Slow Cooker Chicken Stroganoff

Slow cooker chicken stroganoff with cream cheese and cream of mushroom or chicken condensed soup turns out great served over egg noodles. Using boneless skinless breasts is best but you could make this as a quick Crockpot frozen chicken dish as well!

Crockpot Chicken Stroganoff

Here we used cubed breasts but if white meat isn’t your favorite you can easily transition it into a Crockpot Boneless Skinless Chicken Thighs dish as well. Same timing really, same sauce just darker meat that yields more flavor and is the tenderest choice of all really. I use what is on sale typically.

Timing below is for fresh poultry, boneless and cut into bite size pieces. If all you need a Crockpot Chicken Frozen Breasts Recipe you could use these same ingredients though the timing would be longer. Whole and rock hard to start with will run closer to 7 hours typically (depending on their size).

Slow Cooker Chicken Stroganoff with Cream Cheese

We love this on top of al dente noodles though if you have two Crocks you could make slow cooker brown rice instead. I would not recommend cooking either together because you would have to add more liquid in order for the side to cook alongside it, and the texture isn’t as good.

You could certainly use the mushroom version of the condensed soup if you’d rather have that flavor. I would not double this unless you had a very large pot so they don’t overlap too much in order to tenderize properly. This feeds 4-6 people.

• 2 lbs. boneless skinless chicken breasts cubed into 1″ pieces
• 1 can cream of chicken soup 10 oz.
• 1 packet Italian dressing seasoning – a dry packet like onion soup mix but to make into dressing
• 1/4 c butter cubed
• 1 block cream cheese softened, cubed

There are dairy free options for cream cheese and the soup out there if you needed that. In the past with our Dairy Free Stroganoff I have and you really can’t tell the difference. The soup comes dry and you have to boil it with lactose free milk initially to make, and then go from there..

Slow Cooker Chicken Stroganoff with Cream of Mushroom Soup

If you didn’t want to use cream cheese at all you could substitute sour cream instead, about 1 cup. That will yield more of a traditional German flavor to the dish overall, but isn’t as thick.

• Add chicken, canned or homemade cream of chicken soup and dry dressing mix to a slow cooker.
• Mix well, dot with butter and cover. You could add mushrooms now if you’d like. Heat on low for 4-6 hours or until fork tender.
• Stir well to blend in melted butter.
• When ready to serve, turn slow cooker to high and add cream cheese cubes to the top.
• Let mixture heat for about 30 minutes.
• Stir cream cheese until completely melted and mixed in.

Serve with diced fresh parsley on top and enjoy. Like our Absolute Best Crockpot Beef Stroganoff Recipe we like noodles on the bottom, the traditional serving method. There are other options though depending on your preferences of course.

With our Hamburger Helper Beef Stroganoff I boil the noodles, drain well and then fold into the pot so they are nicely coated with the sauce. Then serve so it is like ooey and gooey in each bite.

Creamy Chicken Stroganoff

Step by step recipe card is below for you. It is printable if you want to keep it on hand or just come back so we can “see” you time and time again. This does save well for the next day if you have leftovers. Make sure it cools completely first and transfer into a sealed container.

Transfer into a microwave safe dish next day and heat with a paper towel on top for about 1 minute or until warmed into the middle.

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