Description
This Slow Cooker Chicken Stroganoff is creamy, comforting, and full of slow-simmered flavor. Tender shredded chicken, a rich mushroom sauce, and soft noodles make this the ultimate family dinner—easy enough for weeknights, cozy enough for weekends.
Ingredients
Scale
- 1.5 to 2 lbs boneless, skinless chicken breasts or thighs
- 1 can (10.5 oz) cream of chicken soup
- 8 oz cream cheese, softened
- 1/2 cup sour cream (or Greek yogurt)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup sliced mushrooms (fresh or canned)
- 1/2 cup chicken broth
- Salt and pepper to taste
- Cooked egg noodles, rice, or mashed potatoes for serving
- Chopped fresh parsley for garnish (optional)
Instructions
- Layer the Chicken: Place the chicken in the bottom of the slow cooker and season with salt and pepper.
- Make the Sauce: In a bowl, mix together the cream cheese, cream of chicken soup, sour cream, chicken broth, onion, garlic, and mushrooms until smooth.
- Cook It Low and Slow: Pour the mixture over the chicken. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours until the chicken is fork-tender.
- Shred and Stir: Use two forks to shred the chicken in the slow cooker and stir well to mix with the creamy sauce.
- Serve and Garnish: Spoon over warm noodles, rice, or mashed potatoes. Sprinkle with chopped parsley if using.
Notes
For a lower-carb option, skip the noodles and serve over cauliflower rice or zucchini noodles. You can substitute cream of mushroom soup for a deeper flavor, or use light cream cheese and Greek yogurt for a healthier twist. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving (1/6 of recipe)
- Calories: 390
- Sugar: 4g
- Sodium: 730mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 110mg