Creamy chicken stroganoff recipe is so easy in the crockpot! Just 5 minutes of prep time and you're ready to go! It's full of tender chicken and mushrooms in a delicious sauce. Spoon it over buttery noodles for a sure-fire family favorite.
0 Place the chicken breasts in the slow cooker.
1 Cube the cream cheese and evenly spread it over the chicken. Set aside.
2 In a mixing bowl, whisk together the cream of chicken, cream of mushroom, sour cream, salt, garlic powder, Italian seasonings, and ground pepper.
11 Mix until all combined.
3 Add the sliced mushrooms and carefully mix to coat the mushroom with the soup mixture.
4 Spread the soup mixture over the chicken and cream cheese.
5 Set the slow cooker to High.
6 Cook for 3 hours on High or 5 hours on LOW or until the internal temperature of the chicken reaches 165 degrees F.
7 Boil the water and cook the egg noodles according to the instructions on the package.
8 Take the chicken breasts out and cut them into cubes.
9 Place back into the slow cooker and mix slightly.
10 Serve over egg noodles and sprinkle with fresh herbs.
