Slow Cooker Chicken and Mushroom Stroganoff
A comforting and hearty dish featuring juicy chicken and tender mushrooms simmered in a creamy sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 4 pieces boneless skinless chicken breasts (cubed)
- 8 ounces sliced mushrooms
- 1 8-ounce cream cheese (softened)
- 1 can cream of chicken soup (10 ½ ounces)
- 1 envelope dry onion soup mix (1 ¼ ounces)
- Salt and pepper to taste
- 8 ounces large egg noodles (for serving)
- Fresh parsley (chopped for garnish)
Instructions
Preparation
- Place the cubed chicken breasts in the bottom of a lightly greased slow cooker.
- Add the sliced mushrooms on top of the chicken.
- In a medium-sized bowl, mix together the cream cheese, cream of chicken soup, and dry onion soup mix until well combined.
- Spread the cream mixture over the chicken and mushrooms in the slow cooker.
Cooking
- Cook on low for 4-6 hours or on high for 3 hours.
Serving
- Serve the stroganoff over the large egg noodles, and top with fresh parsley, salt, and pepper to taste.
Notes
For added flavor, try using fresh herbs such as thyme or rosemary. You can substitute the chicken with turkey or beef for a different twist. Adding garlic or onions can enhance the overall flavor. Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat by warming thoroughly, adding chicken broth if needed.