Slow Cooker Chicken Stroganoff Recipe

Introduction

Slow Cooker Chicken Stroganoff is a creamy and comforting dish that’s perfect for busy days. With tender chicken, mushrooms, and a rich sauce, it’s an easy meal that warms you from the inside out.

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

1. Step 1: Place the chicken breasts and sliced mushrooms into the slow cooker.
2. Step 2: In a mixing bowl, combine the cream of mushroom soup, cream cheese, sour cream, and dry Italian dressing mix. Stir well until smooth.
3. Step 3: Spread the soup mixture evenly over the chicken and mushrooms in the slow cooker.
4. Step 4: Cover and cook on low for 4 to 6 hours, or until the chicken is tender and easily shreds with a fork.
5. Step 5: Cook the egg noodles according to the package instructions while the chicken finishes cooking.
6. Step 6: Shred the cooked chicken in the slow cooker and stir it into the sauce. Add the drained egg noodles and mix to combine. Season with salt and pepper to taste.
7. Step 7: Garnish with parsley and serve warm.

Tips & Variations

• Use Greek yogurt instead of sour cream for a lighter sauce with a slight tang.
• Swap chicken breasts for thighs for a juicier, more flavorful result.
• Add a splash of white wine to the sauce mixture for extra depth.
• Include a handful of fresh spinach or peas in the last 30 minutes of cooking for added color and nutrition.

Storage

Store leftover chicken stroganoff 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 water or broth to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts in this recipe?

Yes, you can use frozen chicken breasts, but increase the cooking time by about 1 to 2 hours on low to ensure the chicken cooks through completely.

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 the chicken is cooked through and mushrooms are soft. Then add the sauce ingredients, simmer until creamy, and serve over cooked noodles.

Slow Cooker Chicken Stroganoff Recipe

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★★★★★

4.7 from 128 reviews

• Author: lilan
• Total Time: 4 hours 10 minutes to 6 hours 10 minutes
• Yield: 6 servings 1x

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Description

This Slow Cooker Chicken Stroganoff is a comforting and creamy dish that combines tender chicken breasts, mushrooms, and a rich sauce made with cream of mushroom soup, cream cheese, sour cream, and Italian dressing mix. Cooked low and slow for maximum flavor and tenderness, it’s served over hearty egg noodles for a delicious and satisfying meal perfect for weeknights or cozy Sundays.

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Ingredients

Scale 1x2x3x

Chicken and Mushrooms

• 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 (for Italian dressing)

Other

• 1 pound dried egg noodles (cooked according to package directions)
• Salt and pepper, to taste
• Parsley, for garnish

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Instructions

1. Add Ingredients to Slow Cooker: Place the chicken breasts and sliced mushrooms into the slow cooker, ensuring they are spread evenly across the bottom.
2. Prepare Sauce: In a mixing bowl, combine the canned cream of mushroom soup, cream cheese (at room temperature), sour cream, and dry Italian dressing mix. Stir thoroughly until the mixture is smooth and well combined.
3. Combine Sauce and Chicken: Spread the prepared sauce mixture evenly over the chicken and mushrooms in the slow cooker.
4. Cook: Cover the slow cooker and cook on low heat for 4 to 6 hours, or until the chicken easily shreds apart with a fork, allowing flavors to meld perfectly.
5. Cook Noodles: About 10-15 minutes before serving, boil the dried egg noodles according to the package directions until al dente. Drain and set aside.
6. Shred and Mix: Once the chicken is done, shred it directly in the slow cooker using two forks. Stir the shredded chicken into the sauce thoroughly. Then fold in the cooked egg noodles, mixing until well combined.
7. Season and Garnish: Season the stroganoff with salt and pepper to taste. Sprinkle chopped parsley on top for a fresh, colorful garnish.
8. Serve: Serve the creamy chicken stroganoff hot, enjoying its rich flavors and comforting texture.

Notes

• Ensure the cream cheese is at room temperature before mixing for a smoother sauce.
• Use low sodium cream of mushroom soup if you want to control the saltiness.
• You can substitute sour cream with Greek yogurt for a slightly tangier flavor and added protein.
• Feel free to add other vegetables like peas or spinach towards the end of cooking for extra nutrition.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.

• Prep Time: 10 minutes
• Cook Time: 4 to 6 hours
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American

Keywords: chicken stroganoff, slow cooker recipes, creamy chicken recipe, comfort food, easy dinner, slow cooker chicken