Slow 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
Scale
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
