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Slow Cooker Chicken and Mushroom Stroganoff

By Ocado
Stroganoff is a classic beef stew enriched with soured cream. This slow-cooker chicken and mushroom version is fuss-free and low-energy – and it uses great-value, tasty ingredients. Three hours of hands-free cooking…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

16 total
  • 500 g of chicken thighs, skin and bones removed, cut into strips
  • 1 onion, thinly sliced
  • 3 garlic cloves, crushed or grated
  • 125 ml of chicken stock
  • 125 ml of white wine
  • 4 flat mushrooms, sliced
  • 2 tbsp of tomato purée
  • 2 tbsp of worcestershire sauce
  • 3 tsp of sweet smoked paprika
  • 1 tsp of dijon mustard
  • 1 bay leaf
  • 1 sprig of of thyme, leaves only
  • 3 tsp of cornflour, mixed with 3 tsp cold water
  • 200 g of soured cream, at room temperature
  • 10 g of flat-leaf parsley, leaves only, finely chopped, to serve
  • 300 g of tagliatelle egg pasta, to serve

Method

4 steps

  1. Step 1

    Place the chicken, onion, garlic, chicken stock, wine, mushrooms, tomato purée, Worcestershire sauce, paprika, mustard, bay leaf and thyme in the slow cooker and cook for 3 hours on high.

  2. Step 2

    After the time is up, mix in the cornflour mixture and leave to cook on high for another 15 mins to thicken the sauce.

  3. Step 3

    Add the soured cream, stir to combine, cover and cook for another 15 mins on medium heat, then season to taste with salt and coarse ground black pepper.

  4. Step 4

    Serve sprinkled with parsley, with tagliatelle pasta cooked according to the pack instructions.