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Slow Cooker Chicken Stroganoff Recipe

Slow cooker chicken stroganoff with cream cheese and cream of mushroom or chicken condensed soup turns out great served over egg noodles.
Prep Time10 minutes
Cook Time5 hours
Course: Entree
Cuisine: American, german
Keyword: chicken, cream cheese, cream of chicken, crockpot, slow cooker, stroganoff
Servings: 6
Author: Justine

Equipment

  • 1 slow cooker

Ingredients

  • 2 lbs. chicken breasts cubed into 1" pieces
  • 1 can cream of chicken soup 10 oz.
  • 1 packet Italian dressing seasoning dry mix
  • 1/4 c butter cubed
  • 1 c mushrooms sliced, optional
  • 1 block cream cheese softened, cubed
  • egg noodles boiled to al dente separately to serve on

Instructions

  • Add cubed boneless skinless chicken breasts, soup and dressing to a slow cooker. Mix well, dot with butter and cover. If adding halved baby bellas or sliced mushrooms, add now. 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 on top of a bed of warm egg noodles or rice.

Video

Nutrition

Serving: 2oz | Calories: 287kcal | Carbohydrates: 4g | Protein: 33g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 121mg | Sodium: 594mg | Potassium: 587mg | Sugar: 0.3g | Vitamin A: 376IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg