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We hope you got benefit from reading it, now let’s go back to slow cooker chicken & mushroom stroganoff recipe. You can cook slow cooker chicken & mushroom stroganoff using 9 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to cook Slow Cooker Chicken & Mushroom Stroganoff:
- Prepare 2 large boneless skinless chicken breasts - cut to 3/4in cubes
- You need 8 oz baby portobello mushrooms - sliced
- Use 1 can cream of mushroom soup
- Take 1/3 cup chicken broth
- Take 1/2 tsp onion powder
- You need 1/2 tsp garlic powder
- Take 1/2 tsp dried thyme
- You need 8 oz block of cream cheese - cut into 8 cubes
- You need to taste salt and pepper
Instructions to make Slow Cooker Chicken & Mushroom Stroganoff:
- In a 5-6 quart slow cooker wisk together cream of mushroom soup, chicken broth, onion powder, garlic powder and thyme until combined.
- Add chicken and mushrooms to soup mixture. Stir gently to coat. Scatter cubes of cream cheese across the top. Cover and cook on low for 6 hrs or high for 4 hours.
- When done stir gently to fully incorporate cream cheese. Taste and add salt and pepper if desired (I only add pepper). Serve over egg noodles, rice, or mashed potatoes. Enjoy!
- Note: If sauce is thinner than you'd like, make a slurry with 1 tbs cornstarch and 2 tbs cold water. Stir into stroganoff while still on high. Sauce will thicken up in just a couple minutes.
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