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  • Recipes

  • Slow Cooker Chicken and Mushroom Stroganoff

Slow Cooker Chicken and Mushroom Stroganoff

Slow Cooker Chicken and Mushroom Stroganoff

By OcadoPublished on 03 November 2022Stroganoff 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.
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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.