Slow Cooker Chicken Stroganoff
A delicious, creamy sauce coats the tender chicken in this Slow Cooker Chicken Stroganoff Recipe. It is easy to make and loaded with flavor.
Servings: 6
Ingredients
- 4 Boneless Skinless Chicken Breasts
- 8 ounces Sliced Mushrooms
- 8 ounces Cream Cheese softened
- 1 can Cream of Chicken Soup 10.5 ounces
- 1 pkg Dry Onion Soup Mix
- ½ teaspoon Black Pepper
- 12 ounces Large Egg Noodles
Instructions
- Place the chicken in the bottom of a crock pot. Pour the sliced mushrooms on top.
- Top with the cream cheese, cream of chicken soup, dry onion soup mix and pepper.
- Cover and cook on low for 5-7 hours or on high for 3 hours.
- Shred the chicken and thoroughly stir the shredded chicken into the crock pot with the remaining items.
- Cook the egg noodles based on the package instructions to al dente.
- Serve the chicken mixture over the egg noodles and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 491kcal | Carbohydrates: 48g | Protein: 29g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 138mg | Sodium: 590mg | Potassium: 616mg | Fiber: 2g | Sugar: 4g | Vitamin A: 659IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 2mg
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