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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.
It was delicious husband said it’s a keeper.
Prepped this last night in my crockpot with no substitutions and put in the refrigerator overnight. Started it today at 7:00am. Cooked the noodles at 11:30 & combined it with the stroganoff for lunch. My husband gave it a north/south nod with the first bite. Definitely will repeat! Easy & very tasty!
So delicious! After reading the other reviews I added chicken stock, used frozen chicken breasts (kept whole until the end, then shredded) and kept on low for 6 hours. To thicken it (after 4 hrs) I added a second package of cream cheese- not healthy but so good! Kid approved so I will def be making this again, thanks so much.
This recipe is delish! My boys wanted seconds and thirds! Easy to make and comes out amazing. Thank you for sharing
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This was delicious and very easy to put together. I cooked on high but would recommend doing on low. This is 2nd time I have made and did not mix the noodles in this time and it was better. If I were to mix in the noodles, I would need to thin out the sauce some. Highly recommend this.
This is an amazing recipe! I do make some alterations. I put the raw (organic) chicken at the bottom and just load ingredients without stirring. I add a whole bag of spinach, extra mushrooms, a small log of plain goat cheese. I even tried some sour cream too; it is all good! Once it starts to cook and wilt down, then I stir. When the dish is ready, I use forks to shred the chicken. It is not dry at all! The goat cheese gives it a distinct yummy flavor. This is a hit and so easy. One of my favorites.
Hi I was wondering if there is any way to thicken the sauce up a little bit and what you personally would recommend. Thanks!
Making this tonight for dinner. I cooked the chicken a little bit in cubes first because I wanted it to be done in time for dinner. Also used cream of chicken mushroom soup makes the flavor so much more richer. Had to add milk because mine was fairly thick. All in all it was amazing!!!! Can’t wait to make it again.
Easy and SO flavorful. I make this at least a couple of times a month.
This was quick, easy & sooooooo yummy! My husband gave it a 10! Thank you for sharing this recipe.
Amazing! I made this last night. Everybody had seconds!!
I loved the recipe. It was easy to make and easy to add to. I added veggies. Sliced onions, green peppers, bay leaf, garlic, thyme and some spinach at the last. I also used chicken thighs. It turned very tasty.thanks, Gwen
Thawed or frozen chicken??
Thawed chicken is best. If you are using frozen, add more time for cooking.
Just made this because I had all the ingredients and needed a quick, easy meal. It turned out absolutely amazing! Thank you so much!
Hi….I’m in the middle of making a Crock Pot, Chicken thighs and Breasts (cut up), have added cut up carrots, a bit of celery, small onions, fresh garlic, and a few other spices. I want to add a creamy mushroom sauce! I have mushrooms, cream and sour cream. I put the chicken and veggies on. Please, how do I make the sauce and when do Add it? I’m just winging it at this point. This is only the second time I’ve used my Crock Pot. Need a bit of help from anyone please.
Joanne.