Slow Cooker Creamy Chicken Stroganoff
Slow Cooker Creamy Chicken Stroganoff
Cook time: 4 hours on high or 8 hours on low
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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
- 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.1 onion, 4 garlic cloves, 600 g chicken thighs, 250 g button mushrooms, 2 celery, 1 tablespoon dijon mustard, 1 tablespoon celery salt, 4 bay leaves, 1 tablespoon tomato paste, 125 ml chicken stock, 100 ml white wine, 2 tablespoons worcestershire sauce
- 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.1 tablespoon cornflour, 150 ml sour cream, 1 cup beans, peas & broccoli
- Once the vegetables are tender and the sauce is creamy, remove the bay leaves. Serve hot, garnished with chopped fresh parsley.4 bay leaves, Fresh parsley to serve
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