Slow cooker chicken stroganoff

Dive into this rich chicken stroganoff for the perfect comfort meal. It's easy to prep and full of flavour.

6

10m

4h 10m

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

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.

Dietary information

Egg-free
Nut-free
Peanut-free
Sesame-free
Soy-free

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.