This easy Slow Cooker Chicken Stroganoff is the perfect meal for a busy weeknight or to share on a relaxing Sunday. This flavor-packed dish comes together easily with simple, everyday ingredients. If you make a lot of chicken dishes, this is one that you shouldn’t sleep on!
Jump to:
The earthy flavor of the mushrooms and the creamy sauce pairs wonderfully with pasta, rice, or your favorite veggie side dish. It’s balanced and simply seasoned, and the chicken is slow-cooked until it’s perfectly tender.
If you like chicken and pasta recipes, you will love this Marry Me Chicken Pasta, Crockpot Ranch Chicken and Potatoes and Chicken Mac and Cheese.
Why You’ll Love This Crock Pot Chicken Stroganoff Recipe
- It’s a one-pot meal: This entire meal is cooked in your slow cooker, saving you time in the kitchen while still delivering a scrumptious homemade dinner.
- Quick prep time: The total prep time is about 15 minutes, which includes measuring the ingredients and chopping the veggies.
- It’s budget-friendly: I love that the ingredients are affordable, so I can make it to feed my family whenever I want without worrying about the cost.
Ingredients
Here are all of the components I use to make this slow cooker chicken and mushroom stroganoff. The list includes common pantry items and easily accessible produce so you can make this recipe anytime.
- Chicken Breasts: Ensure your chicken is fully thawed before you add it to the crock pot for best results. Chicken thighs would be a good alternative in this recipe. I highly recommend that you choose boneless chicken to make serving easier.
- Portobello mushrooms: Fresh portobello mushrooms have a meaty, umami flavor that works great in a stroganoff. Sliced baby bella work perfectly too!
- Onion: I slice the onion because I enjoy the larger pieces in the sauce. Feel free to dice it if you prefer. Sweet yellow or white onion is my go-to over red onion because it has a stronger flavor.
- Garlic: Fresh garlic adds a sharp flavor and strong aroma that complements the dish. Minced garlic in a jar works in a pinch, but using fresh makes a big difference in the flavor.
- Cream soups: A combination of cream of chicken and cream of mushroom provides the perfect balance of flavors while also enhancing the flavors of the two key ingredients—chicken and mushrooms.
- Dry white wine: This adds just the right amount of acidity to cut through the richness of the cream sauce. Add a little lemon juice if you would like to cut out the alcohol.
- Worcestershire sauce: The umami Worcestershire brings out the natural flavor of the mushrooms. It’s one of my favorite ingredients in this recipe.
- Egg noodles: This is a classic pasta used for serving. Use any variety of pasta that you enjoy.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Serve over rice: Another great way to serve chicken stroganoff is over simple white rice. It absorbs the sauce and creates a great bite.
- Add more veggies: Add chopped broccoli or a bag of mixed veggies to the slow cooker to make a filling and comforting meal.
- Make it cheesy: Try this recipe using cheddar cheese soup in place of the cream of chicken or in addition to it for a cheesy flavor.
How to Make Chicken Stroganoff in the Crock Pot
Below are all the steps needed to make the best crock pot chicken stroganoff recipe. Spray the bottom of your slow cooker with cooking spray or use a liner to prevent the chicken from sticking to the bottom.
Step 1: Layer the chicken and veggies. Sprinkle the chicken breasts generously with salt and pepper. Then, place them at the bottom of the slow cooker. Layer the sliced onions, garlic, and mushrooms on top of the chicken.
Step 2: Make the sauce mixture. Add the cream of mushroom soup, cream of chicken soup, white wine, and Worcestershire sauce to a medium mixing bowl. Whisk until everything is well combined.
Step 3: Pour and cook. Pour the sauce mixture over the top of the chicken and vegetables. Cover the pot and cook for 3 hours on high or 6 hours on low.
Step 4: Shred the chicken. Take out the chicken breasts and shred them with two forks. Then, place the chicken back into the sauce mixture.
Step 5: Stir and garnish. Stir the chicken stroganoff well and top it with freshly chopped parsley.
Step 6: Serve. Enjoy it over cooked egg noodles!
