Name: Slow Cooker Chicken and Mushroom Stroganoff Recipe 2025
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Yield: 4 servings
Cuisine: American
Ingredients: Boneless, skinless chicken thighs or breasts – Thighs are ideal for slow cooking because they stay juicy and shred easily. Breasts work too but can dry out faster.; Mushrooms – Use white button, cremini, or baby bella mushrooms. Their earthy taste gives the sauce depth and body.; Onion and garlic – These are the flavor builders. As they cook down, they release sweet, savory notes that anchor the entire dish.; Chicken broth – This adds moisture and flavor. Low-sodium versions give you more control over salt levels.; Dijon mustard – It brings a subtle tanginess that balances the richness of the dairy.; Sour cream and cream cheese – Together, they create the creamy texture that makes this dish stroganoff. Add these at the end for a velvety finish.

Jump to Recipe·Print Recipe

Slow Cooker Chicken and Mushroom Stroganoff is a simple, comforting dish that combines tender chicken, earthy mushrooms, and a creamy, savory sauce all cooked low and slow for hours until everything melds into a rich, flavorful meal. It’s a straightforward recipe that requires minimal prep, and the slow cooker does most of the work, making it ideal for busy days or relaxed weekends.

What I like most about this dish is how balanced it feels. The sauce is creamy without being too heavy, and the mushrooms add depth without overpowering the chicken. The slow cooking process ensures the chicken stays moist and tender, and the final result pairs well with just about anything egg noodles, rice, or even mashed potatoes. It’s a dependable go-to when you want something hearty and home-cooked without having to spend a lot of time in the kitchen.

Key Ingredients

Core Ingredients for Slow Cooker Chicken and Mushroom Stroganoff

The foundation of Slow Cooker Chicken and Mushroom Stroganoff lies in its core ingredients simple, whole foods that build bold flavor over low heat.

Boneless, skinless chicken thighs or breasts: Thighs are ideal for slow cooking because they stay juicy and shred easily. Breasts work too but can dry out faster.
Mushrooms: Use white button, cremini, or baby bella mushrooms. Their earthy taste gives the sauce depth and body.
Onion and garlic: These are the flavor builders. As they cook down, they release sweet, savory notes that anchor the entire dish.
Chicken broth: This adds moisture and flavor. Low-sodium versions give you more control over salt levels.
Dijon mustard: It brings a subtle tanginess that balances the richness of the dairy.
Sour cream and cream cheese: Together, they create the creamy texture that makes this dish stroganoff. Add these at the end for a velvety finish.

This combination of protein, umami, and creaminess is what transforms everyday ingredients into a slow-cooked classic.

Optional Additions for Extra Depth

Want to put your own spin on it? These optional add-ins elevate the recipe without complicating it:

Worcestershire sauce: Adds umami and complexity.
Paprika or dried thyme: A pinch goes a long way in layering flavor.
Greek yogurt: A lighter alternative to sour cream with a slight tang.
Baby spinach or peas: Stir in just before serving for color and freshness.
Cornstarch slurry: Thickens the sauce without altering flavor.

How to Make Slow Cooker Chicken and Mushroom Stroganoff

Rich and creamy Slow Cooker Chicken and Mushroom Stroganoff with golden seared chicken and mushrooms — Slow Cooker Chicken and Mushroom Stroganoff

Step 1: Prep the Chicken and Vegetables

Start by slicing your mushrooms and dicing a medium onion. Mince a few garlic cloves and set everything aside. For the chicken, trim off any fat and lightly season with salt and pepper. This early seasoning gives your dish a head start on flavor.

You don’t need to brown the chicken for this recipe it’ll cook through just fine in the slow cooker. That said, if you have an extra 10 minutes, a quick sear adds a bit more bite and depth.

Step 2: Layer Ingredients in the Slow Cooker

Place the chicken in the bottom of the slow cooker. Then, top it with the onions, garlic, and mushrooms. Pour in chicken broth until the chicken is mostly covered, and stir in the Dijon mustard. This base will slowly transform into a deeply flavorful sauce.

