Slow Cooker Creamy Chicken Stroganoff
Slow Cooker Creamy Chicken Stroganoff
Share Recipe Favourite Download PDFCook time: 4 hours on high or 8 hours on low
Ingredients
- 1 onion large, sliced
- 4 cloves garlic chopped
- 600 g chicken thighs chopped
- 250 g button mushrooms halved
- 2 celery stalks, sliced
- 1 tbsp dijon mustard
- 1 tbsp paprika
- 1 tbsp celery salt
- 4 bay leaves
- 1 tbsp tomato paste
- 125 ml chicken stock
- 100 ml white wine
- 2 tbsp worcestershire sauce
- 1 tbsp 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 cloves garlic, 600 g chicken thighs, 250 g button mushrooms, 2 celery, 1 tbsp dijon mustard, 1 tbsp celery salt, 4 bay leaves, 1 tbsp tomato paste, 125 ml chicken stock, 100 ml white wine, 2 tbsp 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 tbsp 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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