This Chicken and Mushroom Stroganoff is Incredible!
I don’t know how I missed the memo, but you can totally make chicken stroganoff that is just as delicious! And possibly even more easy, because we always seem to have some rotisserie chicken on hand, or like in today’s recipe, you can use chicken breasts and cook up the yummiest mushroom chicken stroganoff in the crockpot that just takes a couple minutes of preparation and it can cook all day for a busy weeknight meal.
This recipe is made for the crockpot, but I feel like it’s very adaptable for the stove top with ready to go ingredients like shredded rotisserie chicken, canned or pre-chopped mushrooms, etc. The sauce is so delicious in this slow cooker recipe, you will not want to miss this. I always make homemade cream of chicken soup, so I use that in this recipe and it just creates the most heavenly, rich sauce that doesn’t have any yucky preservatives or ingredients like the canned stuff. So feel free to make your own cream of chicken or cream of mushroom soup if you’ve got a homemade recipe you like.
For More Flavor: If you want a stronger flavor for this stroganoff recipe, you can totally add a splash of Worcestershire sauce (which I did), and it gives us a great depth of flavor.
Serve With: There are so many things you can serve this over including stroganoff-style egg noodles, white rice, brown rice, mashed potatoes, linguine, fettuccine, farfalle, and tagliatelle. My favorites are the traditional egg noodles or mashed potatoes. But you can even use hearts of palm noodles that are keto friendly, so this is also quite a keto friendly meal, which is very helpful in our family!
Have you had chicken stroganoff before? What is one of your favorite crockpot meals to make on a busy weeknight? Please share your thoughts in the comments below.
Slow Cooker Chicken and Mushroom Stroganoff
Slow cooker chicken and mushroom stroganoff takes just minutes to throw in the crock pot! It is so creamy and delicious and will become an instant family favorite!
Serving size: 4
Calories per serving: 233
4 boneless skinless chicken breasts cubed
8 ounces sliced mushrooms
1 package (8 ounce) cream cheese, softened
1 can (10 1/2 ounce) cream of chicken soup
1 envelope (1 1/4 ounce) dry onion soup mixes
salt and pepper, to taste
fresh parsley, chopped for garnish
8 ounces large egg noodles, for serving
2. In a medium-sized bowl add cream cheese, cream of chicken soup, and dry onion soup mix. Mix until incorporated and spread on top of chicken and mushrooms.
3. Cook on low for 4-6 hours or high for 3. Serve over noodles and top with fresh parsley and salt and pepper.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
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