This Crockpot Chicken Stroganoff is the perfect, easy weeknight meal. Italian dressing seasoning adds plenty of flavor to this creamy, chicken mixture that gets served over a bed of egg noodles or rice.
I love to make crockpot recipes during the week or for easy entertaining. Who wants to spend all their time cooking when people are over? I want to have fun too dammit! That’s why I love a good Sangria or bucket of Whiskey Sour Slushes to get things started. This stroganoff is packed with plenty of flavor and has the perfect, creamy texture that doesn’t taste like it was made in a crockpot. A nice salad is the only side item that is really needed for this hearty meal.
The only prep that is needed for this recipe is cutting up the mushrooms. I use crimini mushrooms and slice them pretty thinly. Spray the bottom and sides of the crockpot with nonstick cooking spray before layering. The bottom layer consists of cubed butter and mushrooms.
Top the mushrooms with chicken breasts. I use 4 or 5 small chicken breasts or about 1 lb. Ensure that you season the chicken breasts with salt and pepper.
The chicken gets topped with the cream of mushroom, cream cheese, sour cream and Italian dressing seasoning. Cover and cook on low heat for around 6 hours or on high for around 4 hours. Cooking times may vary based on your crockpot. Ensure the chicken’s internal temperature reaches 165° Fahrenheit (75° Celsius). For best results, stir around every 2 hours to avoid the sauce burning.
Alternatively, you can lighten things up by using reduced fat sour cream and cream cheese. I also, like to serve it with whole wheat egg noodles or zoodles. Crockpot Chicken Stroganoff makes great leftovers as well. Unfortunately, my brother/food bandit confiscates any remnants found in the fridge upon placement.
MORE TO LOVE
I NEED A DRINK!
This Crockpot Chicken Stroganoff is the perfect, easy weeknight meal. Italian dressing seasoning adds plenty of flavor to this creamy, chicken mixture that gets served over a bed of egg noodles or rice.
- 1 lb. boneless/skinless chicken breasts
- 1 can cream of mushroom soup
- 1 8 oz. cream cheese; cubed
- 1/2 c. sour cream
- 1 packet Italian salad dressing mix
- 8 oz. sliced mushrooms
- 3 tbsp. butter; cubed
- 2 tbsp. freshly chopped parsley
-
Lightly spray bottom and sides of crockpot with nonstick cooking spray.
-
Add sliced mushrooms and butter cubes.
-
Top with chicken breasts; salt and pepper.
-
Add cream cheese, sour cream, cream of mushroom and Italian dressing mix.
-
Cover and cook on low heat for around 6 hours; or until the chicken's internal temperature reaches 165° Fahrenheit (75° Celsius). For best results, stir every 2 hours.
-
Remove chicken breasts from crockpot and cut into large cubes. Return chicken to crockpot and lightly stir.
-
Serve over a bed of egg noodles and top with fresh parsley.
Tina Walpole says
I did make it in a crockpot (bc that’s what my parents have, and I am visiting them. It was VERY good . Food it be adapted to use In instapot?
Holly says
Hi Tina, glad you enjoyed it! I haven’t tried to make this in an Instapot so I’m not sure how it would turn out.