Chicken Stroganoff

Name: Slow Cooker Chicken Stroganoff with Mushrooms
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 4 servings
Cuisine: American
Ingredients: 1/4 cup salted butter, melted; 1 can (10.5 oz) cream of chicken soup; 10.5 oz water or chicken broth; 1 packet (0.7 oz) dry Italian salad dressing mix; 2 lbs boneless, skinless chicken thighs or breasts; 4 oz whipped cream cheese; 1/2 cup sour cream; 1 tbsp olive oil; 8 oz cremini mushrooms, sliced; 12 oz egg noodles; Seasoning salt, to taste; Grated parmesan cheese, for garnish

This slow cooker chicken stroganoff delivers tender, shredded chicken in a rich sour cream sauce with minimal hands-on time. The combination of cream cheese and sour cream creates a luxurious sauce that cooks perfectly over 4-6 hours while fresh sautéed mushrooms add earthiness and texture.

⚡Slow Cooker

🌍American 🏷️Chicken stroganoff 🏷️Chicken 🏷️Stroganoff 🏷️Slow cooker recipe

🏷️Comfort food

🏷️Creamy pasta

-0:00

dinnerin321onTikTok

Total

6h 10m

Servings

4

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok · by dinnerin321

-0:00

dinnerin321onTikTok

Ingredients

1/4 cup salted butter, melted
1 can (10.5 oz) cream of chicken soup
10.5 oz water or chicken broth
1 packet (0.7 oz) dry Italian salad dressing mix
2 lbs boneless, skinless chicken thighs or breasts
4 oz whipped cream cheese
1/2 cup sour cream
1 tbsp olive oil
8 oz cremini mushrooms, sliced
12 oz egg noodles
Seasoning salt, to taste
Grated parmesan cheese, for garnishoptional

12 Ingredients

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Instructions

1
In a slow cooker, combine the melted butter, cream of chicken soup, water or chicken broth, and the dry Italian dressing mix. Whisk until combined.
2
Add the chicken to the slow cooker and stir to coat it in the sauce.
3
Cover and cook on low for 5-7 hours or on high for 2-3 hours, until the chicken is cooked through and tender.
4
Using two forks, shred the chicken directly in the slow cooker.
5
Add the whipped cream cheese and sour cream to the slow cooker.
6
Cover and turn the slow cooker to high while you prepare the mushrooms and noodles.
7
While the sauce finishes, heat olive oil in a skillet over medium-high heat. Add the sliced mushrooms and cook until tender. Season with seasoning salt or salt and pepper to taste.
8
Cook the egg noodles according to package directions.
9
Stir the sauce in the slow cooker until the cream cheese and sour cream are fully melted and incorporated. Taste and add more seasoning salt if needed.
10
Serve the creamy chicken stroganoff over the cooked egg noodles. Top with the sautéed mushrooms and a sprinkle of grated parmesan cheese, if desired.

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Tips & Notes

Pro tips

Brown the sliced mushrooms in olive oil separately before serving for better texture and deeper flavor rather than adding them to the slow cooker.
Let the stroganoff cook on low for 4-6 hours; high heat risks curdling the cream cheese and sour cream.
Pat chicken dry before adding to the slow cooker to help it cook evenly and absorb the seasoning mix better.
Stir in sour cream only in the final 30 minutes to prevent the sauce from becoming grainy or thin.

Substitutions

Cream of chicken soup → cream of mushroom soup (richer, earthier flavor)
Sour cream → Greek yogurt (tangier, slightly thinner sauce)
Egg noodles → egg ribbon pasta or fettuccine (same cooking time, different shape)
Cremini mushrooms → button mushrooms or baby bella (milder or more robust flavor)

Storage & make-ahead

Refrigerate the stroganoff in an airtight container for up to 3 days; reheat gently on the stovetop over low heat, adding a splash of broth if the sauce thickens, and stir in fresh sour cream before serving.

Equipment

slow cooker · skillet (for sautéing mushrooms)

Common Questions

Can I use chicken breasts instead of thighs?

Yes, boneless skinless chicken breasts work but thighs stay moister during slow cooking. If using breasts, check for doneness at 3.5 hours to avoid overcooking.