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.