This creamy slow cooker chicken stroganoff is so easy to make. It's loaded with flavour, hearty and so comforting.
Ingredients
- 2 tablespoons vegetable oil (notes 1)
- 1 kg skinless boneless chicken thighs (2 ¼lb)
- ⅓ cup plain flour (all-purp flour) (43g / 1.5oz)
- 3 teaspoons mustard powder (notes 3)
- 3 cloves garlic minced
- 1 ½ tablespoons mild paprika (notes 1)
- 1 medium onion red or brown, thinly sliced
- 1 cup low sodium chicken stock (250ml)
- 2 tablespoons light soy sauce (notes 1)
- 2 tablespoons butter
- 400 g swiss brown mushrooms (cremini / baby bella / chestnut) (14oz)
- ¾ cup light sour cream (180ml) (notes 2)
- ½ teaspoon freshly cracked black pepper
- Fresh dill or fresh parsley, to serve
For best results, always weigh ingredients where a weight is provided
Equipment
- Slow cooker / crock pot
Instructions
- Slice the chicken into large chunks (about 3-4cm/1 ½ inches), removing any excess fat as you go.
- In a large bowl combine the flour, mustard powder and paprika then add the chicken and toss well to coat it thoroughly.
- In a large skillet or frying pan over medium high heat, heat half of the oil. Add half the chicken and cook 1-2 minutes on each side until mostly sealed all over (it doesn’t need to be cooked through). Set aside on a plate. Repeat with the remaining oil and chicken.
- To your slow cooker add the onion, garlic, chicken stock, soy sauce and the chicken along with any resting juices. Give it a good mix around, then cook on the low setting for about 5 hours until the chicken easily breaks apart.Don’t rinse out the frypan yet.
- Wash or brush the the mushrooms to clean them then slice thinly.
- In the same frypan over medium high heat, melt the butter and add the sliced mushrooms. Fry for 6-7 minutes until cooked and turning golden. Store in the fridge until required.
- When the chicken is shred-able, add the mushrooms, sour cream and cracked pepper and give the mixture a good stir. Cook a further 30 minutes.This is a good time to get your sides cooking too.
- Add salt to taste if required. Serve the chicken stroganoff over pasta, rice or mashed potatoes topped with small sprigs of dill.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- Sour cream: You can use light sour cream or full fat sour cream
- Mustard: If you can't get mustard powder (get it if you can because it works as a wonderful seasoning on so many things), you can use 1 tablespoon of Dijon mustard in it's place.
- Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
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Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.
