Slow Cooker Chicken and Mushroom Stroganoff

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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!

Slow cooker chicken and mushroom stroganoff in a black bowl with a fork on the side of the dish.

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!

Chicken and mushroom stroganoff in a slow cooker with a wooden spoon stirring it.

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.

Chicken and mushroom stroganoff with egg noodles over top in the slow cooker.

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!

Chicken and mushroom stroganoff in a slow cooker being stirred by a wooden spoon.

Slow Cooker Chicken and Mushroom Stroganoff

4.7 from 10 votes
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!
Prep Time 5 minutes
Cook Time 5 hours
Servings: 4


  • 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


  • 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.
  • Cook on low for 4-6 hours or high for 3-Serve over noodles and top with fresh parsley and salt and pepper.


[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]


Serves: 4

Calories347kcal (17%)Carbohydrates3g (1%)Protein28g (56%)Fat25g (38%)Saturated Fat13g (65%)Cholesterol142mg (47%)Sodium336mg (14%)Potassium506mg (14%)Sugar2g (2%)Vitamin A891IU (18%)Vitamin C1mg (1%)Calcium68mg (7%)Iron1mg (6%)

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.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Up close photo of the slow cooker chicken and mushroom stroganoff.



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

  2. 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.

  3. 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.

  4. Ohhh shoot I wish I read the comments because I also thought it was 18oz of cream cheese I hope it still comes out okay.

  5. 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.

  6. 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?

  7. 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?

    1. You can always try that! That sounds like a great idea. It does cook well in the slow cooker and makes it flavorful, tender and juicy. Let me know how it turns out! XOXO

  8. 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

  9. 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!!

  10. 8 ounces or 18 ounces of cream cheese? The recipe says, “1 8 ounce cream cheese, softened”. I can’t imagine it’s 18???!

  11. 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!

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

  13. 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

  14. 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.

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