Slow Cooker Chicken Stroganoff

This Slow Cooker Chicken Stroganoff uses cream soup to make a tasty sauce that infuses flavor into the chicken breasts and mushrooms for a classic stroganoff.

Prep Time15

Cook Time6

Total Time6 15

Servings:

Calories: 390kcal

Author: Karin and Ken

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