Description

Slow Cooker Chicken and Mushroom Stroganoff is a delightful twist on the classic beef stroganoff, offering all the rich, creamy flavors you love in a convenient, hands-off preparation. This dish is the perfect choice for busy weeknights or cozy family dinners, as the slow cooker does all the hard work, leaving you with a mouthwatering meal that’s sure to please.

Ingredients

Scale

2 pound boneless, skinless chicken breasts
2 cup sliced mushrooms
8 ounce cream cheese
10.5 ounce cream of chicken soup
1 packet onion soup mix
1/2 cup sour cream (optional)
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
8 ounce egg noodles

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Instructions

Place the chicken breasts in the bottom of a lightly greased slow cooker, then top with the sliced mushrooms.
In a medium bowl, mix together the cream cheese, cream of chicken soup, dry onion soup mix, sour cream (if using), garlic powder, salt, and black pepper until well combined.
Spread the sauce mixture over the chicken and mushrooms, ensuring they are evenly coated.
Cover the slow cooker and cook on high for 3 to 4 hours or on low for 5 to 6 hours, until the chicken is cooked through and tender.
Remove the chicken from the slow cooker, shred or slice it, and then return it to the sauce, stirring to combine.
Serve the Slow Cooker Chicken and Mushroom Stroganoff over hot, cooked egg noodles, garnishing with fresh parsley if desired.

Notes

Leftover Slow Cooker Chicken and Mushroom Stroganoff can be stored in an airtight container in the refrigerator for up to 4 days. When ready to reheat, simply warm it on the stovetop or in the microwave until heated through.

Nutrition

Serving Size: 1 cup
Calories: 400
Sugar: 3 grams
Sodium: 800 milligrams
Fat: 20 grams
Saturated Fat: 10 grams
Unsaturated Fat: 8 grams
Trans Fat: 0 grams
Carbohydrates: 30 grams
Fiber: 2 grams
Protein: 35 grams
Cholesterol: 100 milligrams