Slow Cooker Creamy Chicken Stroganoff
Slow Cooker Creamy Chicken Stroganoff
Cook time: 4 hours on high or 8 hours on low
Ingredients
- 1 onion large, sliced
- 4 garlic cloves chopped
- 600 g chicken thighs chopped
- 250 g button mushrooms halved
- 2 celery stalks, sliced
- 1 tablespoon dijon mustard
- 1 tablespoon paprika
- 1 tablespoon celery salt
- 4 bay leaves
- 1 tablespoon tomato paste
- 125 ml chicken stock
- 100 ml white wine
- 2 tablespoons worcestershire sauce
To add later:
- 1 tablespoon cornflour + 1 tablespoon water mixed into a paste (or simply slurry)
- 150 ml sour cream
- 1 cup beans, peas & broccoli frozen green vegetables
- Fresh parsley to serve
Instructions
- To the slow cooker add onion, garlic, chicken thighs, mushrooms, celery, Dijon mustard, celery salt, bay leaves, and tomato paste. Pour in the chicken stock, white wine, and Worcestershire sauce. Gently combine all ingredients. Cover with the lid and set the cooker on low for 8 hours or high for 4 hours.
- 30 minutes before the end of cooking, pour in the slurry to thicken the sauce. Then add the sour cream and frozen green vegetables. Stir to combine and allow to heat through.
- Once the vegetables are tender and the sauce is creamy, remove the bay leaves. Serve hot, garnished with chopped fresh parsley.
Notes
- Freezer-friendly:Let the cooked stroganoff cool completely, then portion into airtight containers and freeze for up to 3 months. Defrost in the fridge overnight and reheat gently on the stovetop or in the microwave. Add a splash of stock if needed when reheating.
- Dump bag-friendly: Add everything except the cornflour paste, sour cream, and frozen veg to a large zip-lock freezer bag. Label with the name and instructions. Freeze flat. Defrost overnight in the fridge before cooking as per the method.
- Oven-friendly: Preheat the oven to 160°C (fan forced). Add all ingredients (except cornflour paste, sour cream, and frozen vegetables) to a large Dutch oven or casserole dish. Stir to combine, cover with a lid, and bake for 2.5 hours, or until chicken is tender. Stir in cornflour paste, sour cream, and green vegetables for the final 15–20 minutes of cooking.
Nutrition
Calories: 470kcalCarbohydrates: 14gProtein: 29gFat: 33gSaturated Fat: 11gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 169mgSodium: 2109mgPotassium: 812mgFiber: 2gSugar: 6gVitamin A: 1290IUVitamin C: 7mgCalcium: 87mgIron: 3mg
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