Chicken Stroganoff Recipe (slow cooker or Instant Pot)

This recipe for Slow Cooker Chicken Stroganoff is easy to make and tastes sooooo yummy! The nice thing is that you can cook the chicken throughout the day. When you are ready, add the rest of the ingredients, and cook the noodles. In no time at all, you will have a great home-cooked meal that the whole family will enjoy.

I have also made this in an electric pressure cooker (an Instant Pot) and it turned out amazing as well. I have listed both cooking times below so you can choose which one will be the easiest.

Slow Cooker Chicken Stroganoff

Prep Time: 10 minutes
Cook Time: 5 to 6 hours
Ready in: 6 to 7 hours
Servings: 8

Ingredients

• 4 skinless, boneless chicken breast halves – cubed (or whole frozen)
• 2 tbsp butter
• 1/2 cup zesty Italian salad dressing
• 1 package of dry onion soup mix
• 1 (8 ounce) package of cream cheese
• 1 (10.75 ounce) can of condensed cream of chicken soup
• 1 package of noodles
• Parmesan cheese to top with before serving

Directions

1. Put margarine in the slow cooker, add the chicken, and sprinkle with the dressing mix.
2. Cook on low for 6 hours or med/high for 4 hours.
3. If you put the chicken breasts in frozen, you will want to check it after about 2 hours and shred or cut the chicken. It is effortless since it is so moist and tender.
4. After several hours the butter/seasoning mix should have created an excellent yummy seasoning for the chicken. Make sure you test the chicken to see if it is cooked (use a meat thermometer).
5. Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.
6. While the cream cheese/soup is heating, cook a package of noodles according to package directions. I like to use wide egg noodles, but you can use any kind. Drain noodles.
7. Serve stroganoff over cooked noodles and sprinkle with cheese if desired.

This is great with rolls, garlic bread, steamed veggies, corn on the cob, and a green salad!

Instant Pot Chicken Stroganoff

Prep Time: 10 minutes
Cook Time: 1.5 hours
Servings: 8

Ingredients

• 4 skinless, boneless chicken breast halves – cubed (or whole frozen)
• 2 tbsp butter
• 1/2 cup zesty Italian salad dressing
• 1 package of dry onion soup mix
• 1 (8 ounce) package of cream cheese
• 1 (10.75 ounce) can of condensed cream of chicken soup
• 1 package of noodles
• Parmesan cheese to top with before serving

Directions

1. Put margarine, chicken, dry onion soup mix, and Italian dressing in the Instant Pot and set to poultry. Cook for 45 minutes. Let the steam release naturally.
2. While you are waiting for the steam to release, start a pot boiling with water for the noodles. Be sure to add some oil and salt. Cook according to package directions for Al Dente.
3. Once the chicken is cooked, you will let the steam release and remove the lid. Turn the heat to slow cook and add the cream cheese (softened) and the cream of chicken soup. As you are stirring, you can shred the chicken. Or if desired – you can take the chicken out and cut it up.
4. Once the noodles are done, you will serve add the cooked noodles and mix it all together.
5. Sprinkle with parmesan and serve hot with bread and salad.

If you have tried this Chicken Stroganoff recipe we would love to hear what you thought!

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