Description
A creamy and comforting chicken stroganoff made in the slow cooker, combining tender chicken, mushrooms and a rich sauce—served over noodles or your choice of base.
Ingredients
- 4 boneless, skinless chicken breasts (cubed)
- 1 tbsp salt (to taste)
- ½ tsp black pepper
- 8 oz mushrooms, sliced
- 1 cup onion, sliced
- 2 cloves garlic, minced
- 1 (10.5‑oz) can cream of mushroom soup
- 1 (10.5‑oz) can cream of chicken soup
- 1 envelope dry onion or Italian seasoning / dry onion soup mix
- 8 oz cream cheese, softened
- ¼ to ½ cup sour cream (added at end)
- Worcestershire sauce or soy sauce (optional, to taste)
- 1 cup dry white wine or chicken broth (optional for extra flavor/liquid)
- Egg noodles or pasta for serving
- Fresh parsley, chopped (for garnish)
Instructions
- Coat the slow cooker with non‑stick spray or lightly grease.
- Season chicken cubes with salt & pepper, place in the bottom of the slow cooker.
- Add mushrooms, onion, and garlic over the chicken.
- In a bowl, mix together cream of mushroom soup, cream of chicken soup, dry seasoning mix, and wine or broth if using.
- Pour sauce mixture over the chicken and vegetables.
- Cover and cook on Low for about 5‑6 hours (or on High for about 3 hours) until chicken is tender.
- About 15 minutes before serving, stir in softened cream cheese until melted and smooth, then add sour cream and mix gently.
- Meanwhile cook egg noodles (or pasta of choice) separately; drain.
- Serve the stroganoff over hot noodles, garnish with chopped parsley. Adjust seasoning with more salt/pepper or Worcestershire if needed.
Notes
- If sauce is too thin, you can thicken with a slurry of cornstarch + water at end of cooking.
- Add mushrooms early to infuse flavor, but if you prefer firmer mushrooms add them later.
- Sour cream should be added near the end to avoid curdling.
- Leftovers store well in fridge 3‑4 days; freeze sauce without pasta for longer storage.
- You can swap chicken breasts for thighs for juicier result.
Nutrition
- Serving Size: 1 serving (with noodles)
- Calories: ≈520 kcal
- Sugar: ≈4 g
- Sodium: ≈1300 mg
- Fat: ≈11 g
- Saturated Fat: ≈3‑4 g
- Unsaturated Fat: ≈3‑5 g
- Trans Fat: ≈0.1 g
- Carbohydrates: ≈50‑55 g
- Fiber: ≈2‑3 g
- Protein: ≈45 g
- Cholesterol: ≈150 mg
