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❤️ Why you'll love it
- One of the easiest comfort foods to make
- A hearty meal that fills up the whole family
- The creamy mushroom sauce always turns out perfectly
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.
Spooned over some soft egg noodles and garnished with a bit of fresh parsley, it's a delicious meal that you'll crave 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.
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- Whisk together the cream of chicken soup, cream of mushroom soup, half-cup of sour cream, and seasonings.
- Stir the fresh mushrooms into the soup mixture.
- Add boneless skinless chicken breasts to the crock pot and cover with cubes of cream cheese.
- Spoon the mushroom mixture over the chicken.
🥫 Storage
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.
📖 Variations
- Use dark meat—swap the chicken breasts for skinless chicken thighs.
- Make it beefy by replacing the chicken with stewing beef (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.
💭 Things to know
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.
- 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...
🥄 Restless Chipotle recommends
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📞 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.
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. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Slow Cooker Chicken Stroganoff
Print Pin Recipe SaveEquipment Needed
Ingredients
- 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
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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
- Save time by cooking the noodles during prep. Toss with a little olive oil and refrigerate until dinner time. Stir into the stroganoff about 10 minutes before serving to warm them up.
- 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!
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.
Maria Yates
I would serve, Bussell sprouts, made in the air fryer, Olive oil, garlic, Italian seasonings,
Courttenay
I would serve this with steamed broccoli.
HOLLY Mundlin
This is a departure from the traditional noodles, but I like to get a huge loaf of french bread, cut it lengthwise, put the stroganoff on it, top with Mozzarella and bake in the oven till the bread is good and crusty and the cheese melts. Then cut into pieces for open-faced stroganoff sandwiches. I would serve this with a crisp, tangy Coleslaw and Rice Krispy Treats for dessert.
Tina
I would serve steamed broccoli with this.
Tina
I would serve Southern Cucumber Salad as a side with this.
Laurie L Kearnes
Can't wait to try this! I would serve it with steamed broccoli and a garden salad.
Katrina Woods
This recipe deserves the compliments of roasted broccoli and corn on the cob. Along with some Pinot Noir
Betty Spooner
This would be great served with a fresh broccoli salad…. fresh raw broccoli florets, chopped red onion, bacon bits and tossed in a light dressing of choice.
Wanda Williams
I’d Serve it with either of these…caramelized Roasted brussel sprouts. With a very light sprinkle of Balsamic Vinegar, topped off with light dusting of Parmesan Cheese. Or, scratch that idea & Caramelized lightly with Sesame Oil & Sea Salt.
Lula Hanson
I would serve asparagus and a fruit tray with this.
Tammy
I love stroganoff but sometimes I need a change from the beef version. This is the answer! I would serve this meal with a small bowl of fruit salad. Also a nice fluffy biscuit with butter would make my day!!
Maureen Foster
This chicken recipe is a selicious change from its beef companion. We eat a lot of chicken so it was a real hit. Delicious served with my homemade bread and a large salad loaded with everthing. Hits the spot for a quick and creamy dish. A definite keeper.
Barbara aka Granny B
I love this recipe its so versatile using the beef tips for a change from chicken good either way, my family likes chicken and this is the one that hit the spot... I usually bake fresh bread (sour dough), hubby likes his candied carrots as he calls them (your maple syrup recipe) my daughter and I like our veggie salads, throw in everything but the kitchen sink. OH! Y'all don't forget sweet Texas iced tea. This meal is an anytime meal, I enjoy having it for dinner, then reheat for supper over the fresh bread or my son calls it "sopping' up gravy lol. Hubby loves his cheesecake so I try to do any number of the delicious cheesecakes with this meal be it with beef or chicken. i have taken this to potluck reunions, church, friends or relatives since the already cooked egg noodles can be added to heat before serving ; o) Easy Peezy, I do get asked for the recipe, it's always a shock when I tell them it's the same recipe Dear oh dear the choices we must make to make people happy just the discussion of which meat you choose. Isn't cooking awesome, y'all? YES ? I think so too
Pat Constantini
This is a heavy meal so I would serve a tomatoe and cucumber vinagarett dressing an a light desert of angel food cake made with crushed pineapple.
Cindy T
Pasta dishes need light sides. Even frozen green peas steamed in the bag would go with this just fine. But fresh romaine lettuce with and olive oil balsamic vinaigrette & fresh Parmesan would be good.
Helen Reynolds
I would serve this with fresh steamed broccoli with butter and a cheese sauce. Sautéed squash with some bacon and onions. A great fresh salad
Tiffani Crawford
Sautéed Asparagus would go great with this!
Carol
I agree with the other posters -- broccoli, steamed or roasted, would go well with this.
Pat B
This would be great with broccoli and fresh baked bread
Patti
I am not a salad eater, so I would love this with roasted broccoli seasoned with salt, pepper, light lemon juice and parmesan cheese.