Slow-Cooker Chicken Stroganoff

Prep Time
< 30 minutes
Cook Time
3+ hours
  • 4 boneless skinless chicken breasts, cubed
  • 8 ounces mushrooms, sliced
  • 8 ounces cream cheese, softened
  • 1 10 1/2 ounce can cream of chicken soup
  • 1 1/4 ounce envelope dry onion soup mix (or dip mix)
  • 1 lb large egg noodles
  • 4 oz fresh parsley
  1. Lightly grease the inside of a slow-cooker bowl, then top it with chicken, cream of chicken soup, and dry onion soup (or dip) mix.
  2. Cook on low for 4-6 hours or until chicken is completely cooked through. FYI, in an Instant Pot, using the slow-cook function on low, this only took about 2 ½ hours.
  3. About 20 minutes before you are ready to serve, boil a large pot of water, and cook noodles according to package directions until tender.
  4. Drain and rinse noodles under cold water to halt cooking if your stroganoff is not quite done.
  5. When chicken is completely cooked through, turn heat to the warm setting on the slow cooker. Stir in cream cheese until completely dissolved in the sauce.
  6. Pour in noodles.
  7. Stir in noodles until completely coated in the sauce.
  8. Divide onto plates, and garnish with parsley.
Slow Cooker