Slow Cooker Chicken Stroganoff No Soup

Slow cooker chicken stroganoff

10m prep
4h 10m cook
6 servings

Recipe may contain gluten, peanuts, tree nuts, milk and fish.

The mushrooms add such depth and richness to this slow cooker chicken stroganoff recipe.

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15 Ingredients
5 Method Steps

15 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 tbsp tomato paste
1 tbsp Worcestershire sauce
2 tsp Dijon mustard
300ml sour cream
1 tbsp cornflour
375g fettuccine
50g butter
1/4 cup finely chopped flat-leaf parsley
Select all ingredients

5 Method Steps

Place the chicken (1kg Coles RSPCA Approved Australian Chicken Thigh Fillets, cut into quarters) , onion (1 brown onion, cut into wedges) , combined mushroom (200g brown mushrooms, thickly sliced | 200g cup mushrooms, thickly sliced) , stock (1 cup (250ml) salt-reduced chicken stock) , combined paprika (2 tsp ground paprika | 2 tsp smoked paprika) , tomato paste (2 tbsp tomato paste) , Worcestershire sauce (1 tbsp Worcestershire sauce) , mustard (2 tsp Dijon mustard) and sour cream (300ml 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.
Combine the cornflour (1 tbsp 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.
Meanwhile, cook the pasta (375g fettuccine) following packet directions or until al dente. Drain well.
Add the butter (50g 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 (1/4 cup finely chopped flat-leaf parsley) and cook, tossing, for 1 min or until well combined.
Divide the pasta among serving bowls. Top with the chicken mixture. Season. Sprinkle with the remaining parsley to serve.

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Recipe Notes

GET AHEAD: Take the pressure off weeknights. Cook the stroganoff (to end of step 2) up to 2 days ahead. Store, covered, in fridge and reheat in a saucepan over medium heat.

ON THE STOVE: To make this without a slow cooker, cook the stroganoff, covered, in a casserole pan over low heat for 1 hour or until the chicken is cooked through.