Slow Cooker Chicken Stroganoff (HC)
Ingredients
- 4 chicken fillets, sliced into chunks
- 1 onion, sliced
- 200g mushrooms, quartered
- 1 tsp garlic powder
- 1 heaped tsp paprika
- Black pepper for seasoning
- 2 tbsp worcestershire sauce
- 1 tbsp soy sauce (low sodium)
- 1 tbsp olive oil
- 1 chicken or vegetable stock cube (low sodium)
- 200ml boiling water (more if needed)
- 2 tbsp creme fraiche (or full-fat Greek yoghurt)
- 1 tsp cornflour (optional)
To serve (per portion):
- 60g brown rice
- 80g green beans
- 1 tbsp fresh parsley, chopped (optional)
Instructions
Add all of the ingredients into a slow cooker except the cornflour and creme fraiche. Stir to combine.
Cover and cook on high for 4 hours or low for 6-8 hours.
When ready to serve, cook the rice according to the package instructions and boil the green beans.
Add the creme fraiche and heat through for 5 minutes. Taste and adjust the seasoning if necessary.
For a thicker sauce, mix the cornflour with a splash of water and stir it into the sauce until it reaches your desired consistency.
To serve, add the rice, chicken stroganoff and green beans to a bowl and sprinkle with fresh parsley (if using).
Note - This recipe makes 4 portions. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.
If you are planning to freeze this dish, do not add the crème fraîche (or Greek yoghurt). Cool and freeze the stroganoff without it, then stir it through when reheating after defrosting.