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Chicken stroganoff


  • Author: Chefjar


  • Chicken Fillet- 1 kg or 2 lbs
  • Whole/ Sliced Mushrooms- 2 cans ( Net Wt: 850 g, Drained Wt: 460 g)
  • Egg Noodles- 4-4 1/2 cups
  • Sour cream- 200 gm ( 1 cup)
  • Onion ( finely chopped)- 1 large
  • Garlic cloves( finely chopped)- 3
  • Low Fat Milk- 2 cups
  • Chicken Broth -1/2 cup
  • Maggi Chicken Cube-1
  • All purpose flour- 3 tbsp
  • Unsalted Butter- 50 gm
  • White pepper- 1/2 tsp
  • Black pepper- 1/2 tsp
  • Lemon juice- 2 tbsp
  • Bay leaf- 2-3
  • Chicken spice mix- 2 tbsp
  • Salt -To Taste
  • Fresh Dill leaves ( finely chopped)- 1 bunch


  1. Peel and chop the onion. Take a large skillet or non-stick pan, melt butter. Add chopped onion and fry until it become golden .
  2. Wash and drain canned mushrooms. Add them to the browned onion. Fry another 10 minutes.
  3. In a medium bowl whisk sour cream a little bit and pour into skillet.
  4. Mix all purpose flour with 1/2 cup milk and pour into the skillet too. Cook another 5 minutes,stirring from time to time.
  5. Spray slow cooking insert with cooking spray.
  6. Cut chicken fillet into small pieces ( approx. 1 inch x 1 inch) , coat in chicken spice mix. Transfer chicken into crock pot.
  7. Add mushrooms, remaining milk, chicken cube, chicken broth, chopped garlic, white pepper, black pepper, bay leaves, lemon juice and salt. Set "High" and cook 3 hours or set " Low" and cook 4-4 1/2 hours.
  8. Stir in egg noodles and cook 1 more hour or until noodles are thoroughly cooked.
  9. Garnish with fresh dill leaves. ( don't substitute for parsley or cilantro).
  10. Serve immediately.


How to Reheat Chicken Stroganoff:
In the oven:
Preheat your oven to 325 F or 170 C.
Place Chicken Stroganoff in ovenproof dish.
Heat covered (to retain moisture) 12-17 minutes or until heated through.
Heat Chicken Stroganoff 5 minutes and check; allow it to rest for 2 minutes to equalize heat.

  • Category: Crock pot/Chicken Recipes
  • Cuisine: Russian