SLOW COOKER CREAMY CHICKEN STROGANOFF

Serves 4

Cooking time: 4 hours (high) or 8 hours (low)

Ingredients:

• 1 large onions, sliced 

• 2 celery sticks sliced 

• 4 garlic cloves, chopped 

• 600g chicken thighs, chopped 

• 250g button mushrooms, thick slices 

• 1 tablespoon paprika

• 1 tablespoon dijon mustard

• 1 tablespoon celery salt

• 2 bay leaves 

• 125ml chicken stock

• 100ml white wine

• 1 tablespoon tomato paste 

• 2 tablespoons Worcestershire sauce 

• 1 tablespoon corn flour w/ 1 tablespoon water

• 150ml sour cream

• 1 cup frozen green vegetables (beans, peas & broccoli)

Method: 

1. To the slow cooker: Add onions, garlic, chicken thighs, button mushrooms, celery, Dijon mustard, paprika, celery salt, bay leaves, tomato paste, chicken stock, Worcestershire sauce. Stir well to combine.

2. Cook on high for 4 hours or low for 8 hours.

3. Combine corn flour and water to make a paste

4. 30 mins before serving add corn flour concoction, sour cream, frozen green vegetables and parsley. Give everything a gentle stir to combine.