Slow Cooker Chicken Stroganoff

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Slow Cooker Chicken Stroganoff

This Slow Cooker Chicken Stroganoff is the best dinner recipe to prep in advance and will fill your house with comforting aromas. Use chicken breasts or thighs, and add mushrooms if you'd like, it's a family favorite that comes together with 10 ingredients.

Prep Time30

Cook Time3

Total Time3 30

Course: Main Course

Cuisine: American

Keyword: chicken, pasta

Servings: servings

Calories: 498kcal

Ingredients

2-2 1/2 pounds boneless skinless chicken breasts or thighs
10.5 ounce can cream of chicken soup
1/2 cup chicken broth or water
0.7 ounce packet Zesty Italian salad dressing mix
6 tablespoons salted butter divided
7.5 ounces whipped cream cheese
1/4 cup sour cream
12-16 ounces egg noodles
8 ounces sliced mushrooms
Garnish: chopped fresh parsley optional

Instructions

To a slow cooker, add cream of chicken soup, chicken broth, Italian dressing mix, and 4 tablespoons of the butter, melted. Whisk until combined.
Submerge the chicken pieces into the mixture.
Cover and cook on low for 5–7 hours or high for 2-3 hours, until the chicken is tender. Once cooked, shred the chicken directly in the slow cooker using two forks.
Dollop the whipped cream cheese and sour cream over the mixture. Cover and cook on high for 10 minutes. Meanwhile, cook egg noodles per package directions.
If serving with mushrooms, heat the remaining butter or oil in a skillet over medium heat. Add sliced mushrooms in a single layer. Let them cook undisturbed for a few minutes. Stir and continue cooking until tender and browned. Add water if necessary. Season with salt and pepper.
Mix the chicken mixture until the cream cheese and sour cream have dissolved.
Serve the chicken stroganoff over egg noodles (or over rice or mashed potatoes) and top with the sautéed mushrooms. Garnish with parsley if desired.

Notes

Storage:

Store any leftover slow cooker chicken stroganoff in an airtight container with a lid for up to 4 days. Reheat on the stovetop or in the microwave until warmed through. I suggest storing the noodles separately from the chicken stroganoff mixture.

You can easily freeze the stroganoff as well for up to 2 months. Thaw overnight in the fridge then reheat according to the instructions above.

Since this is a crock pot recipe, it's easy to make it ahead of time. You can even cook the chicken the day before and reheat it, and stir in the creamy ingredients right before serving.

Tips:

You'll know the chicken is finished cooking when it's fork tender, this means it shreds super easily!
Be sure to combine the wet ingredients first before submerging the chicken. You want the chicken to be almost covered completely for even cooking.
When buying chicken breasts or thighs, look for the same size. If one is too big or one is too small, then they will cook at uneven rates.
Add the dairy ingredients at the end of cooking so the sauce doesn't curdle. It's my tried-and-true method for perfect creaminess.
Always cook the mushrooms separately. This helps them to keep their texture and that rich flavor.

Nutrition

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