Slow Cooker Chicken & Mushroom Stroganoff

Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to make a distinctive dish, slow cooker chicken & mushroom stroganoff. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Slow Cooker Chicken & Mushroom Stroganoff is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They are nice and they look wonderful. Slow Cooker Chicken & Mushroom Stroganoff is something that I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. You can have slow cooker chicken & mushroom stroganoff using 9 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Slow Cooker Chicken & Mushroom Stroganoff:
  1. Make ready 2 large boneless skinless chicken breasts - cut to 3/4in cubes
  2. Prepare 8 oz baby portobello mushrooms - sliced
  3. Make ready 1 can cream of mushroom soup
  4. Make ready 1⁄3 cup chicken broth
  5. Get 1⁄2 tsp onion powder
  6. Take 1⁄2 tsp garlic powder
  7. Get 1⁄2 tsp dried thyme
  8. Prepare 8 oz block of cream cheese - cut into 8 cubes
  9. Get to taste salt and pepper
Instructions to make Slow Cooker Chicken & Mushroom Stroganoff:
  1. In a 5-6 quart slow cooker wisk together cream of mushroom soup, chicken broth, onion powder, garlic powder and thyme until combined.
  2. 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.
  3. 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!
  4. 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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