Slow Cooker Chicken Stroganoff
A super easy, gluten free dinner the whole family will love! Made with chicken thighs to keep costs down - serve it with brown basmati rice and green veg, and freeze any leftovers in microwaveable portions!
Servings: 4
Ingredients
- 640 g chicken thigh fillets cut into large chunks
- 25 g butter
- 1 onion finely chopped
- 200 g mushrooms sliced
- 2 tsp chopped garlic
- 200 ml gluten free vegetable stock
- 100 ml white wine
- 1/2 tsp smoked paprika
- Pinch cayenne pepper
- 1/2 tbsp dijon mustard
- 200 ml soured cream
- 1 tbsp cornflour
Instructions
- Add all of the ingredients except the soured cream and cornflour to the slow cooker. Mix well and cook on high for 3-4 hours / low for 5-6 hours.
- Remove the lid, add the soured cream and stir. Add the cornflour to a mug or bowl along with a large spoonful of the cooking liquid from the slow cooker. Mix until smooth then pour into the slow cooker and mix well.
- Replace the lid and cook for another 30 minutes on high / 1 hour on low before serving.
Nutrition
Serving: 1g | Calories: 610kcal | Carbohydrates: 8g | Protein: 41g | Fat: 46g | Saturated Fat: 22g | Polyunsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 275mg | Sodium: 527mg | Fiber: 2g | Sugar: 4g
