Slow Cooker Chicken Stroganoff

Succulent chicken breasts, meaty mushrooms and rich soured cream marry together wonderfully in this warming midweek main. 

Prep time: 15 minutes

Cook time: 360 minutes

Servings: 4 people


Heat the oil in a large frying pan over a medium heat.

Add the chicken breasts to the pan and then the onion.

Cook for 5 mins or until both are browned, turning the chicken once, and stirring the onions frequently. 

Transfer the chicken and onion to the slow cooker.

Add the mushrooms, condensed soup, chicken stock, paprika and soured cream.

Stir gently to combine all the ingredients and to coat the chicken.

Cover and cook on a low heat for 5–6 hours until the meat is cooked through with no pink showing.

Scatter over the chives and serve with tagliatelle, if you like.



Shop ingredients Shop ingredients