This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.

Slow Cooker Chicken Stroganoff is a creamy, comforting dinner with tender chicken, mushrooms, onions, and a rich sour cream sauce. With just 15 minutes of prep, the slow cooker handles most of the work. Spoon it over egg noodles or mashed potatoes for a family-friendly meal.

Creamy slow cooker chicken stroganoff ready to serve

Want to see more Love Bakes Good Cakes recipes on Google?

Table of Contents

❤️ Why You’ll Love This Recipe

  • Easy prep with simple pantry ingredients.
  • A creamy mushroom sauce with tender chicken.
  • Great over egg noodles, rice, or mashed potatoes.
  • Makes eight servings for family dinners and leftovers.

What Is Chicken Stroganoff?

Chicken stroganoff is a cozy twist on classic beef stroganoff. Bite-size pieces of chicken cook in a savory mushroom sauce, then sour cream is stirred in at the end for a smooth, tangy finish. This version uses a slow cooker to make dinner especially easy.

Key Ingredients

NOTE: This section highlights ingredients used in the recipe. Find the full printable recipe in the recipe card below.

Chicken breasts: Two pounds of boneless chicken, cut into bite-size pieces.

Sweet onion: Brings a mild sweetness to the sauce.

Ranch seasoning: Adds savory herbs and seasoning.

Cream of chicken soup: Creates a rich, creamy base.

Cream of mushroom soup: Adds mushroom flavor and richness.

Chicken broth: Loosens the sauce as the chicken cooks.

Mushrooms: Add savory flavor and texture.

Sour cream: Gives stroganoff its creamy, tangy finish.

Ingredients for slow cooker chicken stroganoff

Ingredients & Substitutions

NOTE: This section suggests substitutions. Find the full printable recipe in the recipe card below.

  • Chicken breasts: Boneless, skinless chicken thighs work well instead.
  • Sweet onion: Use yellow or white onion.
  • Ranch seasoning: Use a homemade ranch seasoning blend.
  • Condensed soups: Cream of celery can replace either soup for a different flavor.
  • Chicken broth: Low-sodium broth works well.
  • Mushrooms: White button or cremini mushrooms both work.
  • Sour cream: Full-fat plain Greek yogurt can work, but add it off the heat to reduce curdling.

Variations

  • Make it spicy: Add hot sauce or crushed red pepper flakes to taste.
  • Add herbs: Finish with fresh parsley or chives.
  • Deluxe topping: Sprinkle with freshly grated Parmesan just before serving.
Chicken stroganoff in a creamy mushroom sauce

Tips for Best Results

  • Cut the chicken into evenly sized pieces so it cooks at the same rate.
  • Check that the chicken reaches 165°F with a food thermometer.
  • Add mushrooms near the end to keep some texture.
  • Temper the sour cream with a few spoonfuls of warm sauce before stirring it in. Avoid boiling after adding it.

FAQs

Can I use frozen chicken?

Thaw chicken completely in the refrigerator before adding it to the slow cooker. Do not start with frozen chicken.

Can I use chicken thighs?

Yes. Boneless, skinless chicken thighs work well and stay tender.

Can I cook this on LOW?

Yes. Cook on LOW for approximately 4 to 5 hours, checking that the chicken reaches 165°F, then add the mushrooms for the last 30 to 45 minutes.

Why did my sour cream sauce separate?

Sour cream can curdle if heated too quickly. Temper it with warm sauce and stir it in at the end, without boiling.

Can I make chicken stroganoff ahead of time?

Yes. Prepare the ingredients in advance or cook the dish and refrigerate it for up to 4 days. Reheat gently.

What can I serve with chicken stroganoff?

Egg noodles, mashed potatoes, and rice all work well. Add a simple green vegetable or salad on the side.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan over low heat, stirring often, or microwave in short intervals until hot throughout. Add a splash of broth if the sauce thickens. Freeze in airtight portions for up to 2 months, although the sour cream sauce may separate when thawed. Thaw overnight in the refrigerator before reheating.

Quick Steps

NOTE: This section includes a step-by-step guide. Find the full printable recipe in the recipe card below.

  1. Add the olive oil and chicken pieces to the slow cooker and toss to coat.
  2. Add onion, Ranch seasoning, salt, garlic powder, and pepper. Stir.
  3. Pour in both condensed soups and chicken broth. Cover and cook on HIGH for 2½ to 3 hours, until the chicken reaches 165°F.
  4. Stir in the mushrooms and cook for another 20 to 30 minutes.
  5. Gradually stir 4 to 6 tablespoons of warm sauce into the sour cream, then fold it into the slow cooker. Serve over noodles or mashed potatoes.
Step 1 for making slow cooker chicken stroganoff
Step 2 for making slow cooker chicken stroganoff
Step 3 for making slow cooker chicken stroganoff
Step 4 for making slow cooker chicken stroganoff
Step 5 for making slow cooker chicken stroganoff
Step 6 for making slow cooker chicken stroganoff

Make Ahead

Cut the chicken and slice the onion up to a day ahead. Keep them covered in separate containers in the refrigerator. You can also measure the seasonings in advance. For food safety, refrigerate the prepared ingredients until you’re ready to start cooking.

What to Serve With Slow Cooker Chicken Stroganoff

Wide egg noodles are a classic choice because they catch the creamy mushroom sauce. Fluffy mashed potatoes or steamed rice are great alternatives. For a lighter side, try roasted asparagus, green beans, or a crisp Caesar salad. Crusty bread is also handy for soaking up the extra sauce.

