You know those days when we just want something hearty and satisfying, but also super easy to throw together?
That’s where this slow cooker mushroom stroganoff pasta becomes our go-to. It’s creamy, full of flavor, and doesn’t ask for much from us other than tossing a few things in the pot and letting it work its magic.
We’re talking minimal effort here, people. Plus, it’s one of those meals everyone seems happy to eat—comfort food at its best.
It’s also a great way to sneak in some extra veggies with the mushrooms while still keeping things rich and indulgent. What’s not to like?
Why This Slow Cooker Mushroom Stroganoff Pasta is So Great
This dish combines comfort with convenience. Here’s why it’s a must-try:
- Rich, Creamy Sauce – The sauce made from sour cream, cream cheese, and garlic is rich and velvety.
- Tender Mushrooms – The mushrooms cook down into a savory, flavorful addition to the sauce, soaking up all the flavors of the broth and seasonings.
- Hands-Off Cooking – Once the ingredients are in the slow cooker, all you have to do is wait while the flavors meld together.
- Pasta Perfection – The pasta absorbs the creamy sauce, making every bite comforting and satisfying.
This meal is perfect for anyone looking for an easy, filling dinner that tastes like it was made from scratch with care.
Key Ingredients for Slow Cooker Mushroom Stroganoff Pasta
To make this dish, you’ll need just a few basic ingredients, but they come together to create something truly delicious:
- Mushrooms – Use button or cremini mushrooms for the best flavor. These provide an earthy, savory base for the stroganoff sauce.
- Sour Cream – Adds that signature creamy tanginess that makes this dish so rich.
- Cream Cheese – Helps to thicken the sauce and make it luxuriously creamy.
- Garlic – Brings depth and warmth to the dish.
- Chicken Broth – Adds a savory, flavorful base for the sauce.
- Pasta – Egg noodles or any wide pasta work best for soaking up the creamy sauce.
- Onion Powder – For added flavor, this works as a subtle seasoning.
- Salt and Pepper – Essential for seasoning the dish to taste.
These ingredients work together to make a creamy, hearty pasta dish you’ll want to make again and again.
How to Make Slow Cooker Mushroom Stroganoff Pasta
Making this dish is simple and doesn’t require much effort. Here’s how you do it:
- Prepare the Chicken and Mushrooms – If you’re using any protein (chicken is optional), season and sear it, then add it to the slow cooker. For mushrooms, just slice them and add them directly to the slow cooker.
- Make the Sauce – In a bowl, mix sour cream, cream cheese, chicken broth, garlic, and seasonings.
- Slow Cook – Pour the sauce mixture over the chicken and mushrooms in the slow cooker. Cover and cook on low for 4-5 hours or on high for 2-3 hours.
- Add the Pasta – About 30 minutes before serving, add egg noodles (or your choice of pasta) to the slow cooker, making sure it’s submerged in the sauce. Cook until the pasta is tender.
- Serve – Once the pasta is fully cooked and the sauce is creamy, stir everything together, then serve hot, garnished with fresh parsley or Parmesan if desired.
It’s a super easy recipe that practically makes itself in the slow cooker.
What to Serve with Slow Cooker Mushroom Stroganoff Pasta
This mushroom stroganoff pasta pairs perfectly with simple, complementary sides. Here are some ideas:
| Side Dish | Why It Works |
|---|---|
| Steamed Vegetables | Green beans or broccoli add a light, healthy contrast. |
| Garlic Bread | A buttery, garlicky bread is perfect for dipping into the creamy sauce. |
| Side Salad | A fresh green salad with a light vinaigrette helps cut through the richness of the dish. |
| Mashed Potatoes | Creamy mashed potatoes pair well with the rich sauce, offering an extra level of comfort. |
| Roasted Potatoes | Crispy roasted potatoes balance the creamy dish with a bit of texture and heartiness. |
How to Store and Reheat Slow Cooker Mushroom Stroganoff Pasta
This dish makes fantastic leftovers, and it’s simple to store and reheat. Here’s how:
How to Store Leftovers
- Allow the pasta to cool completely before transferring it to an airtight container.
- Store it in the fridge for up to 3 days.
How to Reheat
- Stovetop: Reheat in a saucepan over low heat, adding a bit of chicken broth or cream to loosen up the sauce if needed.
- Microwave: Reheat individual portions in the microwave in 30-second intervals, stirring in between, until fully heated.
- Slow Cooker: You can reheat leftovers in the slow cooker on low for 1 hour.
Tips for the Best Slow Cooker Mushroom Stroganoff Pasta
Here are a few tips to make sure your dish turns out perfectly every time:
- Use a wide pasta like egg noodles or pappardelle. They hold the sauce well and add texture to the dish.
- Customize your veggies by adding spinach or peas for some extra color and nutrition.
- For extra flavor, sauté the mushrooms in a pan with some butter before adding them to the slow cooker.
- Don’t overcook the pasta – Add it during the last 30 minutes of cooking to keep it from becoming too soft and mushy.
Frequently Asked Questions
1. Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken, but be sure to add an additional 30-60 minutes of cooking time.
2. Can I make this recipe gluten-free?
Yes, you can use gluten-free pasta to make this recipe gluten-free. Just make sure to follow the cooking instructions on the package.
3. Can I make this dish ahead of time?
Yes, you can prepare the slow cooker base the night before and store it in the fridge. In the morning, just add the pasta and cook.
4. How can I make this spicier?
If you prefer some heat, try adding a few red pepper flakes or a diced jalapeño to the sauce.
5. Can I make this dish dairy-free?
Yes! You can swap the cream cheese and sour cream for vegan cream cheese and coconut cream for a dairy-free version.
This slow cooker mushroom stroganoff pasta is the ultimate comfort food. It’s easy, creamy, and satisfying—a perfect meal for any night of the week. Enjoy!
Slow Cooker Mushroom Stroganoff Pasta
Equipment
- Slow Cooker For slow cooking the chicken and creamy sauce
- Large Skillet For searing the chicken
- Wooden Spoon For stirring the sauce
Ingredients
- 2 pounds boneless skinless chicken breasts
- 8 ounces cream cheese softened
- 1 cup sour cream
- 2 cups chicken broth
- 2 cloves garlic minced
- 8 ounces mushrooms sliced
- 12 ounces egg noodles or your favorite pasta
- 1 teaspoon salt adjust to taste
- 1 teaspoon black pepper freshly ground
Instructions
- Season the chicken breasts with salt and pepper. Place the chicken in the slow cooker.
- In a separate bowl, combine the cream cheese, sour cream, chicken broth, garlic, and mushrooms. Stir to combine and pour over the chicken in the slow cooker.
- Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is cooked through and tender.
- Once the chicken is cooked, remove it from the slow cooker and shred it with two forks. Stir the shredded chicken into the sauce in the slow cooker.
- Meanwhile, cook the egg noodles according to the package instructions. Drain and set aside.
- Add the cooked noodles to the slow cooker and stir to combine with the shredded chicken and creamy sauce. Serve hot, garnished with fresh parsley or additional Parmesan cheese.
Notes
- Use chicken thighs for added flavor and moisture.
- For a lighter version, substitute the cream cheese and sour cream with Greek yogurt or light cream cheese.
- Leftovers can be stored in the fridge for up to 3 days and reheated easily on the stove or microwave.
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