Stroganoff is a dish that originates from Russia and typically includes beef strips, sour cream and egg noodles. In the recipe below, you'll find that this dish has been lightened up slightly, using chicken in place of the red meat, and doing away with the sour cream entirely.
But don't think that means it skimps on flavor, as cream cheese steps in to give the sauce its body and to fill you with comforting goodness. And you won't miss the beef either, as mushrooms give this dish the heartiness any good stroganoff needs.
Slow Cooker Chicken and Mushroom Stroganoff
6 hours, 15 minutes
1 8-ounce package cream cheese, room temperature
1 10.5-ounce can cream of chicken soup
2 tablespoons Italian seasoning
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1 cup sliced mushrooms
1 onion, sliced
Salt, to taste
Freshly ground black pepper, to taste
Egg noodles, cooked according to package for serving
Freshly chopped parsley for garnish (optional)
In a large bowl, combine the cream cheese, cream of chicken soup and Italian seasoning. Stir to mix very well.
Place the chicken, mushrooms and onions in a 6-quart slow cooker. Pour the cream cheese mixture on top and stir to combine all ingredients. Season with salt and pepper.
Place the lid on the slow cooker and cook on low for 6 hours, or on high for 4 hours, stirring about halfway through.
Serve on egg noodles garnished with chopped parsley.
Note: All slow cookers are a little bit different in temperature and calibration. This recipe was tested in Cooktop Cove's Test Kitchen using this slow cooker, which is available for purchase here.
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