Slow Cooker Recipes - Creamy Chicken & Mushroom Stroganoff

Slow Cooker Recipes – Creamy Chicken & Mushroom Stroganoff

With Winter well and truly here, we’re bringing to you our weekly slot of yummy, quick and easy and most importantly, nutritional Slow Cooker recipes to try and make life as easy as possible for those days and evenings where life takes over!

This week we have a really delicious Creamy Chicken and Mushroom Stroganoff. This recipe can be adjusted for dairy free families too! Even better? You can freeze this dish!

To Serve Four You Will Need:

500g chicken thigh, cut into pieces
1 onion, diced
2 teaspoons garlic, crushed
500g sliced mushrooms
1 tablespoon paprika
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
236ml chicken stock (use reduced salt stock cubes or your own homemade stock)
4 tablespoons soured cream
2 tablespoons cornflour
Salt & Pepper to taste (no salt needed for baby’s portion!)

Method

Get out your slow cooker and pop in the chicken pieces, mushrooms, paprika, onion, garlic, tomato purée, Worcestershire sauce and chicken stock.
Cook on low for around 6 – 8 hours or on high for 4 hours.
Combine the cornflour and soured cream in a separate bowl. Once fully combined, add into slow cooker and continue cooking for 15 minutes.
Remove portion for baby and then season the remainder with salt and pepper to your families preference.
Serve with a side of garden vegetables or pasta.

Delicious!

Top Tip!

You can add the pasta into the slow cooker to cook with the meal. If cooking the pasta this way, do not add the cornstarch to the cooker. The starch from the pasta will be more than enough starch to thicken up your tasty meal!