Tell me you don't love an easy recipe that is absolutely yummy and takes just 5 minutes of prep time!
Table of Contents
🗝️ Key takeaways
- Hearty comfort food made with tender chicken breast and mushrooms simmered in a creamy, rich sauce.
- Set and forget! Easy crockpot recipe means you can have it any night of the week.
- Feel free to use any cream of ___ soups you prefer and swap the chicken breasts for thighs, boneless pork chops, or even beef!
With a flavorful, simple sauce that simmers on top of the tender pieces of chicken, this slow-cooker chicken stroganoff recipe is ideal for a busy weeknight.
Spoon it over some tender, buttery egg noodles and garnish with a bit of fresh parsley for a beautiful presentation. It's a delicious meal that you'll go to again—and again!
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Variations
- Use dark meat—swap the chicken breasts for skinless chicken thighs.
- Or, use boneless pork.
- Cut back on the salt by using low sodium soups.
- Make it beefy by replacing the chicken with beef tips (the kind that comes pre-cut into chunks from the supermarket.) Watch the cook time though so the meat doesn't get chewy.
- You can use a homemade cream of chicken soup (made from chicken stock) instead of a can if you prefer. However, I like to keep this easy
slow cooker chicken stroganoff just that—easy! - If you have a little extra time, you can add diced onion or minced garlic.
- Add a splash of white wine to the soup mixture for extra richness. Plus, once the bottle is open, you have a reason to enjoy a glass with dinner!
- Some people like to add a dash of dijon mustard and Worcestershire sauce for a slightly more tangy, salty flavor.
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page. Click on the image to see it full size.
Whisk sour cream, soup, and seasonings together.
Stir in sliced mushrooms.
Put chicken in crockpot and dot with cream cheese.
Spoon mushroom and sour cream mixture over the top and slow cook.
🥫 How to store leftovers
This easy recipe will keep for five days in the refrigerator. Portion leftovers into an airtight container or lidded storage dish.
You can reheat the crockpot chicken stroganoff in the microwave or on the stove. Place the leftovers in a large pot over low heat, stirring occasionally, until it's warmed to your liking.
Don't overheat it, though, or the noodles will get a bit soft.
Expert Tip:
Want to do all your prep at once? Let the noodles boil while you put the stroganoff ingredients in the crockpot. Then, after the noodles are finished cooking, drain and toss them in some olive oil to prevent sticking. Store noodles in the fridge and stir them into the stroganoff before serving to rewarm.
💭 Things to know
- Don't forget to grease the crockpot with some nonstick cooking spray so nothing sticks to the bottom of the pot. If you're out, use some butter.
- Save time! I used pre-sliced baby Bella sliced mushrooms. You can use white mushrooms as well.
- Follow the package directions carefully to cook the egg noodles just to al dente. Nobody likes mushy noodles!
- Garnish is the best part! I love how fresh herbs complement the creamy, rich mushroom sauce. My favorites are parsley, thyme, and rosemary. Dill is also good, depending on what you're serving with dinner!
- If you're anything like me, your favorite meals include cheese. Sprinkle a little freshly grated Parmesan over top for dish worthy of a chef's kiss!
- Don't want to serve crockpot chicken stroganoff with pasta? (Or, maybe you're gluten-free?) A hearty scoop of mashed potatoes is great, too!
👩🍳 FAQs
I don't recommend it. It *can* be frozen since this sauce is made with commercial cream soup but you still run the chance of it separating. Cream sauce with a high dairy content—like this one—doesn't tend to thaw very well. Enjoy it within five days from the refrigerator, instead.
Nope! It's easy-peasy. Unlike making a classic gravy with chicken broth and a thickener, we use the cream-of-soups which are nice and thick already—perfect for creamy, easy stroganoff sauce.
You can if you need to! It'll alter the flavor a bit, but it'll still taste good.
📚 Related recipes
- This 30-Minute Meatball Stroganoff is easy to prepare and easier to cook—it's an updated spin on the classic ground beef stroganoff!
- Crockpot Chicken and Gravy takes five minutes to prep and will likely be devoured even faster. It's creamy, comforting, and oh-so-tasty.
- A Southern favorite, Crockpot Smothered Chicken is slow-simmered all day with onions and mushrooms for a decadent, delicious dish!
- Have you tried the creamy Crockpot Ranch Chicken yet? It's a family favorite.
🍽️ Serve with...
You can serve this over noodles, rice, mashed potatoes, or your favorite pasta!
Maple roasted carrots are so pretty on the plate next to the chicken stroganoff.
Soft and buttery old-fashioned cloverleaf dinner rolls make any meal special.
Marble pound cake is perfect when you can decide between two flavors! It's moist and absolutely delish!
📞 The last word
When the weather turns chilly I want to cuddle up in a blanket with some flannel and fuzzy socks on and watch movies... while I eat my favorite comfort foods...
It's cozy and the perfect way to end a busy day. I'm not adverse to spending an ENTIRE day in this position, either.
If you love this try the creamy slow cooker chicken and pasta casserole next.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Slow Cooker Chicken Stroganoff
Print Pin Recipe Rate RecipeIngredients
- 2 pounds chicken breasts, boneless, skinless - or use chicken thighs
- 8 ounces cream cheese, room temperature.
- 10.5 ounces cream of chicken soup
- 10.5 ounces cream of mushroom soup
- ½ cup sour cream
- 1 teaspoon salt
- 1 teaspoon garlic powder, you can also use onion powder
- 1 teaspoon Italian seasonings
- ½ teaspoon ground pepper
- 8 ounces baby Bella mushrooms, White mushrooms work as well
- 16 ounces egg noodles
Instructions
- Place the chicken breasts in the slow cooker.
- Cube the cream cheese and evenly spread it over the chicken. Set aside.
- In a mixing bowl, whisk together the cream of chicken, cream of mushroom, sour cream, salt, garlic powder, Italian seasonings, and ground pepper.
- Mix until all combined.
- Add the sliced mushrooms and carefully mix to coat the mushroom with the soup mixture.
- Spread the soup mixture over the chicken and cream cheese.
- Set the slow cooker to High.
- Cook for 3 hours on High or 5 hours on LOW or until the internal temperature of the chicken reaches 165 degrees F.
- Boil the water and cook the egg noodles according to the instructions on the package.
- Take the chicken breasts out and cut them into cubes.
- Place back into the slow cooker and mix slightly.
- Serve over egg noodles and sprinkle with fresh herbs.
Notes
- Don't forget to grease the crockpot with some nonstick cooking spray so nothing sticks to the bottom of the pot. If you're out, use some butter.
- Save time! I used pre-sliced baby Bella sliced mushrooms. You can use white mushrooms as well.
- You can use chicken thighs or boneless pork in place of the chicken breast.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
First published November 30, 2022. Last updated March 20, 2024 for editorial improvements and more information.
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Jan says
I was looking for some comfort food and I found it, this dish was very easy to put together and tasty too. I misread the recipe and thought I only needed a can of mushroom soup so I used it plus 10 oz of chicken broth and an additional 1/2 cup sour cream. Taste was good but sauce was too runny so I thickened it with some liquid from the crockpot and cornstarch and the sauce thickened right up. My husband would have liked more mushrooms and I also shredded the chicken which we prefer to cubes. Will make again.
Tina in So. Hadley, MA says
This was absolutely DELICIOUS!!! I didn't change a thing.
Angela says
I would serve some Sweet Corn cut off the cob, butter and Cheddar Bay Biscuits.
Elizabeth H. says
So delicious! Only wish I would have used more mushrooms (we love them)!
Vicki Riggs says
I would serve with mashed potatoes, broccoli and a dinner roll. Sound delicious 😋
Terry says
I would serve this with an oven roasted vegetable medley - broccoli, carrots, onions, & whatever color(s) of bell peppers are on hand. Some bagged coleslaw mix with my tangy dressing and some crusty bread would complete the main course.
Doreen Sexsmith says
I would serve this with a Portobello mushroom drizzled with balsamic vinegar and garlic herb seasoning then sautéed in extra virgin olive oil.
Diane Ratliff says
I would serve this dish over a bed if noodles with some steamed peas and crescent rolls with butter and a garden salad
Tonya Jones says
I would serve some of my home grown/canned green beans fixed country style.