Chicken stroganoff

Prep: 10 mins
Cook: 360 mins
Chicken stroganoff
This spin off on the classic Russian recipe is brilliant if you prefer not to have red meat.

825g chicken thighs, skins removed

2 tbsp plain flour

1 tbsp, smoked paprika

½ tsp salt

½ tsp freshly ground black pepper

1 onion, roughly chopped

2 tbsp chopped fresh parsley

2 tbsp Dijon mustard

250g chestnut mushrooms, sliced

3 garlic cloves, finely chopped

120ml chicken stock

294g tinned Cream of mushroom soup

200g low-fat sour cream

Parsley, for garish

Combine the flour, paprika, salt and pepper in a bowl then coat the chicken thoroughly.

Place in the slow cooker.

Add in the onion, parsley, mustard, mushrooms, garlic and stock into the slow cooker.

Add in the mushroom soup and stir everything together.

Cook on low for 6 hours.

Add the sour cream and mix then cook for a further 10 minutes.

Serve over cooked rice with a bit of extra parsley for garnish.


Preparation Time
10 minutes

Cooking Time
360 minutes

Main ingredients
Dairy, Chicken, Vegetables, Stock/Broth

Recipe Type
Dinner, Easy, Family Dinners, Slow cooking


Level of Difficulty

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