Let your slow cooker handle dinner with this creamy, comforting Slow Cooker Chicken Stroganoff. This easy recipe is perfect for busy weeknights or relaxed weekends. Tender chicken and mushrooms simmer in a flavorful, creamy gravy—serve it over egg noodles, rice, or mashed potatoes to soak up every last bite.
Why We Love This Slow Cooker Chicken Stroganoff
This Slow Cooker Chicken Stroganoff is comforting, hearty, and incredibly simple to make—about five minutes of prep and your slow cooker does the rest.
- Dump-and-go convenience: No need to brown the chicken ahead of time; everything goes directly into the slow cooker.
- Hearty and satisfying: Tender, well-seasoned chicken and mushrooms in a rich gravy—perfect over noodles or rice.
- Budget-friendly: Uses common pantry staples and makes enough to feed a family without costing much.
Ingredients You Need
A handful of simple pantry ingredients are all it takes. For exact amounts see the recipe card below.
- Chicken breasts: Boneless, skinless chicken breasts (about 2 pounds). Boneless skinless thighs are a great alternative for more flavor.
- Mushrooms: Button mushrooms, white or brown. Keep larger pieces quartered and smaller ones halved so they retain texture.
- Cream of mushroom soup: Adds creaminess and mushroom flavor; cream of chicken can be used instead if preferred.
- Seasonings: Poultry seasoning and dried oregano (or Italian seasoning). Add salt sparingly; many packaged ingredients contain sodium.
- Powdered chicken gravy mix: Packet-style chicken gravy available in most grocery stores.
- Dry onion soup mix: One packet adds a savory onion depth.
How To Make
Prep takes minutes and the slow cooker finishes the dish in roughly four hours on low—no all-day cooking required.
- Place chicken in the slow cooker and season with oregano, poultry seasoning, salt (optional) and pepper.
- Add mushrooms on top of the chicken, cutting larger ones into quarters and smaller ones in half.
- Combine the cream of mushroom soup, powdered gravy mix, dry onion soup mix and water in a bowl. Pour over the chicken and mushrooms and stir lightly to coat. Cook on low for 4 hours or until the chicken is tender.
- Shred the chicken: Remove the chicken to a cutting board, shred with two forks, then return it to the slow cooker and stir to combine with the mushrooms and gravy.
How To Serve
Serve this chicken stroganoff over egg noodles or rice with extra gravy spooned on top. Mashed potatoes are also excellent, and the dish pairs well with a simple green salad or a vegetable side such as peas with bacon.
Tips For the Best Chicken Stroganoff
Follow the recipe card for precise amounts, and keep these tips in mind for optimal results.
- Try chicken thighs: If you prefer richer flavor, boneless skinless thighs work well.
- Don’t overcook: This recipe cooks about four hours on low—longer times can dry out breasts, though thighs may need a bit more time.
- Adjust salt at the end: Many packaged mixes contain sodium. Taste the finished dish before adding extra salt.
Slow Cooker Chicken Stroganoff
- Author: Dan
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 5 minutes
- Yield: 6 servings
This Slow Cooker Chicken Stroganoff is simple to prepare and full of comforting flavor—tender chicken and mushrooms in a creamy gravy.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 teaspoon dried oregano
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon kosher salt (optional—can omit and season at the end)
- 1/2 teaspoon black pepper
- 24 ounces button mushrooms, cleaned and halved or quartered
- 1 (10.5 ounce) can cream of mushroom soup
- 1 packet powdered chicken gravy mix
- 1 packet dry onion soup mix
- 1 cup water
Instructions
- Season the chicken with oregano, poultry seasoning, salt (if using) and pepper. Place in the slow cooker and top with the chopped mushrooms.
- Mix the cream of mushroom soup, gravy mix, onion soup mix and water. Pour the mixture over the chicken and mushrooms.
- Cook on low for 4 hours, or until the chicken is fork-tender. Remove the chicken, shred with two forks, and return it to the slow cooker. Stir to combine with the mushrooms and gravy.
- Serve over noodles, rice, or mashed potatoes.
Recipe Notes
Storage: Cool before storing in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat leftovers in the microwave or on the stove until warmed through.
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American