If you’re a fan of beef stroganoff then I betcha you’ll LOVE this 5-ingredient crock pot chicken stroganoff recipe! It’s a quick and easy, no-fuss meal that takes all of 5 minutes to toss in the slow cooker.
BUT that’s not all…it’s also a freezer meal too! Both before AND after cooking. So whats not to LOVE about this creamy, cheesy crockpot deliciousness :)
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This crock pot chicken stroganoff recipe was made on the fly. AND it was discovered to be a freezer meal on the fly as well. It was just “one of those days”. ‘Cause even though I run a slow cooker website, well…we still run out of freezer meals every now and then.
GASP…I know. I should be ashamed. I’m not. I’m human. And I can admit I’m not perfect.
So anyways, this was created on the fly. I had an absolutely insane schedule for the day and hadn’t given a thought to food for the evening. And then (of course) guest. I love my guest. I love my friends and family both. And any one of them will tell you I’m “that lady”. I feed everyone. It’s a compulsion.
A Confession About This Crock Pot Chicken Stroganoff
AND I also have a confession to make. The first time I made it, I did NOT make it in the crockpot. I made it in the skillet. Why?
Cause that human thing kicked in again and I forgot to defrost the chicken strips. Sure I could have tossed it in the crockpot frozen BUT I wasn’t sure how long I was going to be out. And chicken strips cook up awesome in the slow cooker. But NOT if you leave them cooking for 8 hours. They’re too thin and cook too fast for that.
So, I put the chicken strips in the refrigerator and went about my day. When I had a few minutes here and there I made up this recipe.
AND that means you guys get both recipes. One for crock pot chicken stroganoff. Another for skillet chicken stroganoff.
Crock Pot Chicken Stroganoff Printable Recipe
- 4 skinless, boneless chicken breast halves cut into strips
- 1 to 1½ pounds sliced portabella mushrooms
- 3 tablespoons butter (optional but adds flavor)
- 1 or 2 packages dry Italian- style salad dressing mix (depending on how "seasoned" you want the dish)
- 1 to 1½ cups chicken stock or broth
- 1 to 1½ blocks of cream cheese, cut into pieces
- Cornstarch and water slurry to thicken (optional but thickens to make a sauce)
- Use the butter to grease the
crock pot insert, leave the remaining butter in the bottom. - Add the chicken and mushroom slices.
- Pour the chicken broth over the top and sprinkle with the Italian seasoning packet(s).
- Cover and cook on low for 4 to 6 hours.
- Turn the crockpot to high and do not remove the lid yet.
- Cut the cream cheese into chunks and stir in the chicken mixture.
- Cover and cook for about 15 minutes (just until the cheese will stir in easily.
- Mix 2 to 3 tablespoons of cornstarch with ⅓ cup cold water and stir until well combined.
- Remove the lid of the crockpot and slowly stir in the cornstarch slurry.
- Cover and cook an additional 20 to 30 minutes; until the sauce thickens.
- Serve alone, over rice or pasta. OR over spaghetti squash for the low
carbers . - Enjoy!
- Pour all the ingredients into a large freezer bag EXCEPT the cornstarch.
- Label and freeze for up to 3 months.
- You can alternately add the cornstarch to a separate sandwich baggie and either drop it into the other bag OR tape it to the outside of the bag.
- You can also leave it sitting in the cabinet and make a note to thicken it at the end. Your choice.
- No tricks on this one. Just freeze it. It can be frozen with or without pre-cooked rice or pasta. It can be frozen in a freezer baggie or casserole style. I've done both, both work well.
Skillet Chicken Stroganoff Printable Recipe
- 4 skinless, boneless chicken breast halves cut into strips
- 1 to 1½ pounds sliced portabella mushrooms
- 3 tablespoons butter (optional)
- 1 to 2 packages Italian- style salad dressing mix
- 1½ to 2 cups chicken broth or stock
- 1 to 1½ block cream cheese, diced into chunks
- 2 or 3 tablespoons cornstarch + ⅓ cup cold water (optional, but needed for a thicker sauce)
- Butter or grease your skillet and toss in the chicken strips and cook over medium heat for a couple minutes.
- Flip the chicken, add the mushrooms, and pour in at least half the chicken stock.
- Sprinkle with the Italian seasoning packets and stir.
- Toss in the diced cream cheese squares and cover the skillet; allow to cook for 3 to 5 minutes.
- Remove the lid and stir. Check for doneness (If you're new to cooking you can check chicken for doneness by cutting at least one of the largest strips in half. It's done when it's no longer pink in the middle.).
- Taste test.
- Decide if you want more sauce. If you do, add more broth.
- Decide if you want a thicker sauce. If you do, then add the cornstarch slurry (Also if you're new to cooking or don't know what the word "slurry" means you make it as follows: Mix the ⅓ cold water with 2 to 3 tablespoons of cornstarch in a separate bowl. Mix until very well combined.).
- If you opted to add the corn starch slurry then stir it in the sauce and allow to cook for a couple minutes.
- Serve alone, with pasta, with rice or spaghetti squash (my low carbing readers).
Pin-It-for-Later’s for 5-Ingredient Crock Pot Chicken Stroganoff
Other Super Easy 5 (or Less) Ingredient Crockpot Recipes:
If you liked this recipe we have LOTS MORE 5 ingredient or LESS crockpot recipes. Here are just a few!
- 5-Ingredient Crock Pot Chicken and Mushrooms
- 4-Ingredient French Onion Crock Pot Pot Roast
- 5-Ingredient Crock Pot Chicken Alfredo Tortellini
- 3-Ingredient Hawaiian Chicken by HereComesTheSunBlog
- 4-Ingredient Slow Cooker Steak Strips
- 5-Ingredient Crock Pot Pot Roast Recipe
- 5-Minute, 5-Ingredient Crockpot Potato Soup
- 5-Ingredient Chicken Pot Pie by The Seasoned Mom
Enjoy! And let us know if there’s any way we can help you rock that crock!
Are You Rockin' Your Crock? Tell Us About It!