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<p>There’s something soothing about the aroma of chicken simmering away slowly, mingling with earthy mushrooms and creamy goodness. This Slow Cooker Chicken and Mushroom Stroganoff has a reputation in my kitchen for being comforting and straightforward. On a busy weeknight, when the day's chaos is winding down, it feels like a long-awaited hug in a bowl. I remember making this for the first time on a particularly rainy evening—my family gathered around the dinner table, that delicious smell wafting through our cozy home, sighs of contentment filling the air.</p>
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<p>This is a recipe that takes minimal hands-on time but delivers big on flavor, making it ideal for anyone juggling a million things at once. There's no fuss here, just simple, hearty ingredients coming together over low heat, transforming into something truly special by the time dinnertime rolls around. It’s a reminder that sometimes the best meals are the simplest ones.</p>
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<h2 class="wp-block-heading">What makes this recipe special</h2>
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<p>What you’ll love about this Stroganoff is its creamy texture and depth of flavor. The chicken? It becomes tender enough to fall apart, bathing in a luscious sauce that’s a perfect balance of savory and rich, thanks to the cream cheese and the cream of chicken soup. And the mushrooms—they lend an earthy quality that perfectly complements the dish. This isn't just a meal; it’s a chance to unwind and nourish your soul as much as your stomach after a long day.</p>
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<p>Plus, once everything is in the slow cooker and doing its magic, you’re free to focus on other things. Whether it’s spending time with family, catching up on a book, or just taking a moment of stillness, this dish allows for that blend of comfort and practicality. There’s a certain beauty in how it all comes together, which is why I keep coming back to it.</p>
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<h2 class="wp-block-heading">Gather these ingredients</h2>
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<p>To whip up this dish, here’s what you’ll need:</p>
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<li><strong>4 boneless skinless chicken breasts (cubed)</strong>: This is where your protein comes from. Tender and juicy, they’re the heart of this dish. If you prefer dark meat, feel free to swap in thighs for added richness.</li>
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<li><strong>8 ounces sliced mushrooms</strong>: These provide an earthy flavor and a nice texture contrast. Button mushrooms are classic, but if you want to be adventurous, cremini or shiitake would work beautifully.</li>
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<li><strong>1 (8-ounce) cream cheese (softened)</strong>: This is the secret to that creamy goodness we all crave. Make sure it’s soft so it blends easily—no lumps allowed.</li>
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<li><strong>1 (10 ½-ounce) can cream of chicken soup</strong>: This adds depth to the sauce and helps thicken the mixture. If you’re looking for a healthier version, there are low-fat options available that work just as well.</li>
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<li><strong>1 (1 ¼ ounce) envelope dry onion soup mix</strong>: A little flavor bomb that enhances everything in the dish; it's worth seeking out if you don’t have it in your pantry.</li>
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<li><strong>Salt and pepper to taste</strong>: Don’t underestimate them. Seasoning is key to elevating all those flavors.</li>
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<li><strong>Fresh parsley (chopped for garnish)</strong>: This adds a touch of freshness and color just when you need it at the end. It’s like the cherry on top, but, you know, for savory dishes.</li>
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<li><strong>8 ounces large egg noodles (for serving)</strong>: These are perfect for soaking up that amazing sauce. If you’re gluten-free, consider serving it over rice or zucchini noodles.</li>
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<h2 class="wp-block-heading">The cooking process explained</h2>
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<p>Let’s break down how to make this delightful dish:</p>
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<li>Start by placing the cubed chicken breasts into a lightly greased slow cooker. Spread them out evenly on the bottom; this allows for even cooking.</li>
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<li>Next, add the sliced mushrooms on top of the chicken. They’ll cook down beautifully, providing flavor along the way.</li>
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<li>In a medium bowl, combine the softened cream cheese, cream of chicken soup, and the dry onion soup mix. Mix until all the ingredients are thoroughly incorporated. It should be a smooth consistency—no surprises here.</li>
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<li>Now, spread this creamy mixture over the chicken and mushrooms. Don’t worry if it looks thick; everything will melt together as it cooks.</li>
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<li>Cover and cook on low for 4 to 6 hours, or on high for 3 hours. Either way, you’ll know it’s done when the chicken is tender, and the flavors have perfectly mingled.</li>
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<li>When it’s almost ready, cook your egg noodles according to package instructions. Drain them, then plate them generously.</li>
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<li>Finally, serve that glorious chicken and mushroom mixture over the warm noodles, garnished with fresh parsley, salt, and pepper. Enjoy each velvety bite.</li>
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<h2 class="wp-block-heading">How I like to serve this</h2>
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<p>Now that we have this delicious Stroganoff ready, how do we present it? I love serving it over warm, buttered egg noodles. They soak up that creamy sauce and make for a satisfying meal. Alongside a simple side salad or roasted vegetables can elevate the dinner experience without overwhelming it. A slice of crusty bread for dipping doesn’t hurt either, as it adds an extra layer of comfort.</p>
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<h2 class="wp-block-heading">Keeping leftovers fresh</h2>
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<p>This dish is excellent for leftovers, as it often tastes even better the next day. To store, simply transfer any remaining Stroganoff to an airtight container and refrigerate. It will keep well for up to three days. If you're looking to stretch it further, you can freeze it for up to a month. Just ensure it’s cooled before you pop it into the freezer.</p>
