Slow Cooker Chicken Stroganoff

If you need a comforting dinner that practically cooks itself, this Slow Cooker Chicken Stroganoff is the perfect solution.

Tender chunks of chicken simmer slowly in a rich, creamy sauce, creating a hearty meal that feels like classic comfort food with minimal effort.

It’s ideal for busy weekdays when you want a satisfying homemade dinner waiting for you at the end of the day.

The combination of seasoned chicken, creamy soup, and velvety cream cheese creates a luscious sauce that pairs beautifully with hot rice, egg noodles, or your favorite pasta.

With just a handful of ingredients and a slow cooker doing most of the work, this family-friendly recipe is one you’ll want to keep in regular rotation.

Prep Time: 10 minutes
Cook Time: 5 hours 30 minutes
Total Time: 5 hours 40 minutes
Servings: 4

Ingredients

  • 4 skinless, boneless chicken breast halves, cubed
  • 1/8 cup butter
  • 1 (0.7-ounce) package dry Italian-style salad dressing mix
  • 1 (10.5-ounce) can condensed cream of chicken soup
  • 1 (8-ounce) package cream cheese, softened and cubed

Directions

  1. Place the cubed chicken, butter, and Italian-style dressing mix into the slow cooker.
  2. Stir well to coat the chicken evenly with the seasoning and butter.
  3. Cover and cook on Low for 5 to 6 hours, or until the chicken is tender and fully cooked.
  4. Add the condensed cream of chicken soup and cream cheese to the slow cooker.
  5. Stir until the ingredients are combined and the cream cheese begins to melt into the sauce.
  6. Switch the slow cooker to High and cook for an additional 30 minutes, stirring occasionally, until the sauce is smooth, creamy, and heated through.
  7. Serve hot over cooked rice, egg noodles, or pasta.

Chefs Notes

  • For extra flavor, add sliced mushrooms during the last hour of cooking.
  • A splash of chicken broth can be added if you prefer a thinner sauce.
  • Fresh parsley sprinkled on top adds color and brightness before serving.
  • Leftovers reheat well and can be stored in the refrigerator for up to 3 days.
  • Serve with steamed vegetables or a simple green salad for a complete meal.
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