This Crockpot Chicken Stroganoff takes just five minutes to prep and yields a creamy, comforting dinner the whole family will enjoy. It’s an easy slow-cooker meal you’ll come back to again and again.
Cris here.
This recipe, contributed by Debbie H. from our community, is a longtime favorite. It’s been tested, loved, and requested again and again. I’m revisiting some of our most reliable slow-cooker recipes so you can find ones you might have missed. This Crockpot Chicken Stroganoff is especially popular because it’s simple to assemble and consistently delicious.
We’ve made it with both chicken breasts and thighs with excellent results. The technique is straightforward and forgiving, which makes it perfect for busy weeknights.
Why Busy Cooks Keep Coming Back to This Recipe
With only 5 minutes of prep, this meal is almost entirely hands-off. Add a few familiar ingredients to your slow cooker in the morning and come home to a rich, creamy stroganoff that tastes like you spent hours on it. The ingredient list is short and pantry-friendly—no specialty shopping or complicated steps required.
What You’ll Need
- 4 boneless, skinless chicken breasts, cubed
- 1/8 cup margarine
- 1 package (0.7 oz) Italian-style salad dressing mix
- 1 package (8 oz) cream cheese
- 1 can (10.75 oz) condensed cream of chicken soup
- Egg noodles, prepared according to package directions
Six ingredients. That’s it.
A Few Tips for Best Results
Cook the noodles during the last 30 minutes on high so everything is ready together. This keeps timing simple and dinner on the table faster.
Slow cookers vary. Use the times below as a guide and adjust for your appliance. If yours runs hot, check the chicken closer to five hours.
Store leftovers separately. Keep the stroganoff sauce and noodles apart when possible; noodles absorb sauce over time. Reheat with a splash of broth to restore a creamy texture.
Slow Cooker Chicken Stroganoff
Ingredients
- 4 skinless boneless chicken breasts , cubed
- 1/8 cup margarine
- 0.7 oz Italian-style salad dressing mix
- 8 oz cream cheese
- 10.75 oz can condensed cream of chicken soup
- egg noodles , prepared
Instructions
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Combine the cubed chicken, margarine, and Italian dressing mix in a 4-quart slow cooker.
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Cover and cook on low for 5 to 6 hours, until the chicken is cooked through.
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Stir in the cream cheese and condensed cream of chicken soup until smooth.
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Cook on high for another 30 minutes, or until heated through.
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Stir in the cooked egg noodles and serve immediately.
Notes
- Nutrition and calorie counts vary depending on the brands and portions you use.
- Because slow cookers heat differently, treat the cook times as a guideline and adjust based on your appliance.
The Bottom Line
This Crockpot Chicken Stroganoff isn’t fancy—just reliably delicious comfort food. It’s the kind of recipe you’ll write down, share with friends, and return to when you want a simple, satisfying meal. With five minutes of prep and a cook time that fits your day, it’s ideal for busy evenings. Make it once and expect repeat requests.
Thanks to Debbie H. for sharing this beloved family recipe.