We have a beef stroganoff recipe that we love, so I thought we’d try this crockpot chicken version! I’d never considered serving stroganoff over mashed potatoes, but it was perfect for this chicken dish.
A very easy and delicious dish – we will certainly be having it again! Below are instructions for both crockpot and stovetop preparation.
Crockpot Chicken Stroganoff
recipe adapted from One Perfect Bite
1 1/2 pounds boneless, skinless chicken breasts
1/2 teaspoon kosher salt, more if needed
1/4 teaspoon freshly ground black pepper, more if needed
1 tablespoon extra-virgin olive oil
1 tablespoon butter
1/2 cup minced shallots (I used onion)
8 ounces sliced mushrooms
1/4 cup Marsala wine (omitted)
1 (10.5-oz.) can condensed chicken broth, undiluted (I couldn’t find this, and used chicken stock + 1 bullion cube)
1 teaspoon Dijon mustard
1 teaspoon minced fresh tarragon, plus 6-8 sprigs for garnish (omitted)
1/4 cup sour cream
Directions for Crockpot Cooking
– Brown the chicken and place in the crockpot (I skipped this step b/c I didn’t want to brown chicken at 6:30 a.m. before work!).
– Brown the shallots and cook the mushrooms in the same skillet and also place in the crockpot (I browned these items the night before and stored in the fridge until morning).
– Add the remaining ingredients except the sour cream to the crockpot and cook on low for 6-8 hours.
– Just before serving, stir in the sour cream and allow to warm through.
Directions for Stovetop Cooking
– Season chicken with salt and pepper. Heat oil and butter in large skillet over medium heat until it shimmers. Add the chicken and cook until lightly browned on each side. Transfer chicken to a baking sheet and place in the preheated oven to finish cooking.
– Meanwhile, to the same skillet, add 2 teaspoons oil and heat up until hot. Add shallots and cook, stirring, until they’re a light golden color, about 3 minutes. Add mushrooms and cook until slightly softened.
– Turn heat to high and pour in Marsala, scraping brown bits from bottom of pan with a wooden spoon. Boil until liquid is reduced by half, about 1 minute. Add chicken stock, stir, and boil until the liquid begins to thicken to a syrup consistency, about 2 minutes. Reduce the heat and whisk in the mustard and minced tarragon. Simmer for 3 minutes.
– Turn off heat and whisk in sour cream, stirring until smooth. Turn heat to low, taste and salt/pepper more if necessary.
– Remove chicken from oven and add it to the pan. Serve on top of noodles, mashed potatoes or rice.