Cover the slow cooker with the lid and cook on LOW for 6–7 hours or HIGH for 3–4 hours.

Step 3: Shred and Cream

Once the chicken is cooked through and fork-tender, shred it directly in the pot using two forks. Alternatively, leave the pieces whole for chunkier bites.

Now it’s time for the magic: stir in room-temperature sour cream and cream cheese. Doing this at the end keeps the dairy from separating and ensures a smooth, luxurious sauce.

Let it warm through on LOW for another 10–15 minutes.

Step 4: Serve It Right

Serve over wide egg noodles, rice, or even mashed potatoes. Garnish with chopped parsley or black pepper if you like a fresh pop on top.

Pro Tip: If you love the creamy texture of dishes like Crock Pot Ground Beef Vegetable Soup, you’ll feel right at home with this recipe. Both are slow-cooked, comforting, and packed with flavor from simple pantry staples.

My Best Slow Cooker Chicken and Mushroom Stroganoff Tips

The One Ingredient That Changes Everything

After making Slow Cooker Chicken and Mushroom Stroganoff more times than I can count, there’s one ingredient I never skip: Dijon mustard. It might not seem essential at first glance, but trust me it cuts through the richness of the cream and cheese and gives the whole dish a gentle tang. Without it, the stroganoff can fall flat. With it? The flavors come alive.

If you’re worried it’ll taste too strong, don’t be. The long cook time softens its punch, leaving just a hint of brightness behind.

Timing Is Everything with Dairy

One of the biggest mistakes people make with slow cooker recipes is adding dairy too early. I’ve learned this lesson the hard way. Sour cream and cream cheese are delicate put them in from the start, and you risk a grainy or curdled sauce.

Always wait until the end of the cooking time to stir them in. Let them sit at room temp for 10–15 minutes before mixing this helps them blend more smoothly without cooling down the whole dish.

Choose the Right Cut of Chicken

For this recipe, boneless, skinless chicken thighs are my go-to. They hold up better over long cook times and deliver a more tender, flavorful result than breasts. If you only have chicken breasts, reduce the cooking time slightly and keep them whole instead of shredding to preserve moisture.

Balance Is Key

Since this dish is rich, I like to serve it with something light. A simple green salad or steamed green beans on the side keeps the plate balanced and stops the meal from feeling too heavy.

Variations of Slow Cooker Chicken and Mushroom Stroganoff

Lightened-Up Stroganoff

Want all the flavor without the extra calories? Try swapping the cream cheese and sour cream with non-fat Greek yogurt. It keeps things creamy but adds protein and cuts down the fat. I’ve done this when meal prepping for the week, and it still satisfies without weighing me down.

Serve it over cauliflower rice or whole wheat pasta for an extra nutrition boost.

Dairy-Free and Still Delicious

Yes, you can make Slow Cooker Chicken and Mushroom Stroganoff without dairy. Substitute coconut yogurt or cashew cream for the sour cream and cream cheese. The flavor will be slightly different, but the texture remains rich and comforting. Look for unsweetened versions to keep the savory balance.

I’ve also added a splash of unsweetened almond milk with a bit of lemon juice to mimic the tang of sour cream and it works surprisingly well.

Make It Vegetarian

You can turn this into a mushroom stroganoff by simply skipping the chicken and doubling the mushrooms. For protein, add chickpeas, white beans, or tofu. This version cooks even faster and still delivers big on umami and comfort.

It’s perfect for meatless Mondays or feeding vegetarian guests without sacrificing depth or satisfaction.

Add a Touch of Spice

If you like a little kick, stir in a pinch of smoked paprika or crushed red pepper flakes. It adds just enough heat to balance the creaminess and wakes up the whole dish. I usually add the spice right after the broth, so it infuses everything as it cooks.

