Slow Cooker Chicken and Mushroom Stroganoff
Cook
6-8 hours
Prep Time
15 mins
Total Time
6-8 hours
Serves
4
Ingredients
- 2 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 8 oz mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup sour cream (added at the end)
- 2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
- Cooked egg noodles or rice, for serving
- Fresh parsley, chopped (for garnish)
Kitchen Tools Needed:
- Slow cooker
- Mixing bowl
- Measuring cups and spoons
- Spoon for stirring
Steps
- Prepare the Ingredients: Place the chicken pieces, sliced mushrooms, diced onion, and minced garlic in the slow cooker.
- Make the Sauce: In a bowl, mix together the cream of mushroom soup, chicken broth, Worcestershire sauce, Dijon mustard, smoked paprika, salt, and black pepper. Pour the mixture over the chicken and vegetables in the slow cooker.
- Cook the Stroganoff: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
- Thicken the Sauce (Optional): If a thicker sauce is desired, stir in the cornstarch mixture during the last 30 minutes of cooking.
- Add the Sour Cream: Stir in the sour cream just before serving, mixing well to combine.
- Serve: Spoon the chicken and mushroom stroganoff over cooked egg noodles or rice. Garnish with fresh parsley.
Macros:
Total Calories: 350
Carbs: 10g
Proteins: 28g
Fats: 20g