This flavorful slow cooker chicken stroganoff recipe is easy to make in the afternoon, so you don’t have to rush to cook at the end of the day.
This is not your typical slow cooker recipe since it’s ready in about three hours and doesn’t need to cook all day. That makes it perfect for starting when you have time in the afternoon before the evening gets crazy with homework and soccer practice and all the other activities that make evenings hectic. (I’m lucky that so far my boys haven’t asked to start sports, but I fear it could be coming any day now!)
This recipe is a bit of a blank slate. You could add mushrooms with the chicken or peas with the cream cheese (so they don’t get overcooked). Since this is one of the few dinners both of my kids will eat, I keep it simple and serve vegetables on the side so my boys don’t start finding ingredients to complain about. I don’t like to mess with success when it comes to finding a recipe that they love!
If you want to try making your own Italian dressing mix instead of using the packaged version, I think this is the best recipe. I’ve done that the last couple times with excellent results, plus it’s way cheaper than buying the packets! I still haven’t tried a homemade cream of chicken soup recipe in place of the canned version. If you have a recipe you like, please share it in the comments!
| Prep Time | 5 minutes |
| Cook Time | 180 minutes |
| Servings |
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- 4 boneless, skinless chicken breasts cut into bite-sized pieces
- 2 tablespoon butter
- 0.7 ounce packet Zesty Italian salad dressing mix packet (or 3 tablespoons of homemade mix)
- 4 ounces reduced-fat cream cheese
- 10.75 ounces canned reduced-sodium cream of chicken soup
- 1/4 cup sour cream (reduced fat or regular is fine)
- 12-16 ounces whole wheat egg noodles
Ingredients
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Rate this recipe!
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- Place chicken, butter, and salad dressing mix into slow cooker. Cook on low 2-3 hours, until chicken is cooked through. Stir occasionally during cooking process if you are around.
- Stir in soup and cream cheese. Cook on high for 30 minutes. Meanwhile, cook egg noodles according to package directions. Drain and set aside.
- Add sour cream and stir stroganoff until evenly combined. Serve over warm egg noodles, or you can stir the noodles into the chicken mixture and serve it that way.
Adapted from Slow Cooker Chicken Stroganoff at AllRecipes.com
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Amber says
About howuch chicken by weight do you use per serving?
Thanks!
Andi Gleeson says
Hi, Amber! It depends on how much your family likes to eat :) I would say about a pound and a half of chicken for a family of four would be good. Thanks for stopping by!
LAZ says
try using skinless chicken thighs, cover with smoked paprika or dry italian dressing mentioned in the stoganoffe recipe, sprinkle salt, bake 2 hours at 250F covered. Remove bones after 2 hours, Turn chicken meat over in juices. Bake 1/2 hour more covered. And you have a low cost (chicken thighs are cheap) , easy to prepare (you don’t have to cut out tendons and bones) tasty chicken. Chicken thighs are so naturally juicy that you don’t have to add broth or butter to avoid dry chicken.
Andi Gleeson says
Thanks, Laz! I agree that chicken thighs are way more forgiving in the slow cooker than white-meat chicken! Less expensive too! :)
lz says
The original recipe is even better if you drop the can of chicken soup. Funny how things are better when made with real food. Mushrooms, carrots, peas, green beans would be great additions.
Andi Gleeson says
Glad you found a version of the recipe you liked. I usually prefer cooking with “real” ingredients too, but I don’t mind a shortcut sometimes! I have a similar recipe for skillet chicken stroganoff without canned soup that you might like. Enjoy!
Karen says
Could you please include the recipe for this chicken stroganoff
Karen says
Whoops! I see it now.
Rhys says
Hi Andi! I was looking for a recipe to use up some chicken in the crock pot and I found yours. I was a little dubious at first, because I found a very similar recipe somewhere else about which many commenters complained. But so many people gave positive comments here I thought it would be safe. I did modify it slightly by adding mushrooms and onions, I used full fat sour cream and 1/3 fat neufchatel, both in slightly larger quantities because of the additional ingredients. I also added some salt and pepper, and I’d probably add garlic next time. It was a hit! I added the mushrooms and onions at 2 hours, and the soup/sour cream/cream cheese at 2.5 hours for a 3 hour finish time. What was really interesting was the onions were slightly under cooked and a little crunchy, which led to an interesting texture and a very different kind of oniony flavor I haven’t experienced before. A happy accident of sorts that my family really enjoyed. Thank you for the recipe, I’ll definitely add it as a favorite and come back to look for others!
Angela B. says
Hi Andi: Thanks for posting this recipe! I believe that you posted this recipe a few months ago. I thought that I ‘saved’ it, but I guess I didn’t. I’ve been (furiously) searching for it ever since…. but I didn’t know what it was called, so I couldn’t find it. Also, I forgot whose Blog (forgive me) it was on. I’m very happy to have it now. It looks & sounds delicious, and I know that it’s a dish which my family & I will enjoy. I plan to make it for our ‘Sunday Night Supper’ this coming Sunday evening. Thanks again.