Recipe Tips
- Sear the chicken: An optional step is to sear the chicken breasts in a hot skillet for more flavor. This will add color to the chicken, not cook it.
- Add broth for a thinner sauce: If you want your sauce a little thinner, add a splash of chicken broth. Stir and add more if needed to reach your desired consistency.
- Keep the lid closed: Refrain from opening the lid of your slow cooker. This lets out the heat and steam, leading to uneven cooking.
- Shredding the chicken: Try using an electric hand mixer to shred the chicken. It’s one of my favorite kitchen hacks!
If you love easy comfort food recipes like this one, you may also enjoy Creamy Beef and Mushroom Stroganoff or this Crockpot Creamy Italian Chicken!
Storage Directions
- Storing: Store leftovers in an airtight container for up to 3 days in the refrigerator. You can also freeze the leftovers in a freezer-safe container for up to 2 months.
- Reheating: This is best reheated in a saucepan over low heat. You can also microwave an individual portion, but just be sure to cover it with a paper towel to prevent splattering.
Serving Suggestions
- One of my favorite veggie side dishes to serve with stroganoff is roasted red cabbage steaks. They are simple and flavorful!
- Serve a delicious salad like strawberry spinach salad or soup like this veggie packed spinach and kale soup for an easy starter.
- You can’t go wrong with bread to soak up the extra sauce. Try these air fryer dinner rolls or try air frying your favorite frozen garlic bread.
Recipe FAQs
Sure! As mentioned above lemon, juice would be great as a substitution for acid. Even a little apple cider vinegar works, too.
Yes. Use a large pot or Dutch oven for this. I recommend searing the chicken and sautéing the onions, garlic, and mushrooms, to add depth. Then, cover and cook for 1-2 hours over medium-low heat until the chicken is tender.
Of course. Just like with the stovetop, set your Instant Pot to saute to lightly soften the onions, garlic, and mushrooms. You can also sear the chicken. Cook all of the ingredients on the manual setting for 20-30 minutes, and then manually release the pressure.
More Delicious Crock Pot Chicken Recipes
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section, I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Slow Cooker Chicken Stroganoff
Ingredients
- 4 small chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 ounce portobello mushrooms sliced
- 1 cup onion sliced
- 2 cloves garlic minced
- 1 10.5-ounce can cream of mushroom soup
- 1 10.5-ounce can cream of chicken soup
- 1 cup dry white wine
- 1 tablespoon Worcestershire sauce
- 12 ounce egg noodles cooked according to package instructions
Instructions
- Prepare the slow cooker by coating it with a light coating of cooking spray.
- Season the chicken breasts with salt and pepper and place them in the bottom of the slow cooker.
- Surround the chicken with sliced mushrooms, onions, and minced garlic.
- In a medium-sized bowl, whisk together the cream of mushroom soup, cream of chicken soup, white wine, and Worcestershire sauce until smooth.
- Pour the sauce mixture evenly over the chicken and vegetables in the slow cooker.
- Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender and fully cooked.
- Once cooked, remove the chicken breasts and shred them or slice them into bite-sized pieces. Stir the chicken back into the sauce.
- Serve the stroganoff hot over cooked egg noodles, and garnish with fresh parsley if desired.
Video
Notes
- You can sear the chicken breasts in a hot skillet for more flavor. This adds color to the chicken and doesn't cook it all the way through.
- Thin out the sauce with a a splash of chicken broth. I suggest adding it slow until you reach the consistency you want.
- This dish is great served over white or brown rice instead of pasta.
- Feel free to add in some extra veggies. Chopped broccoli or a bag of frozen mixed veggies make the dish more filling.
Nutrition
This post was originally published May 2017. It's been updated with a revised recipe, new images, and fresh content.
Dee says
WOW that is the most unappetizing looking dish that I have ever seen.
Karin and Ken says
I get it. That is one of the first recipes I posted on this site. I am legally blind and the lighting is terrible but let me tell you this recipe is absolutely delicious! Despite the terrible photo I hope you will try making it and let me know what you think of it. I would love to hear! Regardless take care and enjoy the rest of your day! Karin