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<p>When it’s time to reheat, you can use a microwave or slowly warm it on the stovetop over low heat. If it appears a bit thick, add a splash of chicken broth or a bit of cream to restore its creaminess.</p>
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<h2 class="wp-block-heading">Pro chef tips</h2>
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<li>Don’t skip the step of letting your cream cheese soften before mixing; otherwise, you risk lumps in your sauce.</li>
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<li>If you’re aiming for a richer flavor, consider adding a splash of white wine to the slow cooker for a bit of zing.</li>
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<li>Feel free to throw in other veggies like peas or sautéed spinach for added nutrients and color. They play beautifully with the creamy sauce!</li>
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<h2 class="wp-block-heading">Different ways to try it</h2>
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<p>If you’d like to switch things up, here are a few variations to consider:</p>
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<li><strong>Turkey Stroganoff</strong>: Swap out the chicken for ground turkey for a lighter version.</li>
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<li><strong>Vegetarian Option</strong>: Use more mushrooms or add lentils instead of chicken for a hearty plant-based version.</li>
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<li><strong>Herb Variations</strong>: Experiment with rosemary or thyme to enhance the flavor profile even more.</li>
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<h2 class="wp-block-heading">Ingredients</h2>
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<li>4 boneless skinless chicken breasts (cubed)</li>
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<li>8 ounces sliced mushrooms</li>
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<li>1 (8-ounce) cream cheese (softened)</li>
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<li>1 (10 ½-ounce) can cream of chicken soup</li>
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<li>1 (1 ¼ ounce) envelope dry onion soup mix</li>
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<li>Salt and pepper to taste</li>
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<li>Fresh parsley (chopped for garnish)</li>
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<li>8 ounces large egg noodles (for serving)</li>
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<h2 class="wp-block-heading">Directions to follow</h2>
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<li>Place the cubed chicken breasts in a lightly greased slow cooker.</li>
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<li>Add sliced mushrooms on top of the chicken.</li>
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<li>In a bowl, combine cream cheese, cream of chicken soup, and dry onion soup mix. Mix until smooth.</li>
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<li>Spread the cream mixture over the chicken and mushrooms.</li>
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<li>Cover and cook on low for 4 to 6 hours or on high for 3 hours.</li>
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<li>Prepare egg noodles as per package instructions.</li>
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<li>Serve creamy chicken and mushroom mixture over warm noodles, garnished with parsley, salt, and pepper.</li>
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<h2 class="wp-block-heading">Your questions answered</h2>
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<li><strong>Can I use frozen chicken breasts?</strong> Yes, you can! Just increase the cooking time slightly to ensure they’re fully cooked.</li>
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<li><strong>How can I make it dairy-free?</strong> Use a dairy-free cream cheese and a substitute for the cream of chicken soup—there are dairy-free options available.</li>
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<li><strong>What other pasta can I use?</strong> Wide egg noodles are traditional, but feel free to try penne or even quinoa pasta for a gluten-free choice.</li>
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<li><strong>Is there a way to make this dish spicy?</strong> Adding a dash of hot sauce or some red pepper flakes to the sauce while it cooks can give it a nice kick.</li>
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<li><strong>Can I prepare it ahead of time?</strong> Yes, you can prep it in the morning and cook it later. Just keep the ingredients refrigerated until you're ready to start the slow cooker.</li>
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<p>Cooking really does create memories and moments we can cherish for years. This Slow Cooker Chicken and Mushroom Stroganoff not only nourishes the body but the spirit, too—a reminder that sometimes, the best things in life are simple. I hope you embrace this recipe and let it inspire you to add your unique touch. Join our cooking community by sharing your experiences or any variations you try in the comments. Let’s keep stirring and smiling together.</p>
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Slow Cooker Chicken and Mushroom Stroganoff
A comforting and straightforward slow cooker dish featuring tender chicken and earthy mushrooms in a creamy sauce.
Ingredients
Main Ingredients
- 4 pieces boneless skinless chicken breasts (cubed) If you prefer dark meat, feel free to swap in thighs for added richness.
- 8 ounces sliced mushrooms Button mushrooms are classic; cremini or shiitake would work beautifully.
- 1 8-ounce package cream cheese (softened) Make sure it’s soft so it blends easily—no lumps allowed.
- 1 10 ½-ounce can cream of chicken soup Low-fat options are available.
- 1 1 ¼ ounce envelope dry onion soup mix A flavor enhancer that adds depth to the dish.
- Salt to taste Salt and pepper Seasoning is key to elevating all those flavors.
- Fresh parsley for garnish Fresh parsley (chopped) Adds a touch of freshness and color.
- 8 ounces large egg noodles (for serving) For soaking up that amazing sauce.
Instructions
Preparation
- Place the cubed chicken breasts in a lightly greased slow cooker.
- Add sliced mushrooms on top of the chicken.
- In a bowl, combine cream cheese, cream of chicken soup, and dry onion soup mix. Mix until smooth.
- Spread the cream mixture over the chicken and mushrooms.
- Cover and cook on low for 4 to 6 hours or on high for 3 hours.
- Prepare egg noodles as per package instructions.
- Serve creamy chicken and mushroom mixture over warm noodles, garnished with parsley, salt, and pepper.
Notes
This dish is great for leftovers and tastes even better the next day. Store it in an airtight container. Reheat gradually, adding a splash of chicken broth or cream if necessary to restore creaminess. For variations, try ground turkey instead of chicken, add peas or sautéed spinach, or use a dairy-free cream alternative.