Slow Cooker Chicken Stroganoff
In collaboration with
Sara Girard - Ma cuisine de tous les jours
4-6
Portions
10 min
Prepping
4h
Cooking
Recipe
Easy
Ingredients
- 2 tray packs of Exceldor chicken thighs (six pieces), cut in half
- 1 onion finely chopped
- 2 garlic cloves chopped
- 227 g white mushrooms sliced
- 1 cup chicken broth
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 1 tsp ground paprika
- 1 bay leaf
- 1 tbsp cornstarch (diluted in 3 tbsp of cold water)
- 2 tbsp sour cream or plain Greek yogurt
- Salt and black pepper to taste
- Fresh parsley chopped when serving dish (optional)
Directions
Click the steps to erase them.
- Cut the chicken thighs in half and place in the slow cooker. Add the onion, garlic and mushrooms. Pour in the chicken stock. Incorporate the Dijon mustard, Worcestershire sauce, tomato paste, ground paprika and bay leaf, and stir. Season with salt and black pepper.
- Cover and cook on high in the slow cooker for 3 to 4 hours, or until the chicken is tender and the meat pulls easily apart with a fork.
- Mix the cornstarch with the water in a small bowl and add to the slow cooker 30 minutes before the end of cooking time. Add the sour cream or plain Greek yogurt and stir to make a smooth sauce.
- Once the chicken is cooked, serve hot on a bed of pasta or rice. Accompany the dish with steamed vegetables. Garnish with chopped fresh parsley when serving dish, if desired.