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Slow Cooker Chicken and Mushroom Stroganoff - The Recipe Critic
Slow Cooker Chicken and Mushroom Stroganoff - The Recipe Critic
D INN ER APPETIZER
SLOW COOKER CHICKEN AND MUSHROOM STROGANOFF
DINNER
BY
BY INGRE
Slow Cooker Chicken and Mushroom Stroganoff takes just minutes to throw in the
slow cooker! It is so creamy and delicious and will become an instant family favorite!
BY COOKI
About
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Although exploring an exciting new city is so much fun there is no place like home. I
couldn’t wait to get back to my family. Even though reality hit when my alarm went off at 7
am, I couldn’t wait to get back into the regular routine. As soon as I got the kids to school
I looked around the cupboards for ingredients and was able to throw this Chicken and
Mushroom Stroganoff into the slow cooker. It took under 5 minutes!
If you are looking for an easy to make slow cooker meal that your family will love, this
recipe is it!
5 MINUTES 5 HOURS
SERVINGS
Print Review
Ingredients
4 boneless skinless chicken breasts cubed
8 ounce sliced mushrooms
1 8 ounce cream cheese softened
1 10 1/2 ounce cream of chicken soup
1 envelope 1 1/4 ounce dry onion soup mix
salt and pepper to taste
fresh parsley chopped for garnish
1 pound large egg noodles for serving
Instructions
Place the chicken in the bottom of a lightly greased [url:1]slow cooker[/url]. Add the
mushrooms. In a [url:2]medium sized bowl[/url] add cream cheese, cream of chicken
soup, and dry onion soup mix. Mix until incorporated and spread on top of chicken
and mushrooms.
Cook on low for 4-6 hours or high for 3-Serve over noodles and top with fresh parsley
and salt and pepper.
Recipe Notes
[b]Alyssa Also Recommends: [/b]
Want to make this even easier? Here are a few products that I LOVE:
•[url:3]Slow Cooker[/url]
•[url:4]Utopia Kitchen Cooking Knives[/url]
•[url:5]Cuisinart Stainless Steel Chopper[/url]
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Alyssa Rivers
Categories
Chicken Crockpot/Slow-Cooker
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Older Comments
Renee
January 23, 2019 at 7:34 pm
This was very good! I did end up adding some cornstarch to thicken the sauce
and some sour cream in the end to give it more of a stroganoff taste. And I also
waited until the chicken was cooked in the slow cooker to then pull it out and
cube it. I hate have to cut up uncooked chicken when I don’t have to. I also
used that time to doctor the sauce. It was not anywhere near salty as I worried it
may be because of other reviews. I’m sure my husband will be requesting this
again soon! Thanks for the recipe!
Reply
Melanie
February 14, 2019 at 8:38 am
B.Jill Thomson
May 18, 2019 at 2:53 pm
I tried this recipe with whole pieces of chicken in the slow cooker. Perhaps I left
it too long. While the sauce was delicious the chicken was very dry. Would
searing the chicken in a fry pan first help?
Reply
Eleanor
December 1, 2019 at 11:22 am
Slow cookers today cook at a higher temperature. I find I have to check much
sooner to see if done.
Reply
Rachel
March 19, 2019 at 5:17 pm
Good recipe. I put the chicken breast in without cutting them. It was on low for
6 hours . The chicken wasn’t dry and fell apart with shredding. The liquid was
pretty nonexistent so next time may add some chicken broth. I served it over
riced cauliflower.
Reply
Candice Evans
April 17, 2019 at 5:54 pm
Reply
Ally
May 5, 2019 at 4:30 pm
I can’t wait to try this, I only have thigh fillets, and creamy chicken and
mushroom soup, hope it’s delicious, will let you know. Thanks for the recipe.
Reply
Loretta Martin
May 11, 2019 at 5:51 pm
I’m excited to try the new recipes and I’ll let you know how they turned out for
me.
