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 (1/4pt) chicken stock (made with 1 stock cube)
1 tsp paprika
100ml (3 1/2fl oz) soured cream
15g (1/2oz) chives, snipped
tagliatelle, to serve
- 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.
Slow Cooker Chicken Stroganoff
- Prep Time:
- Cooking Time:
- 5-6 hours
- Calories per serving:
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