Mushroom Spinach Crockpot Stroganoff – Easy Comfort Food Recipe

Mushroom Spinach Crockpot Stroganoff is the ultimate way to enjoy a rich, creamy, and hearty dinner without spending hours babysitting the stove. This slow cooker recipe has quickly become my weeknight lifesaver—minimal prep, easy ingredients, and perfectly cooked every time. You’ll love how your crockpot does all the work!

Traditional stroganoff can take forever with its stovetop simmering and constant stirring, but this shortcut? It gives you all the creamy deliciousness in just 15 minutes of prep. While it’s cooking, you can handle the rest of your day guilt-free. And don’t get me started on that velvety cream cheese sauce combined with earthy mushrooms and tender spinach—it’s what comfort food dreams are made of. Let me show you how simple this is!

Why This Mushroom Spinach Crockpot Stroganoff Is a Game-Changer

• Hands-off cooking: Just toss everything into the crockpot, and let it go for hours while you go about your day.
• Easy ingredients: You likely have most of these pantry staples already—no extra grocery runs needed!
• Saves time: Traditional stroganoff requires constant attention, but using the slow cooker lets you set it and forget it.
• Perfect for busy nights: The longest part of this recipe is waiting. The active work is just 15-20 minutes total.
• Vegetarian-friendly: This version skips the beef but still packs plenty of hearty, umami-rich flavor.

Equipment You’ll Need for This Mushroom Spinach Crockpot Stroganoff

Here’s your short and sweet equipment list to get this crockpot magic started:

• Crockpot: A 6-quart slow cooker works perfectly for this recipe. If yours is smaller, reduce the ingredients to fit.
• Mixing bowl: You’ll need this to whip up the tangy sour cream and broth mixture quickly.
• Wooden spoon or spatula: For stirring the cream cheese into the finished dish.
• Optional: A fine mesh colander to rinse and drain your mushrooms if they’re particularly dirty.

Quick tip: If you’re short on crockpot space, sautéing the mushrooms and onion in a pan first can reduce their volume. However, this step is totally optional!

Simple Ingredients for Mushroom Spinach Crockpot Stroganoff

This recipe keeps the ingredient list straightforward with no complex or hard-to-find items. Here’s what makes it shine:

• Baby portobello and white mushrooms: These offer a delightful mix of textures and earthy flavors. If you’re in a hurry, pre-sliced mushrooms work just as well!
• Fresh baby spinach: Adds a pop of color and nutrition. You can use frozen spinach in a pinch—just thaw and drain it first.
• Cream cheese and sour cream: The dynamic duo behind that rich, creamy sauce. Use full-fat versions for the best texture, or go light if you prefer a healthier mushroom stroganoff with cream cheese.
• Vegetable broth: Keeps it vegetarian while adding depth. Feel free to swap in beef or chicken broth if that’s what you have.

Keep an eye out for pre-minced garlic and diced onions if you want to save even more prep time!

Mushroom Spinach Crockpot Stroganoff Recipe Details

• Servings: 6 servings
• Prep Time: 15 minutes
• Cook: 7 hours 30 minutes
• Total: 7 hours 45 minutes

Mushroom Spinach Crockpot Stroganoff Ingredients

• 1 tablespoon butter
• 10oz baby portobello mushrooms; quartered
• 12oz white mushrooms; quartered
• 1 medium onion; diced
• 2 cloves of garlic; minced
• 1/2 cup broth (vegetable, chicken, or beef)
• 8oz sour cream (1 cup)
• 2 tablespoons ketchup
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon black pepper
• 1.5 teaspoons paprika
• 8oz cream cheese
• 2.5oz fresh baby spinach (about 4 cups)

How to Make Mushroom Spinach Crockpot Stroganoff

1. Place butter, mushrooms, onion, and garlic in your crockpot.
2. In a mixing bowl, whisk together the broth, sour cream, ketchup, Worcestershire sauce, black pepper, and paprika until smooth.
3. Pour the mixture over the mushroom and garlic base in the crockpot.
4. Set your slow cooker to “low” and cook for 7 1/2 hours. During this time, the mushrooms will release their juices and create a rich sauce.
5. After 7 1/2 hours, add the cream cheese and fresh spinach to the slow cooker. Stir gently but thoroughly.
6. Continue cooking on “low” for an additional 30 minutes or until the cream cheese is fully melted and the spinach is wilted.

Serve hot over pasta, rice, or even mashed potatoes for that perfect, creamy bite!

My Go-To Tips for Mushroom Spinach Crockpot Stroganoff

• Slice mushrooms evenly: This ensures they all cook to the same tenderness.
• Don’t skip the paprika: It adds warmth and a subtle smoky depth that’s a game-changer.
• Use cold cream cheese: It melts down more evenly when added directly from the fridge.
• Make ahead: Prep the entire mixture the night before, then just turn on the crockpot in the morning.
• Storage: Leftovers keep beautifully in the fridge for up to 4 days. Reheat in the microwave or on the stovetop.

Easy Mushroom Spinach Crockpot Stroganoff Variations

• Add noodles directly: Stir in cooked egg noodles during the final 30 minutes to make this a one-pot meal.
• Boost protein: Toss in cooked chickpeas or lentils to make it even heartier.
• Spice it up: Add a pinch of red pepper flakes for a hint of heat.
• Dairy-free: Replace the sour cream and cream cheese with plant-based alternatives like cashew cream.

Mushroom Spinach Crockpot Stroganoff FAQs

Can I use frozen spinach?

Absolutely. Thaw the spinach first and squeeze out any excess water to avoid diluting the sauce.

Can I cook this on high?

You can, but I recommend sticking to low for the most tender mushrooms and creamier sauce.

Is this recipe gluten-free?

Yes, as written, it’s naturally gluten-free! Just double-check your Worcestershire sauce and broth labels to be sure.

What can I serve this with?

This pairs beautifully with pasta, rice, or crusty bread to soak up that luscious sauce.

So what’s your favorite comfort food shortcut? Try this Mushroom Spinach Crockpot Stroganoff, and let me know how in comments it works out for you!