Slow Cooker Chicken Stroganoff Recipe
Introduction
This Slow Cooker Chicken Stroganoff is a comforting and creamy dish perfect for busy days. Tender chicken and mushrooms simmer in a rich sauce, paired with egg noodles for a classic, satisfying meal.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 8 ounces sliced mushrooms
- 21 ounces canned cream of mushroom soup
- 8 ounces cream cheese (room temperature)
- ½ cup sour cream
- 1 packet dry Italian dressing mix
- 1 pound dried egg noodles (cooked according to package directions)
- Salt and pepper (to taste)
- Parsley (for garnish)
Instructions
- Step 1: Place the chicken breasts and sliced mushrooms in the slow cooker.
- Step 2: In a mixing bowl, combine the cream of mushroom soup, cream cheese, sour cream, and dry Italian dressing mix. Stir until smooth.
- Step 3: Spread the soup mixture evenly over the chicken and mushrooms in the slow cooker.
- Step 4: Cover and cook on low for 4 to 6 hours, until the chicken shreds easily with a fork. Meanwhile, cook the egg noodles according to the package instructions.
- Step 5: Shred the cooked chicken in the slow cooker and stir well to combine with the sauce. Add the cooked egg noodles and mix everything together. Season with salt and pepper to taste.
- Step 6: Garnish with fresh parsley and serve warm.
Tips & Variations
- For extra flavor, sauté the mushrooms before adding them to the slow cooker.
- Use Greek yogurt instead of sour cream for a lighter twist.
- If you prefer a thicker sauce, stir in a tablespoon of flour or cornstarch during the last hour of cooking.
- Try adding a splash of white wine or a teaspoon of Worcestershire sauce to enhance the depth of flavor.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the sauce has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, boneless skinless chicken thighs work well and can add extra moisture and flavor to the dish. Adjust cooking time if needed to ensure they are cooked through.
Is it possible to make this recipe without a slow cooker?
Absolutely. You can cook the chicken and mushrooms in a large skillet over medium heat until cooked through, then add the soup mixture and simmer until thick and creamy. Combine with cooked noodles before serving.
PrintSlow Cooker Chicken Stroganoff Recipe
A comforting and creamy slow cooker chicken stroganoff featuring tender shredded chicken, mushrooms, and a rich sauce made from cream cheese, sour cream, and Italian dressing mix, served over egg noodles for an easy, hearty meal.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Total Time: 4 hours 10 minutes to 6 hours 10 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Ingredients
Chicken & Vegetables
- 1 pound boneless, skinless chicken breasts
- 8 ounces sliced mushrooms
Sauce
- 21 ounces canned cream of mushroom soup
- 8 ounces cream cheese (room temperature)
- ½ cup sour cream
- 1 packet dry Italian dressing mix
Pasta & Garnish
- 1 pound dried egg noodles (cooked according to package directions)
- Salt and pepper (to taste)
- Parsley (for garnish)
Instructions
- Prepare Slow Cooker: Place the chicken breasts and sliced mushrooms into the slow cooker, ensuring they are spread evenly on the bottom.
- Make Sauce Mixture: In a mixing bowl, combine the canned cream of mushroom soup, softened cream cheese, sour cream, and the dry Italian dressing mix. Stir well until smooth.
- Add Sauce to Chicken: Pour and evenly spread the prepared sauce mixture over the chicken and mushrooms in the slow cooker.
- Cook: Cover the slow cooker and cook on low heat for 4-6 hours, or until the chicken is tender and shreds easily with a fork. While the chicken cooks, prepare the egg noodles by boiling according to package directions.
- Combine and Season: Once cooked, shred the chicken directly in the slow cooker and stir thoroughly to combine with the sauce. Add the cooked egg noodles into the mixture and mix well. Season with salt and pepper to taste.
- Serve: Garnish with freshly chopped parsley and serve hot for a creamy and satisfying meal.
Notes
- For creamier stroganoff, ensure cream cheese is at room temperature before mixing.
- You can substitute sour cream with Greek yogurt for a tangier flavor.
- Use fresh parsley or dried parsley flakes depending on availability.
- To reduce sodium, use low-sodium cream of mushroom soup and adjust salt accordingly.
- Egg noodles can be swapped with whole wheat or gluten-free pasta if desired.
- Leftovers store well in the refrigerator for up to 3 days.
Keywords: slow cooker chicken stroganoff, creamy chicken stroganoff, easy slow cooker recipe, chicken with mushrooms, comfort food, slow cooker dinner
