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Slow cooker chicken stroganoff recipe
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Prep Time:
15 minutes
Cook Time:
375 minutes
Total Time:
390 minutes
Effortless slow cooker stroganoff twist.
Ingredients:
  • 8 (about 1.2kg) small chicken thigh cutlets, skin removed, trimmed
  • 1 brown onion, halved, thinly sliced
  • 44.40 gm tomato paste
  • 40.00 ml plain flour
  • 5.00 gm sweet paprika
  • 500ml (2 cups) Chicken Style Liquid Stock
  • 300g button mushrooms, halved
  • Chopped fresh chives, to serve
  • Mashed potato, to serve
  • Steamed green beans, to serve
  • Bulla Light Sour Cream, to serve (optional)
Instructions:
  • In a large non-stick frying pan over medium heat, heat 1 tablespoon of oil. Cook the chicken for 3 minutes on each side until golden brown. Transfer to a plate.
  • Heat the remaining oil in the pan until shimmering. Saute the onion for 5 minutes until golden and softened. Mix in garlic, tomato paste, flour, and paprika, cook for 1 minute while stirring. Gradually pour in the stock, stirring well after each addition. Once combined, bring to a boil before transferring to the slow cooker.
  • Place the chicken in the slow cooker, cover, and cook on Low for 6 hours or until the chicken is very tender. Add the mushrooms during the last hour of cooking. Finish with a sprinkle of chives. Serve the stroganoff with mashed potatoes, green beans, and optional sour cream.

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