This easy Slow Cooker Chicken Stroganoff is hearty, rich, and incredibly delicious! Tender chicken and savory mushrooms are slow-cooked in a luscious cream sauce and served over egg noodles for a comforting meal the whole family will love. With minimal prep, this flavor-packed dish is one you'll want to make again and again!

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If you’re looking for an easy way to enjoy a classic comfort food dish, this slow cooker chicken stroganoff recipe is exactly what you need. Slow cooking allows the flavors of the chicken, mushrooms, aromatics, and sauce to thoroughly develop, creating a mouthwatering meal that’s super simple to make!
Serve this easy crockpot chicken stroganoff over egg noodles for a complete meal that’s got it all -- protein, vegetables, and carbs. For more crock pot chicken recipes, check out my slow cooker chicken spaghetti and slow cooker chicken legs.
Ingredients
Here’s a look at what you’ll need to make this crockpot chicken stroganoff recipe.

- Chicken: I used boneless, skinless chicken breasts, but feel free to swap them for chicken thighs if you prefer.
- Portobello Mushrooms: These provide a savory flavor and contribute to the heartiness of the dish.
- Aromatics: Onion and garlic add depth of flavor to this chicken stroganoff slow cooker recipe.
- Cream Soups: You’ll need a can of mushroom and a can of cream of chicken soup.
- Flavor Boosters: Dry white wine and Worcestershire sauce enhance and brighten the flavors of the dish.
- Sour Cream: Added at the end of cooking to boost the creaminess of the sauce.
- Egg Noodles: These are commonly served with stroganoff because they’re great for soaking up the sauce, but feel free to use another type of pasta.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Gluten-Free: Use gluten-free cream soups, Worcestershire sauce, and your favorite gluten-free pasta to make this chicken stroganoff recipe gluten-free.
- Spice Things Up: Add a pinch of cayenne pepper or a bit of sriracha to the sauce. You can also garnish the dish with crushed red pepper flakes for an extra kick.
- Add Herbs: Mix some dried thyme or tarragon into the sauce for a slight earthy flavor.
How to Make Chicken Stroganoff in the Slow Cooker
To get started making this easy slow cooker meal, lightly coat your slow cooker with non-stick cooking spray, and season the chicken with salt and pepper.

Step 1: Add chicken and veggies to the slow cooker. Place the seasoned chicken in the bottom of the slow cooker and then arrange the mushrooms, onions, and garlic around it.

Step 2: Make the sauce. Add the cream soups, wine, and Worcestershire sauce to a bowl and whisk to combine.

Step 3: Pour in the sauce. Add the sauce mixture to the slow cooker, covering the chicken and veggies.

Step 4: Cook. Set the slow cooker for 6 hours on low or 3 hours on high.

Step 5: Shred the chicken. Transfer the chicken to a plate and use two forks to shred it. You can also slice it if you prefer.

Step 6: Mix in the sour cream. Add the sour cream and whisk until its fully incorporated into the sauce.

Step 7: Add the chicken back in. Return the chicken back to the slow cooker.

Step 8: Mix everything together and serve. Stir to combine the shredded chicken with the sauce. Serve over hot egg noodles and top with fresh, chopped parsley.
Storage Directions
- Refrigeration: Store leftover slow cooker chicken and mushroom stroganoff in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the microwave or on the stovetop until warmed through.
- Freezing: You can freeze the chicken and sauce without the noodles in a freezer-safe container or bag for up to 3 months. Be sure to thaw in the fridge overnight before reheating. Serve with fresh noodles.
Serving Suggestions
Here are some great ways to serve up this delicious chicken stroganoff:
- Pair it with a veggie like these roasted green beans or instant pot asparagus.
- Enjoy a salad for an appetizer before indulging in the main event! This Brussels sprout salad or this beet and feta salad are tasty options.
- End your meal with a sweet treat like this chocolate cherry cake or this chocolate orange cake.

Expert Tips
- Sear the Chicken: To add an extra layer of flavor, you can sear the chicken breasts in a skillet before adding them to the slow cooker.
- Don’t Skip the Wine: The wine adds depth and brightens the sauce. If you’d rather not use wine, substitute with chicken broth and a splash of lemon juice, apple cider vinegar, or white wine vinegar.
- Cook the Noodles Fresh: To avoid soggy noodles, cook them right before serving.
Recipe FAQs
Yes! First, season the chicken breasts with salt and pepper, and sear them with a tablespoon of olive oil in a large pot or Dutch oven over medium heat until golden brown on both sides. Remove the chicken and set it aside. In the same pot, sauté the mushrooms, onions, and garlic until softened. Whisk together the cream of mushroom soup, cream of chicken soup, white wine, and Worcestershire sauce, and pour the mixture into the pot. Return the chicken to the pot, cover, and simmer on low heat until the chicken is tender and fully cooked and the sauce is smooth and creamy. Remove the chicken, and whisk in the sour cream until melted and well combined. Shred or slice the chicken, and then stir it back into the sauce. Serve hot over cooked egg noodles.
Yes, you can prepare everything except the noodles and store it in your slow cooker insert tightly covered with plastic wrap and/or aluminum foil overnight in the refrigerator. Place it back into your slow cooker base the next day when you’re ready to cook it.

More Delicious Slow Cooker Recipes

Slow Cooker Chicken Stroganoff
Ingredients
- 4 small chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 oz portobello mushrooms sliced
- 1 cup sliced onion
- 2 cloves garlic minced
- 1 10.5-oz can cream of mushroom soup
- 1 10.5-oz can cream of chicken soup
- 1 cup dry white wine
- 1 tablespoon Worcestershire sauce
- 12 oz egg noodles cooked according to package instructions
Instructions
- Prepare the slow cooker by coating it with a light coating of cooking spray.
- Season the chicken breasts with salt and pepper and place them in the bottom of the slow cooker.
- Surround the chicken with sliced mushrooms, onions, and minced garlic.
- In a medium-sized bowl, whisk together the cream of mushroom soup, cream of chicken soup, white wine, and Worcestershire sauce until smooth.
- Pour the sauce mixture evenly over the chicken and vegetables in the slow cooker.
- Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender and fully cooked.
- Once cooked, remove the chicken breasts and shred them or slice them into bite-sized pieces. Stir the chicken back into the sauce.
- Serve the stroganoff hot over cooked egg noodles, and garnish with fresh parsley if desired.
Notes
- Don’t cook the noodles too early! Make them right before serving to prevent them from becoming soggy.
- If you don’t have egg noodles on hand, you can serve this meal over a different type of pasta.
- Leftovers will keep for up to 3 days when stored in an airtight container in the fridge.
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