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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- 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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About howuch chicken by weight do you use per serving?
Thanks!
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!
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.
Thanks, Laz! I agree that chicken thighs are way more forgiving in the slow cooker than white-meat chicken! Less expensive too! :)
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.
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: https://wearychef.com/sour-cream-chicken-and-mushroom-rice-skillet-recipe/ Enjoy!
Could you please include the recipe for this chicken stroganoff
Whoops! I see it now.
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.… Read more »
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.… Read more »
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
Hi Andi! My hubby and I will love your chicken stroganoff! It looks creamy delicious! :-)
Thank you, Joanne! I do hope you love it :)
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.
Thank you, Erin. I’m so glad you liked it! All your changes sound great. I like using homemade dressing mix too!
Love the new design Andi! <3
Thanks so much, Judy!