Creamy slow cooker chicken stroganoff with hearty egg noodles and tender mushrooms makes an ultra comforting dinner with hardly any prep work!
Why this recipe works
This hearty slow cooker chicken stroganoff with mushrooms is creamy, rich, and comes together easily with simple ingredients. The slow cooker does most of the heavy lifting here, all you really have to do is cube the chicken and measure the ingredients. Set it and forget it, those are our favorite types of meals!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CHICKEN – Instead of chicken breasts you can easily substitute with chicken thighs.
SAUCE – You can omit the Worcestershire sauce or Dijon mustard if that’s what you prefer, but the two really help bring a lot of flavor to the plate. Feel free to add a splash of dry white wine for an even richer sauce like we do in our skillet style chicken stroganoff recipe.
How to Make Slow Cooker Chicken Stroganoff
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Add cubed chicken into a lightly greased slow cooker.
- Season the chicken with salt, pepper and onion powder.
- Add in chicken stock, sour cream, Dijon, and Worcestershire sauce. Stir to combine.
- Add the mushrooms, then place chunks of softened cream cheese on top of the mixture in the slow cooker. Set it on LOW for 6 hours.
- Stir well to mix everything and to help break up the cream cheese. The chicken will start shredding at this point but you may need to shred it lightly with a fork.
- Add in the egg noodles and cover the crock. Allow them to cook for 20 minutes, stirring halfway through to ensure all noodles get cooked evenly.
- Serve immediately with freshly chopped parsley.
Frequently Asked Questions & Expert Tips
Chicken stroganoff is best enjoyed right away, but you can store leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat in a skillet over medium heat, adding a splash of cream or water. You can also reheat it in the microwave in 30 second bursts until warmed through.
Absolutely, hop over to our crockpot beef stroganoff recipe for more direction!
Serving Suggestions
Serve slow cooker chicken stroganoff with chunks of crusty bread to mop up any excess sauce. We also like to pair it with either a dinner salad, roasted broccoli, green beans, or Brussels sprouts. Enjoy warm with a garnish of freshly chopped parsley.
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Slow Cooker Chicken Stroganoff
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 3 boneless skinless chicken breasts cubed
- 1 Tablespoon sea salt
- ½ teaspoon ground pepper
- ¼ teaspoon onion powder
- 1 ½ cups low sodium chicken stock
- ½ cup sour cream
- 1 Tablespoon Dijon mustard
- 1 Tablespoon Worcestershire sauce
- 12 ounces mushrooms sliced
- 8 ounces brick style cream cheese softened and cubed
- 10 ounces egg noodles
Things You’ll Need
Before You Begin
- You can easily substitute with chicken thigh meat.
- You can omit the Worcestershire sauce or Dijon mustard if that’s what you prefer, but the two really help bring a lot of flavor to the plate. Feel free to add a splash of dry white wine for an even richer sauce.
Instructions
- Add cubed chicken into a lightly greased slow cooker.
- Season the chicken with salt, pepper and onion powder.
- Add in chicken stock, sour cream, Dijon, and Worcestershire sauce. Mix to incorporate.
- Add the mushrooms, then place chunks of softened cream cheese on top of the mixture in the slow cooker. Set it on LOW for 6 hours.
- Stir well to mix everything and to help break up the cream cheese. The chicken will start shredding at this point but you may need to shred it lightly with a fork.
- Add in the egg noodles and cover the crock. Allow them to cook for 20 minutes, stirring halfway through to ensure all noodles get cooked evenly.
- Serve immediately with freshly chopped parsley.
Expert Tips & FAQs
- Chicken stroganoff is best enjoyed right away, but you can store leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat in a skillet over medium heat, adding a splash of cream or water. You can also reheat it in the microwave in 30 second bursts until warmed through.
Nutrition
Kristen Rittmer
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Marsha Gainey says
this was ok. I used whole-wheat fusilli bc I couldn’t find whole-wheat egg noodles. I used 2 cups more of broth than what the recipe called for because the recipe didn’t make enough sauce.
Karen says
In the list of ingredients you left out the egg noodles. How much noodles need to be added toward the end
Kristen Rittmer says
Hi Karen, thanks for pointing that out. I’ve updated the recipe to include the egg noodles!