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Slow-cooker chicken stroganoff recipe

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Succulent chicken breasts, meaty mushrooms and rich soured cream marry together wonderfully in this warming midweek main. This easy chicken recipe takes just 15 minutes to prepare, and then can be left to cook gently in your slow-cooker throughout the day. See method

Serves 4
15 mins to prepare, 5-6 hours to cook in a slow-cooker
347 calories / serving

Ingredients

2 tbsp olive oil
1 onion, peeled and chopped
4 large skinless chicken breasts
1 x 300g pack closed cup mushrooms, halved
1 x 294g can condensed chicken soup
150ml chicken stock (made with 1 stock cube)
1 tsp paprika
100ml soured cream
15g (1/2oz) chives, snipped
tagliatelle, to serve

If you don't have sour cream, use crème fraîche or yogurt

Each serving contains

Energy
1450kj
347kcal 17%
Fat
17g 25%
Saturates
5g 26%
Sugars
4g 5%
Salt
2.2g 37%

of the reference intake
Carbohydrate 8.7g Protein 41.1g Fibre 1.9g

Method

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 low 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.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.