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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.
Has anybody tried if this freezes well?
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.
Make this
So quick & simple to make yet so delicious. Made this for family dinner. Everyone loved it. Thank you.
Can this recipe be doubled? How long would you suggest letting it cook?
This looks great-can’t wait to try it!
Yes, that would be great if your slow cooker can hold that many ingredients. I would just add an extra hour to two hours in the slow cooker.
Is it 18oz of c. cheese or 8oz?
8 oz of cream cheese. Thank you for letting me know!
Love this recipe. My picky son looks forward to it! Easy and super tasty recipe. Thank you!
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
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!
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?
You will cook the noodles separately then add them later in the crockpot at the end or on a plate with the meal on top of them. Enjoy!! XOXO
Can cream cheese be substituted with anything else e.g. Sour cream?
That sounds great! Let me know how it turns out! XOXO
Sounds like a lot of sodium. How can I reduce without losing the flavor?
Does this read as one 8oz cream cheese or 18oz cream cheese? Help!
Yes, it is one 8 oz cream cheese! Enjoy! XOXO
This recipe looks amazing!! Do you have any suggestions on how to make this an Instant Pot recipe?
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 ?
It is 8 oz of cream cheese! Sorry for the confusion, I will change that ASAP. XOXO
It still says 18oz off cream cheese, I thought that was a lot till I saw this.
It is 1 package of an 8 ounce cream cheese.
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
Good luck making this soup at work! Let me know how it turns out! Happy cooking! XOXO
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!!
I LOVE your changes! I am so happy that you made it your own and it turned out great! Thanks so much for sharing! XOXO