Slow Cooker Chicken Stroganoff
Published: Friday, April 25, 2025
2¼ lbs. skinless, boneless chicken thighs
1/3 c. all-purpose flour
1 Tbsp. Dijon mustard
1 Tbsp. mild paprika
2 Tbsp. vegetable oil, divided
1 medium onion, red or brown, thinly sliced
3 cloves garlic, minced
1 c. low sodium chicken stock
1½ Tbsp. light soy sauce
14 oz. cremini or baby bella mushrooms
2 Tbsp. butter
¾ c. light sour cream
½ tsp. freshly cracked black pepper
Fresh dill or fresh parsley, to serve, if desired
Slice chicken into large chunks, removing any excess fat as you go. In a large bowl combine the flour, mustard and paprika. Add the chicken and toss well to coat it thoroughly.
In a large skillet or frying pan over medium high heat, heat half of the oil. Add half the chicken and cook 1-2 minutes on each side until browned. Set aside on a plate. Repeat with the remaining oil and chicken.
To your slow cooker add the onion, garlic, chicken stock, soy sauce and the chicken along with any of the juices. Stir thoroughly, then cook on the Low setting for about 5 hours, until the chicken easily breaks apart.
Wash or brush the the mushrooms to clean them then slice thinly. In the same skillet used to brown chicken, over medium high heat, melt the butter and add the sliced mushrooms. Fry for 6-7 minutes until cooked and a golden brown. Store in the fridge until needed.
When the chicken is shredable, add the mushrooms, sour cream and cracked pepper and mix well. Cook an additional 30 minutes. Add salt to taste if required. Serve chicken stroganoff over pasta, rice or mashed potatoes topped with small sprigs of dill, if using. —6 servings.
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