My family loves beef stroganoff for dinner and I like easy dinners with big flavors. That’s where this Crock Pot Beef Stroganoff comes in. It’s savory, extra tender, and low effort. Toss the beef sirloin, mushrooms, and a creamy sauce into the pot, walk away, and come back to a dinner that tastes like you spent way more time on it than you did. You’ll have big, bold flavors that rival any restaurant versions.
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Amy’s Notes
In cooler months, I’m all about comforting slow cooker meals that simmer while I go about my work. This slow cooker beef stroganoff is hands-off after you toss all the flavors in the slow cooker. Set it, forget it, and eat it. Here is why it will become a family favorite:
- Tender Beef: The ultra tender beef practically melts in your mouth after hours in the slow cooker.
- Under 10 ingredients: For this beef stroganoff, I use smart shortcuts like a can of French onion soup for big flavor without the fuss.
- Freezer-friendly: You can freeze the beef stroganoff (without noodles) for quick dinners during busy weeknights.
If you love easy beef dinners as much as we do, you’ll also want to try our favorite slow cooker pot roast with gravy and these easy slow cooker recipes.
Key Recipe Ingredients
- Boneless beef sirloin: Sliced into strips, it cooks low and slow until it is melt-in-your-mouth tender.
- French onion soup: I rarely use canned soups in my recipes, but here it is a super helpful shortcut. It gives the sauce a deep, savory base without making stock.
- Mushrooms: They soak up all the savory flavors and add an earthy bite.
- Cream cheese and Greek yogurt: Together they make the sauce creamy without being too heavy.
Substitutions and Variations
- Meat swap: Swap the sirloin for boneless chuck roast cut into bite-sized chunks; it shreds beautifully after a long simmer.
- Broth alternative: If you don’t have canned French onion soup, beef broth mixed with a dash of Worcestershire sauce and onion powder works great.
- Yogurt swap: Sour cream is the traditional choice if you don’t have Greek yogurt.
Step-by-Step Recipe Instructions
- Heat butter in a pan, cook the onion and garlic for 1 to 2 minutes, then toss in the beef, salt, and pepper just until browned on the outside.
- Transfer the beef mixture to your slow cooker, add the French onion soup and mushrooms, cover, and cook on low for 5 hours until tender.
- Microwave the cream cheese until fully soft and smooth, then gently stir it and the Greek yogurt into the beef mixture.
- Cover and cook on low for another 30 to 60 minutes, then spoon the warm beef and rich sauce over a fresh bed of noodles or rice.
→ For full list of ingredients and instructions, see recipe card below.
How to Prep Ahead
- Fridge prep: You can chop your veggies and slice the beef up to 24 hours in advance and store them separately in the fridge.
- Storage: Keep leftovers (without noodles or rice) in an airtight container in the fridge for up to 3 days.
- Freezer meal: Brown the beef, cool, then bag it with the sliced mushrooms, seasonings, and French onion soup in a freezer bag. Freeze for up to 2 months.
Watch Us Make This Recipe
Crock Pot Beef Stroganoff
Ingredients
- 3 tablespoons butter
- 1 medium onion chopped
- 8 cloves garlic chopped
- 2 pounds boneless beef sirloin sliced into strips
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 10.75 ounces French onion soup canned
- 8 ounces mushrooms sliced
- 4 ounces cream cheese plain, whole, fully softened
- 8 ounces whole plain Greek yogurt
- Freshly chopped parsley or chives for garnish
Serve with buttered egg noodles, mashed potatoes, or rice
Instructions
- In a large pan, heat butter over medium high heat just until hot. Add onion and garlic, stirring until translucent, 1-2 minutes.
- Add beef, kosher salt, and black pepper; sauté 2-3 minutes or until beef is just browned on the exterior.
- Transfer beef mixture into slow cooker. Add French onion soup and mushrooms. Cover and cook on low 5 hours or just until beef is tender.
- Soften cream cheese by microwaving it in a bowl for 30 seconds at a time, until it is fully soft, stirring to ensure it is completely smooth.
- Very gently stir smooth cream cheese and Greek yogurt into the beef stroganoff. Don't over-stir, as this may cause tender beef to break apart.
- Cover and continue to cook on low another 30-60 min. Gently spoon beef and sauces over noodles or rice of your choice. Garnish as desired.
Video
Notes
- Leftovers: Leftover beef stroganoff (without noodles or rice) can be kept in an airtight container in the fridge for 2–3 days.
- Freeze: You can freeze the beef stroganoff (without noodles or rice) in an airtight container for up to 2 months.
- Reheat: Reheat on the stovetop or in the microwave before spooning over noodles or rice.
- Serve this alongside a simple Caesar Salad or roasted broccoli.
- This recipe is part of our Beef Recipes collection.
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What to Serve With Crockpot Beef Stroganoff
Buttered Egg Noodles or Mashed Potatoes
- There is nothing better than a rich, creamy sauce soaking into a bed of buttered egg noodles or fluffy baked mashed potatoes.
Roasted Vegetables
- Balance out the rich gravy with some simple roasted potatoes or green beans tossed in olive oil and sea salt.
Frequently Asked Questions
Yes. Boneless chicken thighs work best. Cook on low 4 hours since chicken cooks faster than beef.
You bet. Freeze the beef and mushroom mixture without the dairy (cream cheese and yogurt) for up to 3 months. Stir the dairy in fresh after reheating!
Dairy can curdle or separate if it cooks for hours. Stirring it in at the end keeps the sauce smooth and creamy.
You can skip it if you’re short on time, but those few minutes of browning add a lot of flavor. Worth the extra pan.
Yes, you can. You can fully assemble the beef and mushroom mixture in your slow cooker insert the night before, cover it, and pop it straight into the fridge. Just add an extra 30 to 45 minutes to your cooking time the next day since everything is starting out cold.
Gently warm your leftover stroganoff on the stovetop over low heat, splashing in a tiny bit of beef broth or water if the sauce has thickened up too much in the fridge. Try not to boil it once the dairy is in, and spoon it over a fresh batch of warm noodles!
Yes, absolutely. You can put raw beef right into a slow cooker. In fact, it’s one of the best ways to cook cuts like chuck roast, sirloin, or stew meat because low, slow heat breaks down the connective tissue and makes the meat fall-apart tender.
More to Cook and Eat
- Slow Cooker Pot Roast with Gravy – Fall-apart beef with a gravy you’ll want to drink.
- Easy Slow Cooker Smoky Brisket – Low and slow means juicy brisket every time, no smoker needed.
- Slow Cooker Roast Chicken – A whole chicken in the crockpot with zero babysitting.
- Slow Cooker Beef Vegetable Barley Stew – A sneaky way to get the whole family eating more veggies.
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