This Slow Cooker Chicken Stroganoff is so easy to make, perfect for busy weeknights or lazy weekends. Tender chicken with mushrooms in a creamy, flavorful chicken gravy!
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 teaspoon dried oregano
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon kosher salt (can omit and season at the end if salt-sensitive)
- 1/2 teaspoon black pepper
- 24 ounces button mushrooms, cleaned and halved or quartered depending on size
- 1 can cream of mushroom soup (10.5 ounce)
- 1 chicken gravy packet (.87 ounces)
- 1 onion soup mix packet (2 ounces – check)
- 1 cup water
Instructions
- Season the chicken with the oregano, poultry seasoning and salt (if using) and place into a slow cooker. Add the chopped mushrooms to the top of the chicken.
- Mix the soup, gravy packet, onion soup packet and water together and then pour over the chicken and mushrooms.
- Cook on low for 4 hours (or until the chicken is fork tender). Remove the chicken and shred with two forks. Place the shredded chicken back into the slow cooker and stir together with the mushrooms and gravy.
- Serve over noodles, rice or mashed potatoes.
Recipe Notes
Store: Let the chicken stroganoff cool down before storing in an air tight container in the refrigerator for up to 4 days.
Reheating: Reheat leftovers in the microwave until warmed through.
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