Andi Gleeson says
Oh, I’m glad you found it again, Angela! This one is so, so good. I really think you and your family will love it! xo
Joanne says
Hi Andi! My hubby and I will love your chicken stroganoff! It looks creamy delicious! :-)
Andi Gleeson says
Thank you, Joanne! I do hope you love it :)
Erin says
I made this last night and it was delicious! Definitely a keeper. I doubled the batch and after reading some of the comments, used home-made dressing mix (with less salt than it called for). I also added ~12 oz mushrooms and ~1/2 cup chopped onion both lightly sauteed with 2-3? tablespoons of dry sherry. Man, was this good!! I can’t wait for the leftovers.
Andi says
Thank you, Erin. I’m so glad you liked it! All your changes sound great. I like using homemade dressing mix too!
Judy says
Love the new design Andi! <3
Andi says
Thanks so much, Judy!
Michelle says
Was good but salty. I would try to make this again with homemade Italian dressing mix to cut out some salt. I added 8 oz of sliced mushrooms in the crockpot an hour after the chicken.
Andi says
Thanks, Michelle. I agree that it’s really salty even with reduced-sodium soup. Using homemade dressing mix is your best bet because I don’t think you can find a low-salt packaged version (at least I haven’t been able to).
Liz says
Thanks Andi for all the nice recipes.
Andi says
You’re welcome, Liz. Have a good week :)
Angela says
What a terrific recipe, and I can’t wait to try it! Since I won’t be going shopping for a while (my fridge, freezer, & pantry are still pretty well stocked). Is there anything I can use to substitute for the pkg. of Italian Dressing Mix?
I have a large pkg. of fresh mushrooms, so I’ll also slice & add some (after lightly sauteeing them w/a clove of finely minced garlic & a bit of finely diced onion). My family & I love chicken, since there’s so many different ways to make it. Thanks for this recipe, and I’m signing up for your blog. I can’t rate this dish, as I have not yet prepared it, but I’m very sure that it’s outrageously delicious!
Andi says
Hi, Angela! Thanks so much for your nice message! You can use the recipe I linked to for Italian dressing mix instead of the packet, which uses ingredients you probably have on hand. Here it is again on this link here. Enjoy your weeknd!
Angela says
Thanks for the link to how to make the “Italian Dressing Mix”. ( I don’t know how I missed it when I first read the recipe.) Anyhow, I made this dish and it was phenominal! The Italian Dressing Mix called for 2 Tablespoons of salt (or salt substitue). I noticed that someone wrote that the dish was a bit salty, so I only used 1 Tablespoon….and it was perfect! We love the ‘healthy aspect’ of your recipes, and I signed up to receive your blog.
Andi says
I’m so glad you enjoyed it, Angela! I use that version of homemade dressing mix in a lot of things. It’s a great recipe! Thanks so much for your sweet comment. It brightened my day :)
Ann says
Hi! I care for my elderly father and 12 year old daughter, so finding recipies that all of us likes is a challenge! I’ve bookmarked your site and am planning on making many of your dishes. Thank you so much for taking the time to place your recipies where people like me can find them!
Andi says
Hi, Ann! I’m very happy to hear that my recipes are helping you :) You sound like a busy, hard-working lately, and I admire all you do for your dad and daughter. Take care, and I hope to hear from you again soon!
laz says
Slow Cooker Chicken Stroganoff…WOW!!! Best thing I ever made! Best thing I’ve ever ate!!! Instead of using a slow cooker, I baked covered 3 hours at 275 F, then added the chicken cream soup and cream cheese, baked 30 minutes 325 F uncovered. And finished off with the sour cream per the original recipe.
WOW!!
Mushrooms would be a great addition for stroganoff. Peas and carrots would be great for a chicken stew . WOW !!
Andi says
Wow, Laz! Thank you for such an incredibly nice review! You are very clever for cooking it in the oven instead of a slow cooker. I’m so happy to hear that you liked it so much. Thanks for taking the time to come back and let me know :)
JenniferG says
This is delicious and was a hit with all family members including my suddenly picky 2 yr old. I made it with bone-in chicken legs/thighs as I had some on hand and the meat was so tender. Also added lightly sautéed mushrooms. So good! Thanks for another good basic to add to my collection.
Andi says
I’m so glad you liked the recipe, Jennifer! The mushroom sound like a really tasty addition. It means a lot to me that you took the time to come back and let me know how it turned out. Thank you, and have a great week!
Jennifer says
Dumb question….but on chicken stroganoff do you actually mix the zesty Italian dressing mix according to package prior to putting in crockpot? Or do you just use the dry mix?
Andi says
Hi, Jennifer. That’s not a dumb question :) Yes, you just use the dressing mix powder on its own, not mixed. It will seem like it’s going to be dry, but it will turn out great in the end! Thanks so much for your visit.
Helene Dillinger says
My whole family and friends loved this! Doubled the recipe except for the can of soup. Definitely a keeper. :)
Andi says
Thank you so much for taking the time to let me know, Helene! That makes me so happy that you guys liked it so much. Have a great weekend!
lori says
Your chicken stroganoff recipe is awesome!! Everybody in my family loved it! I will definitely be using that one over and over again! Thank you so much for this awesome recipe!!!
Andi says
Thank you, Lori! I’m so happy to hear how much you liked it! I hope you have a great weekend and come back soon :)
sallie says
Good morning. My daughter messaged me several of your recipes. Last night we had this and the banana cake with peanut butter frosting. Both were big hits!!! Thanks!
Andi says
What a nice message to start my day, Sallie! Thank you so much! I’m really happy you liked my recipes, and thanks to your daughter too for sending you my way!