Slow cooker chicken stroganoff
A delicious slow cooker chicken stroganoff recipe featuring tender chicken thighs and creamy sauce.
Equipment
- Slow Cooker
- large frying pan
Ingredients
Chicken and Vegetables
- 1000 g Coles RSPCA Approved Australian Chicken Thigh Fillets, cut into quarters
- 1 brown onion, cut into wedges
- 200 g brown mushrooms, thickly sliced
- 200 g cup mushrooms, thickly sliced
- 250 ml salt-reduced chicken stock
- 2 teaspoon ground paprika
- 2 teaspoon smoked paprika
- 2 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 2 teaspoon Dijon mustard
- 300 ml sour cream
- 1 tablespoon cornflour
- 375 g fettuccine
- 50 g butter
- ¼ cup finely chopped flat-leaf parsley
Instructions
Cooking Instructions
- Place the chicken, onion, brown mushrooms, cup mushrooms, stock, combined paprika, tomato paste, Worcestershire sauce, mustard and sour cream in a slow cooker. Season. Cover and cook for 4 hours on high (or 6 hours on low) or until the chicken is very tender.
- Combine the cornflour with 2 tbs cold water in a small bowl. Add to the chicken mixture in the slow cooker and stir to combine. Cook for a further 5 mins or until the mixture thickens.
- Meanwhile, cook the pasta following packet directions or until al dente. Drain well.
- Add the butter to a large frying pan over high heat. Cook for 2 mins or until the butter melts and turns a nutty brown. Add the pasta and half the parsley and cook, tossing, for 1 min or until well combined.
- Divide the pasta among serving bowls. Top with the chicken mixture. Season. Sprinkle with the remaining parsley to serve.
Notes
Recipe may contain milk, fish, gluten, mustard and lactose.
Nutrition
Serving: 1serves
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