This slow cooker chicken stroganoff recipe is a delicious twist on an old favorite. In fact, this ground beef stroganoff has been one of my most popular dinner recipes.
Easy Chicken Dinner
Since we almost always have chicken in the freezer, I figured it would be fun to try something different.
I’d never had chicken stroganoff, so it was somewhat of a risk. And now I’m glad I tried it because it was absolutely delicious!
It has a wonderful balance of flavors that will have you thinking about it long after you finish eating. That’s why I like to make enough for leftovers the next day.
Chicken is one of the most versatile foods available. Not only is it nutritious, but also it’s easy to cook with.
I love the simplicity of this dish. It’s easy to throw all of the ingredients into the slow cooker and turn it on.
You can leave for a few hours and come home to the aroma of dinner that’s ready to eat.
You don’t need a lot of ingredients to come up with a delicious dish to serve the family or guests.
Of course, you’ll need chicken. You’ll also need cream of mushroom soup (regular or gluten-free), cream cheese, sour cream, and butter.
Additionally, I tossed in mushrooms for flavor and texture, as well as some chicken broth to keep it moist.
You can add some black pepper if you want. Next time, I think I’ll add it before cooking because heat intensifies the seasoning.
However, this time, we sprinkled pepper on with some parsley flakes later.
How to Make Slow Cooker Chicken Stroganoff
You can make this dish in any size slow cooker. Since I have several of them, I chose my 2-quart Crock Pot that is ideal for up to 4 pieces of chicken. However, if you cook a larger amount, I recommend going up to the family size slow cooker.
For exact measurements of each ingredient and full directions, go to the recipe card at the bottom of the page. You can even print out the card by clicking on the “print” button.
Lightly spray the bottom of your slow cooker pot to make cleanup easier. Afterward, layer the chicken on the bottom of the pot.
Drain the mushrooms and add those on top of the chicken. Or if you use fresh mushrooms, just slice them and put them in.
Empty a full can of cream of mushroom soup into the slow cooker. I keep both regular and gluten-free on hand, so when my husband wants soup, he can heat the regular.
Then add the cubes of cream cheese.
I like to space them out so it’s easier to stir later.
Next, add the sour cream.
This adds a wonderful layer of flavor to the dish.
Add the butter.
If you put the butter on top of everything, it will melt and ooze down over the other ingredients.
Finally, pour the chicken broth over everything.
You don’t have to use broth, but it helps keep the chicken moist and thins out the gravy.
Put the lid on the slow cooker and cook on low for 6 hours.
You can either serve it on noodles or rice. I would love to use flat egg noodles, but I can’t find a gluten-free version.
So I use whatever I have in the pantry, which is still delicious. Add a green vegetable to the plate, and you have a delicious, nutritious meal.
If you want to use your Instant Pot, please check out this conversion chart at Pressure Cooking Today.
I’m a big fan of any form of chicken dinner. In fact, if you look around this blog, you’ll find quite a few chicken recipes.
One of my favorites is this slow cooker sweet chili chicken. It has the perfect balance of sweetness and spiciness.
Another one we enjoy at our house is this teriyaki chicken and broccoli. Without a doubt, it’s one of the quickest and easiest meals I make.
We also enjoy this chicken and rice soup. It’s perfect for cold weather, rainy days, or any time you want soup.
My friend Julie has this delicious pesto chicken posted on her blog, Back to My Southern Roots.
After we tried it, my husband and I both agreed that this is one of our favorite dishes.
- 4 boneless skinless chicken thighs cut into strips
- 1 can of cream of mushroom soup (regular or gluten-free)
- 1/2 cup of chicken broth
- 4 oz. of cream cheese cut into cubes
- 1/2 cup of sour cream
- 1 small can of mushrooms, drained (or 1 cup of sliced fresh mushrooms)
- 1 tablespoon of butter
- Spray the bottom and sides of the slow cooker pot with nonstick cooking spray.
- Place the chicken thigh strips in the slow cooker.
- Add the mushrooms.
- Pour the cream of mushroom soup over the chicken and mushrooms and spread it over the top.
- Add the cream cheese cubes, sour cream, and butter.
- Pour the chicken broth over everything.
- Place the lid on top and cook on low for 6 hours.
- Scoop onto a bed of your favorite noodles and serve with a green vegetable.
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Amount Per Serving Calories 428Total Fat 31gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 14gCholesterol 190mgSodium 961mgCarbohydrates 8gFiber 1gSugar 3gProtein 31g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.