Would you like to save this?

We'll email this post to you, so you can come back to it later!

If You Enjoyed This Recipe

For another cozy slow cooker dinner, try my Slow Cooker Beef and Noodles. The tender beef and comforting noodles make it a family favorite.

When you want something creamy with a little kick, Creamy Cajun Chicken Pasta is a great way to switch things up for dinner.

Another pasta dish worth adding to your menu is Creamy Chicken Pesto Pasta. It has a rich sauce with a fresh basil flavor.

For a fun take on classic stroganoff flavors, make Hamburger Stroganoff Sloppy Joes. They are an easy change from the usual sandwiches.

My Slow Cooker Chicken Stuffing Green Bean Casserole is another cozy dinner for days when you want the slow cooker to do the work.

For even more family-friendly meals, browse my Recipe Index. You will find plenty of dinner ideas for every night of the week.

Finished slow cooker chicken stroganoff served for dinner

📌 Save This Recipe

Save this Slow Cooker Chicken Stroganoff recipe to Pinterest so you can find it when you need an easy, creamy chicken dinner. You can also bookmark this page or share it with someone who loves slow cooker meals!

Pin this now to find it later

Pin It
Slow cooker chicken stroganoff square photo
No ratings yet
Servings: 8 servings

Slow Cooker Chicken Stroganoff

By Jamie Sherman
Tender chicken and mushrooms in a creamy sour cream sauce. An easy slow cooker family dinner.
Prep: 15 minutes
Cook: 3 hours 30 minutes
Total: 3 hours 45 minutes
Save Pin Rate Print

Would you like to save this?

We’ll email this post to you, so you can come back to it later!

Equipment

Ingredients 

  • 2 tablespoons olive oil
  • 2 pounds chicken breasts, cut into bite-size pieces
  • 1 medium sweet onion, thinly sliced (about 1 cup)
  • 1 tablespoon Ranch seasoning
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • 1 can condensed cream of chicken soup, (10.5 ounces)
  • 1 can condensed cream of mushroom soup, (10.5 ounces)
  • ¾ cup chicken broth
  • 2 cups mushrooms, sliced
  • 1 cup sour cream
  • egg noodles, mashed potatoes, or rice, for serving (optional)

Instructions 

  • Add olive oil and chicken pieces to the slow cooker. Stir to coat the chicken with the oil.
    2 tablespoons olive oil, 2 pounds chicken breasts
  • Add the sliced onion, Ranch seasoning, salt, garlic powder, and black pepper. Stir to coat the chicken.
    1 medium sweet onion, 1 tablespoon Ranch seasoning, 1 teaspoon salt, 1 teaspoon garlic powder, ½ teaspoon ground black pepper
  • Add the cream of chicken soup, cream of mushroom soup, and chicken broth. Stir to combine.
    1 can condensed cream of chicken soup, 1 can condensed cream of mushroom soup, ¾ cup chicken broth
  • Cover and cook on HIGH for 2½ to 3 hours, or until the chicken reaches an internal temperature of 165°F.
  • Add the sliced mushrooms, stir, and cook for an additional 20 to 30 minutes.
    2 cups mushrooms
  • Put the sour cream in a bowl. Gradually mix in 4 to 6 tablespoons of the warm sauce, one tablespoon at a time, to temper it. Stir the warmed sour cream into the slow cooker without boiling.
    1 cup sour cream
  • Serve warm over egg noodles, mashed potatoes, or rice.

Notes

🥡 Storage: Refrigerate cooled leftovers in an airtight container for up to 4 days.
♨️ Reheating: Reheat gently in a saucepan over low heat, stirring often, until hot throughout. Add a splash of broth if needed. You can also microwave individual servings in short intervals.
❄️ Freezing: Freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator. The sauce may separate slightly after thawing; reheat gently while stirring.
💡 Tips: Temper the sour cream with 4 to 6 tablespoons of warm sauce before adding it. Cut chicken into evenly sized pieces and check for 165°F.
🍳 Alternate Cooking Methods:
Stovetop: Heat the olive oil in a large skillet or Dutch oven over medium heat. Cook the chicken and onion with the seasonings until the chicken is nearly cooked through. Add the soups and broth, cover, and simmer gently until the chicken reaches 165°F. Add mushrooms and cook until tender, then reduce heat and stir in tempered sour cream. Timing will vary with the size of the chicken pieces.
♻️ Leftovers: Spoon leftover stroganoff over a baked potato or toast, or serve with freshly cooked noodles.
📝 Notes: Serve over egg noodles, mashed potatoes, or rice. For a spicy version, add hot sauce or crushed red pepper flakes. Top with chopped herbs or Parmesan if desired.

Nutrition

Calories: 301kcal, Carbohydrates: 11g, Protein: 29g, Fat: 15g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.01g, Cholesterol: 95mg, Sodium: 1196mg, Potassium: 658mg, Fiber: 1g, Sugar: 4g, Vitamin A: 284IU, Vitamin C: 4mg, Calcium: 53mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

🍽️ Other Recipes You May Enjoy

If you enjoyed this recipe, here are a few more reader-favorite recipes from Love Bakes Good Cakes you may want to try next.

Jamie

Jamie Sherman founded Love Bakes Good Cakes in February 2012. She is a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!

More About Me

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating