Creamy chicken stroganoff recipe is so easy in the crockpot! Just 5 minutes of prep time and you're ready to go! It's full of tender chicken and mushrooms in a delicious sauce. Spoon it over buttery noodles for a sure-fire family favorite.
1teaspoongarlic powderyou can also use onion powder
1teaspoonItalian seasonings
½teaspoonground pepper
8ouncesbaby Bella mushroomsWhite mushrooms work as well
16ouncesegg 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
Storage:Put chicken stroganoff leftovers in a ziploc bag, airtight container, or cover with plastic wrap and refrigerate for up to 5 days.The stroganoff freezes well because it's made with commercial cream soups. If you make your own creamy sauce it won't freeze well at all.Tips:
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.