Reply
Margaret King
June 22, 2019 at 3:26 am
Loved this dish. I used about half cream cheese and half sour cream as that’s
what I had handy. Thickened with cornflour and threw some green vegies in at
the end. Soooooo tasty
Reply
Reply
Kathleen R Miller
June 22, 2019 at 10:12 pm
Loved it!! Followed the exact recipe but ended up adding a little bit of milk to
make the sauce a little thinner and more spreadable over the pasta. The taste
was amazing though and I would definitely recommended .
Reply
Alyssa Rivers
June 22, 2019 at 11:28 pm
That sounds fantastic. Thank you for sharing! I am so glad that you loved it so
much! Thank you for letting me know and following along with me!
Reply
Rebecca
June 24, 2019 at 6:55 pm
Great recipe! Great rich flavorful chicken idea. And I looove egg noodles. I
would homemake the soup next time. It was not as “clean” tasting as I would
prefer. (But fine if ur used to canned soup) I know my crockpot well, so I know 4
hours on low is plenty of time for me. I added a small amount of chicken broth
Reply
Morgan
July 9, 2019 at 3:18 am
Very easy to make but wasn’t a fan, chicken soup over powering. Didnt taste
like a stroganoff. Sour cream would be better over cream cheese.
Reply
kay
July 22, 2019 at 9:33 am
Reply
Alyssa Rivers
August 12, 2019 at 10:45 pm
Hi Kay!
I have been adding all the nutritional facts to each of my recipes. I have added
the nutrition facts to this recipe. Here is the link to that recipe. If you scroll to
the bottom of the page, you fill find all of the nutritional information!!
https://therecipecritic.com/slow-cooker-chicken-mushroom-stroganoff/
I hope this is helpful. Thanks so much for following along with me!
Reply
This was wonderful! I adapted it to use the pressure cooker by adding some
chicken broth. Otherwise I threw everything in and set it on 20 minutes, mixed in
some sour cream and it was perfect.
Reply
Harold
August 13, 2019 at 1:10 pm
A couple of questions:
How much chicken stock did put in? Did you cook the noodles in the pressure
cooker?
Reply
Tiffany
August 17, 2019 at 7:23 am
Can you cook your egg noodles in the Crock-Pot with this recipe? I’ve made a
few where you add your noodles right to the Crock-Pot at the end and they
cook in there within 15-25 minutes. Wondering if that would work with this.
Reply
Joanne
October 8, 2019 at 3:24 pm
Hi….I’m in the middle of making a Crock Pot, Chicken thighs and Breasts (cut
up), have added cut up carrots, a bit of celery, small onions, fresh garlic, and a
Reply
Christine
October 28, 2019 at 1:48 pm
Just made this because I had all the ingredients and needed a quick, easy meal.
It turned out absolutely amazing! Thank you so much!
Reply
Maggie
December 4, 2019 at 5:08 pm
Reply
Alyssa Rivers
December 28, 2019 at 11:32 pm
Thawed chicken is best. If you are using frozen, add more time for cooking.
Reply
I loved the recipe. It was easy to make and easy to add to. I added veggies.
Sliced onions, green peppers, bay leaf, garlic, thyme and some spinach at the
last. I also used chicken thighs. It turned very tasty.thanks, Gwen
Reply
Katherine Dwan
December 16, 2019 at 6:14 am
Reply
Kathy J
February 1, 2020 at 5:21 pm
This was quick, easy & sooooooo yummy! My husband gave it a 10! Thank you
for sharing this recipe.
Reply
Barbara Bratton
March 9, 2020 at 12:44 pm
Reply
Jessica
April 1, 2020 at 1:15 pm
Making this tonight for dinner. I cooked the chicken a little bit in cubes first
because I wanted it to be done in time for dinner. Also used cream of chicken
mushroom soup makes the flavor so much more richer. Had to add milk
because mine was fairly thick. All in all it was amazing!!!! Can’t wait to make it
again.
Reply
Kelly
April 1, 2020 at 5:06 pm
Hi I was wondering if there is any way to thicken the sauce up a little bit and
what you personally would recommend. Thanks!
Reply
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