- Egg free
- Nut free
- Peanut free
- Sesame free
- Soy free
This creamy slow cooker chicken stroganoff is full of flavour and so easy to make.
- Serves6
- Cook time4 hour 10 minutes
- Prep time10 minutes
Ingredients
- 1kg Coles RSPCA Approved Australian Chicken Thigh Fillets, cut into quarters
- 1 brown onion, cut into wedges
- 200g brown mushrooms, thickly sliced
- 200g cup mushrooms, thickly sliced
- 1 cup (250ml) salt-reduced chicken stock
- 2 tsp ground paprika
- 2 tsp smoked paprika
- 2 tbs tomato paste
- 1 tbs Worcestershire sauce
- 2 tsp Dijon mustard
- 300ml sour cream
- 1 tbs cornflour
- 375g fettuccine
- 50g butter
- 1/4 cup finely chopped flat-leaf parsley
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the chicken, onion, combined mushroom, 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.Step 2
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.Step 3
Meanwhile, cook the pasta following packet directions or until al dente. Drain well.Step 4
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.Step 5
Divide the pasta among serving bowls. Top with the chicken mixture. Season. Sprinkle with the remaining parsley to serve.
Recipe tip
COOK. STORE. SAVE.
Use it up: Leftover parsley can be used in place of some of the basil in your favourite pesto recipe, or in a sauce like this Homemade Chimichurri.
Slow cooker chicken stroganoff recipe
This comforting chicken dinner is a great example of how a slow cooker makes meal prep easy. This creamy chicken stroganoff slow cooker recipe cooks gently for hours, making the meat tender and the sauce full of flavour. Stroganoff, a classic Russian recipe that usually features onions, mustard and sour cream, began as a beef dish, but today there are many variations. Chicken is a popular alternative and is perfect for this slow cooker version.
How to make slow cooker chicken stroganoff
This chicken stroganoff slow cooker recipe is perfect if you’re looking for a weeknight meal. After cutting up the chicken thigh fillets, onion and mushrooms, everything goes straight into the slow cooker, where it then cooks away for 4-6 hours. Towards the end of the cooking time, put the pasta on to cook and then add a little cornflour and water mixture to the slow cooker – this helps create the lovely thick sauce that makes this dish so good.
What to serve with slow cooker chicken stroganoff
Pasta is a great match, but rice or mashed potatoes also go very well with the creamy sauce. If you’d like to add a side dish, green vegetables are a good choice – try stir-fried Brussels sprouts, steamed green beans or broccoli, or a simple leafy green salad.
Can you freeze chicken stroganoff?
If you have leftovers, you can store the stroganoff and pasta in the fridge in separate airtight containers for up to 3 days. The chicken stroganoff can be frozen for up to 3 months. Defrost in the fridge, then reheat gently to prevent the sauce from separating.
Love this recipe?
If you loved the rich, flavour-filled taste of this dish, try chicken meatball stroganoff – a stove-top version that’s ready in half an hour, classic stove-top beef stroganoff, or mix things up with creamy chicken stroganoff with zoodles. If you’re looking for more easy ideas for using your slow cooker to make pasta sauce, try slow-cooker chicken paprikash with pasta or slow cooker spaghetti and meatballs (where the pasta is cooked in the slow cooker with the meatballs). And don’t forget, you can use the slow cooker for desserts, too, such as Persian-style slow cooker rice pudding or slow cooker Caramilk blondie.
FAQs
Slow cooker chicken stroganoff
- Serves6
- Cook time4 hour 10 minutes
- Prep time10 minutes
Ingredients
- 1kg Coles RSPCA Approved Australian Chicken Thigh Fillets, cut into quarters
- 1 brown onion, cut into wedges
- 200g brown mushrooms, thickly sliced
- 200g cup mushrooms, thickly sliced
- 1 cup (250ml) salt-reduced chicken stock
- 2 tsp ground paprika
- 2 tsp smoked paprika
- 2 tbs tomato paste
- 1 tbs Worcestershire sauce
- 2 tsp Dijon mustard
- 300ml sour cream
- 1 tbs cornflour
- 375g fettuccine
- 50g butter
- 1/4 cup finely chopped flat-leaf parsley
Description
This creamy slow cooker chicken stroganoff is full of flavour and so easy to make.
Method
Step 1
Place the chicken, onion, combined mushroom, 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.Step 2
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.Step 3
Meanwhile, cook the pasta following packet directions or until al dente. Drain well.Step 4
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.Step 5
Divide the pasta among serving bowls. Top with the chicken mixture. Season. Sprinkle with the remaining parsley to serve.