Crockpot Chicken Stroganoff

Crockpot Chicken Stroganoff

Crockpot chicken stroganoff is a delicious spin on the classic beef stroganoff dish. This is a super easy, toss and go recipe. It’s the perfect recipe for a busy weekday, just toss everything in the crockpot during the morning and then by dinnertime you’ll have a delicious meal waiting for you at home.

Crockpot Chicken Stroganoff

I’m a huge fan of toss and go crockpot recipes. I think this stroganoff recipe is especially fantastic on chilly days. It’s a great hearty meal that you can serve over egg noodles which makes it easy peasy. Did you know that stroganoff is actually a Russian recipe? While the traditional recipe calls for beef, chicken also makes for a great stroganoff. It’s said that the name comes from the famous Stroganov family who were very successful merchants. Stroganoff became a more popular recipe in the US during the 1950s and we still make it today.

What ingredients do I need for this recipe?

Crockpot Chicken Stroganoff ingredients

For this chicken stroganoff recipe, you’ll need:

  • Chicken thighs: I’ve found that for crockpot cooking, chicken thighs tend to stay very juicy. They also have more flavor which goes great in this stroganoff recipe. You’ll want to use boneless, skinless chicken thighs. Only have chicken breast on hand? That’s OK, chicken breast also works in this recipe.
  • Cream of chicken: The cream of chicken will give this crockpot recipe a nice creamy texture.
  • Fresh mushrooms: I used baby bella but almost any sliced mushrooms will work.
  • Onion soup mix: You’ll need one envelope of dry onion soup mix.
  • White onion: Sliced
  • Salt and pepper: I usually recommend salt and pepper to taste in most of my recipes. Since canned cream of chicken has a bit of sodium you might want to consider going light on the salt.
  • Egg noodles: For serving. I prefer to make the egg noodles separately. They are so quick to prepare that I think it’s worth not risking them getting too mushy by mixing them in towards the end.

What size crockpot do I need to make this recipe?

You will need a 4 quart or larger crockpot for this recipe.

What should I serve with this chicken stroganoff?

I prefer to serve this crockpot chicken stroganoff over egg noodles but you could also serve it with mashed potatoes, rice, or with crusty white bread.

How do I make this recipe?

To make this recipe begin by gathering and measuring out your ingredients. You will need:

  • 4-5 Boneless and skinless chicken thighs (if using chicken breast, about 3 large chicken breasts will work)
  • 1 medium white onion
  • 2 cans of cream of chicken soup (about 10.5 ounces each)
  • 1 package of fresh mushrooms (about 8 ounces)
  • 1 envelope of dry onion soup mix
  • Salt and pepper
  • Egg noodles (for serving)

Begin by spraying your crockpot with non-stick spray. Next, slice your onion and add it to your crockpot with the chicken. Wash and dry your mushrooms. Slice them (I bought pre-sliced), if necessary and add them to the mixture. Next, add the cream of chicken soup, packet of dry onion soup mix, and salt and pepper. Cook on low for 6 to 8 hours or on high for 4 hours. Serve over egg noodles.

Crockpot Chicken Stroganoff

Crockpot chicken stroganoff is a fun spin on the classic stroganoff recipe. It is a family favorite as well as an easy toss and go crockpot recipe.
Course Main Course
Cuisine American
Keyword Crockpot Chicken Stroganoff
Prep Time 10 minutes
Cook Time 6 hours
Servings 4 people
Author Two Pink Peonies
Cost $10

Equipment

  • Crockpot (slow cooker)

Ingredients

  • 4-5 boneless and skinless chicken thighs (if using chicken breast, about 3 large chicken breasts will work)
  • 1 medium white onion sliced
  • 2 cans cream of chicken soup (about 10.5 ounces each)
  • 1 package fresh mushrooms (about 8 ounces)
  • 1 envelope dry onion soup mix
  • salt and pepper to taste
  • egg noodles (for serving)

Instructions

  • Begin by spraying your crockpot with non-stick spray.
  • Next, slice your onion and add it to your crockpot with the chicken.
  • Wash and dry your mushrooms. Slice them and then add them to the mixture.
  • Next, add the cream of chicken soups, packet of dry onion soup mix, and salt and pepper.
  • Cook on low for 6 to 8 hours or on high for 4 hours. Serve over egg noodles.

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Crockpot Chicken Stroganoff

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