Slow cooker stroganoff traditionally relies on cream of mushroom soup for its creaminess. But not this version, which, in addition to nixing the processed ingredients, puts a unique spin on a classic by exchanging chicken for beef. Tender chunks of chicken and fresh mushrooms are flavored with Worcestershire, Dijon and a splash of white wine, with both sour cream and cream cheese stirred in at the end for that signature creamy sauce. A pop of freshness from minced parsley and a homey bed of egg noodles are all you need to complete this comforting dish.
YIELD: 4 TO 6 SERVINGS
2 lb (910 g) boneless, skinless chicken breasts or thighs, trimmed and cut into 1-inch (2.5-cm) cubes
12 oz (340 g) white mushrooms, cleaned and cut into ⅛- to ¼-inch (3- to 6-mm) thick slices
4 cloves garlic, minced
1 ½ cups (360 ml) low-sodium chicken broth
2 tbsp (30 ml) dry white wine (such as Chardonnay or Pinot Grigio), optional
1 tbsp (15 ml) Worcestershire sauce
1 tbsp (15 g) Dijon mustard
1 tbsp (12 g) House Seasoning
½ tsp dried thyme
6 tbsp (45 g) all-purpose flour
1 dried bay leaf
4 oz (112 g) cream cheese, cubed and at room temperature
8 oz (227 g) sour cream
½ cup (25 g) minced fresh parsley, plus more for garnishing
Salt and freshly ground black pepper, to taste
Hot cooked egg noodles, for serving
Combine the chicken cubes, mushrooms and garlic in a large slow cooker. In a medium bowl, whisk together the chicken broth, white wine (if using), Worcestershire sauce, Dijon mustard, House Seasoning, thyme and flour until smooth. Pour the mixture into the slow cooker and stir to coat the chicken. Add the bay leaf, cover the slow cooker and cook on low for 2 ½ to 5 hours, until the chicken is cooked through and tender but not dry or falling apart—keep in mind that chicken breasts cook quicker than chicken thighs.
Gently stir the chicken and mushrooms, scatter the cubed cream cheese on top of the chicken and mushroom mixture, and replace the lid. After 10 minutes, stir the warm cream cheese into the sauce, breaking it up with the back of a spoon to incorporate it.
Add the sour cream to a medium bowl and temper it, to prevent curdling, by spooning some warm sauce from the slow cooker into the sour cream and stirring well. Add more sauce to the sour cream and stir again. Repeat this process several times to gradually bring up the temperature of the sour cream. Once the sour cream is warm, pour it back into the slow cooker along with the parsley, and stir until all the ingredients are thoroughly combined. Adjust the seasoning with salt and pepper to taste, then cover the slow cooker and cook for 5 to 10 minutes, until the sauce is heated through. Stir the stroganoff well before serving it over hot cooked egg noodles with a garnish of minced fresh parsley.