This slow cooker chicken stroganoff is our go-to on busy days when dinner needs to take care of itself. The simple ingredients slow cook together into a rich, creamy sauce, and it only takes 15 minutes to prep.
This chicken stroganoff recipe is the perfect comfort food recipe. Its creamy and delicious sauce is even better served over noodles for a delicious meal idea.
Why You’ll Love This Recipe!
- Quick prep. Layer everything in the crock pot. There’s no browning and extra pans, and dinner is basically done.
- Pantry-friendly ingredients. A can of cream of chicken soup, a block of cream cheese, and a packet of onion soup mix handle all the seasoning, there is no need for a long spice list.
- Creamy texture. The cream cheese melts into the soup for a rich, velvety sauce, so there’s no need to buy heavy cream or sour cream.
- Serve with what you have. Serve it over egg noodles, rice, or mashed potatoes.
If you love our Crock Pot Beef Stroganoff Recipe, Ground Beef Stroganoff or Hamburger Helper Stroganoff then you are going to love this recipe. With over 14 years of creating recipes, this is the perfect weeknight meal.
Ingredients
- Boneless Skinless Chicken Breasts – About 2 pounds. Boneless, skinless thighs work too and are usually cheaper per pound.
- Sliced Mushrooms – Buying them pre-sliced saves prep time. Fresh mushrooms hold their texture best in the slow cooker.
- Cream Cheese – Let the block sit on the counter for about 30 minutes, or microwave it (out of the foil) for 15-20 seconds. Softened cream cheese melts smoothly instead of leaving lumps.
- Cream of Chicken Soup – One 10.5-ounce can, added straight from the can. Don’t add water. Cream of mushrooms works great too.
- Dry Onion Soup Mix – One packet. This is the main seasoning and it’s already salt, so taste the finished sauce before adding any salt.
- Black Pepper – Just a little adds warmth. Add more at the table.
- Large Egg Noodles – A 12-ounce bag. Use your favorite brand.
Scroll to the bottom of the post to see the full recipe in the recipe card.
How to Make Slow Cooker Chicken Stroganoff
Step 1 – Place the chicken in the bottom of a crock pot. Pour the sliced mushrooms on top.
Step 2 – Top with the cream cheese, cream of chicken soup, dry onion soup mix and pepper.
Step 3 – Cover and cook on low for 5-7 hours or on high for 3 hours, until the chicken reaches 165°F and shreds easily with a fork.
Step 4 – Shred the chicken and thoroughly stir the shredded chicken into the crock pot with the remaining items.
Step 5 – Cook the egg noodles based on the package instructions to al dente.
Step 6 – Serve the chicken mixture over the egg noodles and enjoy!
Recipe Tips
- Whisk the Sauce Smooth: After hours in the slow cooker, the cream cheese and soup can look a little lumpy or separated. That’s normal. Lift the chicken out to shred it, then whisk the sauce for 30 seconds until it’s smooth and creamy before stirring the chicken back in.
- Check the Chicken Early: Chicken breasts are lean and can dry out if they cook too long. Start checking at 5 hours on low. When it reaches 165°F and pulls apart easily with a fork, it’s ready.
- Shredding Chicken: Shred the chicken with two forks, or learn how to shred chicken with a mixer to do it in seconds.
Variation Ideas
- Chicken – Boneless, skinless thighs or chicken tenders work great. Tenders cook faster, so check them at the low end of the cooking time.
- Homemade Cream of Chicken Soup – Instead of canned cream of chicken soup, make it homemade. Feel free to also use cream of mushroom soup instead or Easy Gluten Free Cream of Chicken Soup Recipe.
- Seasoning – Garlic powder, paprika, or Italian seasoning are all good additions, and fresh parsley on top adds color. Taste before adding salt, since the onion soup mix is already salty.
- Extra Tang – Stir in ½ cup of sour cream right before serving, after the chicken is shredded. Don’t add it at the beginning, because it can separate during the long cook time. A splash of Worcestershire sauce adds a deeper, savory flavor.
- Don’t like mushrooms? You can leave them out or chop the mushrooms very small. The sauce is still creamy and flavorful without them.
Make-Ahead and Meal Prep
You can make this stroganoff up to 2 days ahead. Let it cool, refrigerate it in an airtight container, and cook the noodles fresh right before serving. Reheat the sauce gently on the stovetop with splash of milk or broth.
For lunches, portion the creamy chicken and the cooked noodles (or rice) into separate containers. Keeping them apart stops the noodles from soaking up all the sauce, so each lunch reheats creamy instead of dry.
Serving Suggestions
This chicken stroganoff is delicious served with your favorite pasta. But we have also served it over white rice. We also make a side of Homemade Garlic Bread to make sure we get the last drop.
You can also make Mashed Potatoes and Air Fryer Broccoli for a complete meal idea.
Make it Stretch: Feeding a big crowd? Cook a full 16-ounce bag of egg noodles instead of 12 ounces, and stir a cup or two of frozen peas into the sauce right before shredding the chicken.
How to Store, Freeze, and Reheat
- Storage: Store the leftover stroganoff and noodles in separate airtight containers in the fridge for 3 to 4 days.
- Freezing: We don’t recommend freezing the finished stroganoff. The cream cheese sauce tends to separate and turn grainy once it thaws.
- Reheating: Reheat in the microwave in 1-minute intervals, stirring between each, or warm it in a saucepan over low heat. The sauce thickens in the fridge, so stir in a splash of milk or chicken broth to make it creamy again.
Frequently Asked Questions
Yes. This is how I cook most of my chicken recipes in the slow cooker is with frozen chicken.
Not as written. Condensed soup, onion soup mix, and egg noodles usually contain wheat. To make it gluten-free, use our Homemade cream of chicken soup recipe, a gluten-free onion soup mix, and a gluten-free pasta or rice.
Yes, as long as it fits in your slow cooker. A slow cooker works best when it’s about half to two-thirds full, so a double batch needs a large slow cooker model.
We cook them separately because egg noodles soak up a lot of liquid and turn soft fast in a slow cooker. Cooking them on the stove keeps the noodles tender, the sauce creamy, and the leftovers easier to reheat.
More Crock Pot Chicken Recipes
If you make this Crock Pot Chicken Stroganoff Recipe, please leave us a comment or star review.
Slow Cooker Chicken Stroganoff
Ingredients
- 4 Boneless Skinless Chicken Breasts
- 8 ounces Sliced Mushrooms
- 8 ounces Cream Cheese softened
- 1 can Cream of Chicken Soup 10.5 ounces
- 1 pkg Dry Onion Soup Mix
- ½ teaspoon Black Pepper
- 12 ounces Large Egg Noodles
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Instructions
- Place boneless skinless chicken breasts in the slow cooker.
- Add sliced mushrooms, softened cream cheese, cream of chicken soup, dry onion soup mix, and black pepper over the chicken.
- Cover and cook on low for 5-7 hours or on high for 3 hours.
- Shred the chicken and thoroughly stir the shredded chicken into the crock pot with the remaining items.
- Cook large egg noodles according to the package directions.
- Serve the chicken mixture over the egg noodles and enjoy!
This has become one of our favorites and is now a go-to, for just the two of us or for guests. Everyone raves about how great it smells and how fabulous it tastes! I added a few extra mushrooms. Excellent!
Susan – Thank you for your kind words! So happy to hear it is on the regular rotation!
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