Slow Cooker Creamy Chicken and Mushroom Stroganoff

• 2 pounds boneless skinless chicken thighs, trimmed and cut into large chunks
• 12 ounces cremini or white mushrooms, sliced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 1/2 cups low-sodium chicken broth
• 1 tablespoon tomato paste
• 2 teaspoons smoked paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3/4 cup sour cream
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil or unsalted butter
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil or butter in a large skillet over medium heat. Add mushrooms and sauté for 5-7 minutes until they release moisture and start to brown. Remove mushrooms and set aside.
2. In the same skillet, add onions and garlic and cook for 3-4 minutes until softened and fragrant. Transfer onions and garlic to the slow cooker.
3. Add chicken pieces to the slow cooker, followed by the sautéed mushrooms.
4. In a bowl, whisk together chicken broth, tomato paste, smoked paprika, thyme, salt, and black pepper until well combined. Pour the mixture over the chicken and vegetables in the slow cooker.
5. Cover and cook on low for 4 hours or on high for 2 hours, until the chicken is tender and cooked through.
6. About 15 minutes before serving, in a small bowl, mix the sour cream and flour until smooth. Stir this mixture gently into the slow cooker to thicken the sauce and add creaminess.
7. Turn the slow cooker to high and cook for an additional 15 minutes, stirring occasionally, until the sauce thickens.
8. Serve the chicken stroganoff over cooked egg noodles, mashed potatoes, or rice. Garnish with freshly chopped parsley.

Chef tips

• For a gluten-free option, substitute all-purpose flour with cornstarch or arrowroot powder.
• To add more vegetables, feel free to toss in some diced carrots or peas 30 minutes before the end of cooking.
• If sour cream is not available, Greek yogurt can be used as a substitute, but add it off heat to prevent curdling.
• Do not add the sour cream and flour mixture early in the cooking process to avoid curdling; it’s best added near the end.