Slow Cooker Chicken Stroganoff Recipe

This is the best recipe EVER!! I can't tell you how thrilled I was with how it turned out. I cut down the chicken to 2 very large chicken breasts because my crock pot is only 1 1/2 quarts and it's just me eating (I don't like tons of leftovers), but I left all the other amounts for the sauce the same. I cooked the soup (Campbell's 98% Fat Free), margarine and dressing mix plus 1/4 cup of white wine with the chicken from the beginning, then added 4 tablespoons of 1/3 less fat cream cheese (Neufchatel cheese) and about half a cup of fat free cream cheese. It was fabulous- EXACTLY like Angel Chicken Pasta on this web site, which I love and is my favorite recipe in the world, only less fat, much, much less preparation, and fewer dishes that don't have anything burned or stuck on! I think I'll be making this often now, thank you so much, Judi! Update a while later: this is also awesome with pork chops instead of chicken and I use no butter and half the cream cheese.

This turned out to be a great recipe -- whole family enjoyed it. I, like many other reviewers, was a bit skeptical of combining the chicken w/nothing more than 1/8 c margerine and the dry salad dressing mix, but figured there must be a reason or Judi would not have submitted it this way, so I resisted the urge to add the canned soup in the beginning. I did add a splash of red wine that I had on hand, but other than that, there was very little liquid. Also used Good Seasons Mild Italian dressing mix, since my kids don't like highly spiced food. I turned the crockpot on low and cooked for about 7+ hours, and of course the house smelled incredible. The chicken chunks were golden brown and had a roasted taste and appearance, something that wouldn't have occurred had I added the soup at the beginning. I then added a can of reduced fat cream of chick soup and a brick of red. fat cream cheese. Plopped the brick in whole, covered, then stirred after it had softened. Turned out so delicious, and in no way reduced fat tasting! My 6-year old daughter ate so many "appetizer bites" out of the pot, she was full by dinner time! Very creamy and rich tasting, and the dressing mix provides just the right amount of seasoning. We served over noodles -- delicious! Very easy, tasty recipe -- and seems "fancy" enough for company. Putting this in my Favorites folder.

I did this in my wok instead of the crockpot, browning the bite size chicken pieces and then adding the other ingredients and simmering for about 10 minutes. My son liked it much better than chicken done in a crock pot, as the meat didn't fall apart. The recipe looked too salty, so I doubled the amount of chicken (8 thighs, about 3.5#) without changing anything else. It was tasty, not too salty and there was plenty of sauce for all the chicken and served 8 when one was a hungry young adult male. This will definitely become part of our family recipe rotation.

This is a staple at our house!! My teenage sons love it. Sometimes I add some white wine or sour cream, but it is delicious exactly as written. Don’t cube the chicken though!!!! Put the whole breasts in and shred. Tastes better that way. And saves you time.

Absolutely love this recipe! My husband calls it guest worthy...which is his highest honer. I usually just make it in a pot on the stove stirring regularly and add the cubed chicken once everything is melted and well blended and cook until chicken is done, then serve. I also add about 1/8 teaspoon white pepper. This recipe is also good served over spaghetti squash. Winner winner!

There are many good things to say about this recipe, but unfortunately, I won't be making it again. I followed the recipe almost exactly. I used four organic chicken breasts, and used Smart Balance for the margarine. I used lite cream cheese (also known as neufchatel), and Campbell's "Heart Healthy" cream of chicken soup, which has a lower sodium and lower fat content compared to their regular. So in other words, I used all the right ingredients, but in their healthiest form. The only thing I did differently was to add 8 ounces of fresh mushrooms at the same time I added the soup and cream cheese. I served it over egg noodles. The aroma was wonderful all day, and the flavor was terrific. The only problem was that both of us found it to be too rich for our tastes. Neither of us could finish our normal-size serving, and neither of us are looking forward to the leftovers. I'm not sure how this could be improved. Maybe less cream cheese? I also didn't try adding the white wine that some have recommended. Even if I had, I don't think it would have lightened the dish enough. So, for us, this isn't a keeper. Too bad, because it was a tasty recipe, and very easy to prepare.

I've made this a few times - a family favorite! For 8 servings, I double the recipe in general, but use just 1 pack of seasoning, 1 can of soup (but added a little sour cream and milk). (There are over 2000 mg of sodium in 1 can of soup! Who needs 2 cans of that?) I saute 2 8-oz packs of any fresh mushrooms with onion, then add that with the cream cheese and soup toward the end. Delicious!

Yum! Devoured by my family of 4 (have two other littles, but one is super picky and the other an infant) made as directed with light cream cheese and reduced fat cream of chicken. Added 1/2c milk to thin the sauce a bit. the chicken was cooking about 7 hours, I shredded the chicken- I'll heed the others advise and just put the breasts in whole and shred later, didn't need to cube them. Served over egg noodles

I'm giving it four stars because I made a bit of changes; for one I used chicken thighs instead of chicken breast. After about 4 hours I took them out of the cooker and took the skin and the bones out and smashed them up with my hands with rubber gloves on. Then I added about half cup of sour cream and a finely chopped onion and red pepper and now it's very good And looks more appetizing with some red in it.. Oh, I also halved the cream cheese.

I really enjoy this recipe. I use FF cream of chicken soup and RF cream cheeses. Only other deviation is with about an hour left to cook I add 16 ounces of portobello mushrooms. Great on a cold day served over brown rice!

Very tasty! Chicken was sooo good. I shredded mine before adding cream cheese and cream of chicken. I also added mushrooms at the end, as traditional stroganoff calls for mushrooms. Easy recipe for a busy days

I will try this

Super easy, creamy chicken! Could use a bit of onion but very versatile.

So delicious! I’ve made it in my instant pot (about 30 minutes) and crockpot (4 hours) and both are equally delicious. Much better than I expected.

Easy and flavorful

I used chicken thighs/legs with bones in and cooked them for 3 hours and debones them and continued to cook. Added the cream cheese and cream of chicken the last hour, which I didn't feel was long enough to break it all down. But, wow, what a great dish. Wouldn't change a thing! So delicious!

This was great and so easy. I added 1 more can of cream of chicken soup to have more gravy. I also added everything at the beginning.

My husband & the person hired to paint our house loved it.

So easy and delicious. Added fresh mushrooms, onions, frozen peas and a little white wine. Have served with brown rice or eggless noodles. We'll definitely make again!

Made it for friends — HUGE hit! 😍