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Slow-Cooker Chicken Stroganoff

Total Time

Prep: 15 min. Cook: 4-1/2 hours


8 servings

This recipe is creamy, warm, satisfying and fairly inexpensive—and needs just a few ingredients! Who could ask for more on a cold winter evening? I will admit, though, that I have been known to make it during the summer, too. —Jason Kretzer, Grants Pass, Oregon
Slow-Cooker Chicken Stroganoff Recipe photo by Taste of Home


  • 3 pounds boneless skinless chicken thighs, cut into 1-in. pieces
  • 2 cans (10-1/2 ounces each) condensed cream of chicken with herbs soup, undiluted
  • 1/2 cup dry white wine or chicken broth
  • 1/2 pound sliced baby portobello mushrooms
  • 2 cups sour cream
  • 3/4 teaspoon salt
  • Hot cooked egg noodles
  • Pepper
  • Chopped fresh parsley, optional


  1. Place chicken, soup and wine in a 5- or 6-qt. slow cooker. Cook, covered, on high until a thermometer inserted into chicken reads at least 165°, about 3 hours. Cut chicken into bite-sized pieces; return to slow cooker.
  2. Add mushrooms. Cook, covered, on high until mushrooms are tender, 1-1/2-2 hours longer. Stir in sour cream and salt. Serve with egg noodles; sprinkle with pepper and, if desired, parsley.

Nutrition Facts

1-1/3 cups: 447 calories, 29g fat (12g saturated fat), 133mg cholesterol, 877mg sodium, 9g carbohydrate (3g sugars, 2g fiber), 36g protein.

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  • cctp1016
    Oct 29, 2020

    Delicious! I added fresh rosemary and sage and it was sooo good!

  • Loretta
    Oct 21, 2020

    Very tasty and comforting. And ignore the comment from the poster who, because he thinks using canned soup is “cheating” (whatever that means), seems this recipe unacceptable. His loss. Some people just have to be the turd in the punch bowl.

  • Ayari
    Oct 15, 2020

    No comment left

  • annie49
    Oct 8, 2020

    Very easy to prepare! I used button mushroom because that is what I had on hand. I also added fresh spinach, to mix in a little more vegetables in pour lives. It was very good and reheats well for leftovers.

  • Sue
    Oct 7, 2020

    This recipe is excellent. Love the portobello mushrooms, a nice change! I will make it again. For those of you who say that canned soup is "cheating", isn't buying a bag of flour "cheating" because you didn't grind/make it yourself. Condensed soup was invented in 1897 so has been around a lot longer than we have.

  • peanutsnona76
    Sep 28, 2020

    Very easy to make and customize to individual tastes with different herbs if you only have plain cream of chicken soup. My family really appreciates this meal after a busy day! @Dave -using canned soups is not "cheating". When someone has the time and desire to make a gourmet or homestyle dish from scratch; that is always wonderful. When canned soup is utilized in order to have a hearty, simple, and economical meal on the table for a hungry family, it is a blessing. I'm guessing, however, that you didn't even bother making this recipe. Your loss. Thank you for submitting this recipe, Jason!

  • Karin
    Sep 27, 2020

    Amazing, easy, delicious. Enough said. Husband loved it!!!

  • katecrid47
    Feb 13, 2020

    This was easy and tasty for a weeknight meal. My family loved it. I just used the regular cream of chicken soup as that's what I had on hand. This recipe is a keeper! Loved it. Thanks for sharing!

  • Dave
    Jan 10, 2020

    Using canned soups is cheating.

  • ms11145
    Nov 30, 2019

    This is a great way to use up leftover Thanksgiving turkey. I threw everything in the crock pot (except the sour cream) early this morning, and then left for shopping. When I returned home, all I had to do was stir in the sour cream and cook the noodles. Simple and Delicious.