Slow cooker chicken stroganoff

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

Slow cooker chicken stroganoff sprinkled with parsely

Serves

6

Prep

10m

Cooking

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.