Submitted by Veronica Chandler
Chicken stroganoff
Serving: 4
Ingredients
- 150 g mushrooms thinly sliced
- 1 onion, thinly sliced
- 2 teaspoons garlic crushed
- 6 chicken thighs
- 2 teaspoon paprika
- 1/2 cup water
- 1 Chicken Stock Cube
- 1 tbsp cornflour
- 1/4 cup white wine vinegar
- 2 Tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1/2 cup light sour cream
- 500 g fettuchini cooked
Instructions
- Add mushrooms, onion and garlic to slow cooker
- Stir in paprika, corn flour, tomato paste, Worcestershire sauce, stock cube, water and white wine vinegar.
- Add chicken to mixture.
- Cook for 8 hours low or low all day.
- Stir in sour cream. Simmer for 1-2 mins, until heated through.
- Serve with fettuccine.
Tried this recipe?Scroll Down To Share What You Think
Never would have thought to use chicken in a Stroganoff. But that’s what I had so gave it a go. Sooo delicious. I used less liquid & still had to use the T-towel method. Definately will make it again. Husband also loved it!!!
That’s so great that you tried it Margaret – and loved it!!