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Slow cooker chicken stroganoff with mushrooms served on a plate.

Slow Cooker Chicken and Mushroom Stroganoff with Noodles

four chicken-and-noodle portions with mushrooms and a cream-cheese sauce finished gently.
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Prep Time 30 minutes
Cook Time 6 hours 5 minutes
Slow cook plus gentle cheese-sauce finish 0 minutes
Total Time 6 hours 35 minutes
Course Dinner, Main Course
Cuisine American
Servings 4 chicken and noodle portions

Ingredients
  

Slow cooker

  • 1 1/2 pounds thawed raw chicken breast One-inch pieces
  • 8 ounces sliced mushrooms
  • 1/2 cup low-sodium chicken broth
  • 10.5 ounces condensed cream-of-chicken soup
  • 1 tablespoon dry onion soup mix
  • 1/4 teaspoon black pepper
  • 1 teaspoon vegetable oil Cooker

Finish

  • 8 ounces cream cheese Cubed
  • 8 ounces dry egg noodles Cook separately by package
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Combine thawed chicken/mushrooms with smooth broth, condensed-soup, onion-mix and pepper base in lightly greased suitable cooker. Start Low promptly.
  • Cook four to six hours to 165°F chicken and tender mushrooms. Package-cook 8 oz dry noodles separately.
  • Keep chicken hot while melting cream cheese gently into cooking sauce on stove. Return meat and heat 165°F; divide over noodles with measured parsley.

Notes

Thawed chicken 1.5 lb, broth 1/2 cup, condensed soup 10.5 oz. Onion mix 1 Tb. Cream cheese 8 oz late, noodles 8 oz dry separate. Final dish 165°F.
Keyword chicken and mushroom stroganoff