Slow Cooker Chicken and Mushroom Stroganoff
By Ocado
Published on 03 November 2022
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 later and you’ll have a rich, warming meal which is delicious served with pasta or rice.Time and servings
3 hrs 40 minsTotal time
4Servings
10 minsPrep time
3 hrs 30 minsCooking time
Ingredients
- 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
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.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.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.Step 4
Serve sprinkled with parsley, with tagliatelle pasta cooked according to the pack instructions.