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crockpot chicken stroganoff in slow cooker.
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Slow Cooker Chicken Stroganoff

Creamy and comforting, this chicken stroganoff is a go to crockpot meal for our family. It's so simple to toss everything in the pot and then boil up some pasta when you're ready to serve.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6
Calories 617kcal

Equipment

  • Slow Cooker

Ingredients

  • 1 pound boneless, skinless chicken breasts
  • 8 ounces sliced mushrooms
  • 21 ounces canned cream of mushroom soup
  • 8 ounces cream cheese room temperature
  • ½ cup sour cream
  • 1 packet dry Italian dressing mix this is the packet used to make Italian dressing
  • 1 pound dried egg noodles cooked according to package directions
  • Salt and pepper to taste
  • Parsley for garnish

Instructions

  • Add chicken breasts and mushrooms to a slow cooker.
  • Add the cream of mushroom soup, cream cheese, sour cream, and Italian dressing to a mixing bowl and stir to combine.
  • Spread the soup mixture over the chicken.
  • Cover and cook on low for 4-6 hours or until chicken easily shreds apart with a fork. Once ready to serve, boil the egg noodles according to package instructions.
  • Shred the chicken and stir to combine with the sauce. Stir in the cooked egg noodles. Season to taste with salt and pepper.
  • Sprinkle with parsley and serve.

Notes

You may swap chicken thighs for breasts, if desired. You can also double the amount of chicken if you'd like more protein - just add extra Italian seasoning mix or salt and pepper to adjust the seasoning to your tastes.
You can skip the pasta and serve over rice, if preferred.
 

Nutrition

Calories: 617kcal | Carbohydrates: 64g | Protein: 35g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 168mg | Sodium: 947mg | Potassium: 785mg | Fiber: 4g | Sugar: 4g | Vitamin A: 699IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 3mg