FAQs

This section clears up the most common questions I get about making Slow Cooker Chicken and Mushroom Stroganoff, especially if you’re new to crockpot cooking.

Can You Put Raw Chicken Straight into the Slow Cooker?

Yes, you can absolutely use raw chicken. In fact, that’s the beauty of the slow cooker it cooks everything low and slow, bringing raw ingredients up to safe temperatures over time. Just make sure the chicken reaches an internal temp of 165°F by the end of the cooking cycle.

Why Do You Brown Chicken Before Putting It in a Slow Cooker?

Browning adds flavor, but it’s not necessary. For Slow Cooker Chicken and Mushroom Stroganoff, I usually skip this step unless I have extra time. Searing the chicken gives the dish a richer, deeper taste, but it still turns out delicious without it.

Does Chicken Have to Be Covered in Liquid in the Slow Cooker?

Mostly yes. Chicken should be at least partially covered with broth or sauce to ensure even cooking and to prevent dryness. That’s why we start by placing the chicken at the bottom, under the mushrooms and onions, where it stays moist and flavorful.

Why Is My Slow Cooker Chicken Rubbery?

Rubbery chicken usually means it’s been overcooked especially on HIGH. The longer chicken sits in the slow cooker past its doneness point, the tougher it becomes.
Fix: Cook on LOW when possible, and avoid lifting the lid too often (this can mess with cooking time).

Slow Cooker Chicken and Mushroom Stroganoff

Author: Emma Hart
Total Time: 5 hours 15 minutes
Yield: 4 servings 1x

Print Recipe

Description

This Slow Cooker Chicken and Mushroom Stroganoff is a comforting classic made easier with simple ingredients like chicken breast strips, mushrooms, and a rich, creamy sauce. Enhanced with Greek seasoning, sour cream, and a touch of Worcestershire, it’s a flavorful meal served over tender egg noodles. The slow cooker does the heavy lifting, making it a fuss-free dish perfect for busy days or cozy nights in.

Instructions

Sauté the Aromatics
In a skillet over medium heat, melt the butter. Add diced onion and sliced mushrooms, and cook for 5–7 minutes until softened and slightly golden.
Assemble in the Slow Cooker
Transfer the sautéed vegetables to the slow cooker. Add the chicken breast strips, Greek seasoning, and black pepper. Pour in the chicken broth, milk, and Worcestershire sauce. Stir gently to combine.
Cook Until Tender
Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the chicken is fully cooked and tender.
Thicken the Sauce
In a small bowl, whisk the sour cream and flour together until smooth. Stir the mixture into the slow cooker. Cook on LOW for another 15–20 minutes to allow the sauce to thicken.
Cook Noodles and Finish
While the sauce thickens, cook the egg noodles according to package instructions. Drain and set aside. Just before serving, stir freshly chopped parsley into the stroganoff.
Serve and Enjoy
Spoon the creamy chicken and mushroom sauce over the cooked egg noodles. Garnish with extra parsley if desired.

Notes

Greek seasoning adds a Mediterranean twist feel free to adjust to taste or substitute with Italian herbs.
Stirring the sour cream with flour helps thicken the sauce while keeping it smooth.
For a richer sauce, use whole milk or substitute part of it with cream.
Leftovers can be stored in the fridge for 3–4 days and reheated gently on the stovetop.

Prep Time: 15 minutes
Cook Time: 5 hours
Category: Dinner
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 460
Sugar: 5g
Sodium: 520mg
Fat: 20g
Saturated Fat: 9g
Unsaturated Fat: 10g
Carbohydrates: 38g
Fiber: 2g
Protein: 32g
Cholesterol: 110mg

Keywords: slow cooker stroganoff, chicken mushroom stroganoff, creamy chicken, crockpot chicken, egg noodles, chicken and mushrooms, easy dinner recipe, Greek seasoning chicken

Slow Cooker Chicken and Mushroom Stroganoff

Key Ingredients