Slow Cooker Creamy Chicken Stroganoff
Slow Cooker Creamy Chicken Stroganoff
Cook time: 4 hours on high or 8 hours on low
Ingredients
- 1 brown onion large, sliced
- 4 cloves garlic chopped
- 600 g chicken thighs chopped
- 250 g mushrooms thickly sliced
- 2 celery sticks sliced
- 1 tablespoon dijon mustard
- 1 tablespoon paprika
- 1 tablespoon celery salt
- 2 bay leaves
- 1 tablespoon tomato paste
- 1/2 cup chicken stock
- 100 ml white wine
- 2 tablespoons worcestershire sauce
- 1 tablespoon cornflour
- 1 tablespoon water
- 150 ml sour cream
- 1 cup frozen green vegetables beans, peas & broccoli
- 1/2 cup parsley leaves chopped
Instructions
- To the slow cooker, add the onion, garlic, chicken thighs, mushrooms, celery, mustard, paprika, celery salt, bay leaves, tomato paste, chicken stock, wine and worcestershire sauce. Stir well to combine.
- Cook on high for 4 hours or low for 8 hours.
- Combine the cornflour and water to make a paste.
- About 30 minutes before serving, add the cornflour mixture, sour cream, frozen green vegetables and parsley. Give everything a gentle stir to combine.
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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