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Crockpot Chicken Stroganoff Light

Makes at least 8 servings


  • ½ cup onion minced
  • 6 skinless boneless chicken breasts (or equivalent)
  • 2 cans cream of mushroom soup undiluted one can is 10.5 ounces net weight
  • 1 can cream of chicken soup undiluted one can is 10.5 ounces net weight
  • 2 cans mushrooms undrained (stems and pieces will do just fine–4 ounces each can) or 8 oz container white mushrooms, sliced
  • 2 teaspoons finely minced or crushed garlic
  • 1 cup 8 ounces sour cream
  • 1 8- ounce package brick cream cheese softened and cubed
  • 1 teaspoon vegetable of olive oil
  • 2 chicken bouillon cubes
  • 24- ounce package of wide egg noodles
  • 1 tbsp salted butter
  • Salt and black pepper to taste


  • Place the minced onions in the bottom of a slow cooker coated with non stick spray.
  • Place the chicken breasts on top of the onions.
  • Stir all three sauces and mushrooms together in a bowl.
  • Cover the chicken with the soup and mushroom mixture.
  • Cook on LOW for 5 hours. This dish will hold for up to 9 hours on LOW.
  • One hour before you want to serve your Stroganoff Light, take out the chicken breasts and cool them for 10 minutes on a carving board. Then cut the chicken breasts into bite-size pieces. Place the chicken pieces back in the slow cooker.
  • Add minced garlic, a cup of sour cream, cubed cream cheese, and salt and pepper to the slow cooker.
  • Mix everything together, cover, and turn the slow cooker up to HIGH. Cook for another 30 minutes.
  • Meanwhile, add noodles, 1 tsp oil, 2 chicken bouillon cubes, and water to a large pot.
  • Cook the noodles according to the package directions then drain.
  • Add 1 tbsp of butter and toss to coat.
  • To plate: add warm noodles to a plate and top with a couple ladles of Stroganoff Light!


Recipe from "Triple Chocolate Cheesecake Murder" by Joanne Fluke.