very easy to make. The only thing I see changing is the amount of noodles it calls for..I say 16 Oz is too much. I would try maybe 12oz unless you want alot of noodles.
This is very delicious meal … thx for sharing ….