Slow Cooker Chicken and Mushroom Stroganoff
Slow Cooker Chicken and Mushroom Stroganoff is a creamy, savory classic that combines tender chicken, sautéed mushrooms, and a tangy sauce simmered to perfection. Easy to prepare and endlessly adaptable, it’s a comforting, flavorful dish ideal for weeknights, meal prep, or feeding a crowd with minimal effort.
Ingredients
- 4 boneless skinless chicken breasts, cut into cubes
- 8 ounces sliced mushrooms
- 1 8-ounce package cream cheese, softened
- 1 10.5-ounce can cream of chicken soup
- 1 1.25-ounce envelope dry onion soup mix
- Salt and pepper to taste
- Fresh chopped parsley for garnish
- 8 ounces large egg noodles cooked for serving
Instructions
- Lightly grease the bottom of your slow cooker and place the cubed chicken in an even layer. Add the sliced mushrooms on top of the chicken.
- In a medium bowl, combine the softened cream cheese, cream of chicken soup, and dry onion soup mix. Stir until well blended, then spread the mixture evenly over the chicken and mushrooms in the slow cooker.
- Cover and cook on LOW for 4 to 6 hours or on HIGH for about 3 hours, until the chicken is tender and cooked through. Serve the creamy chicken and mushroom mixture over cooked egg noodles, and garnish with freshly chopped parsley. Season with salt and pepper to taste before serving.