When I first started cooking, I loved to make casseroles and slow cooker meals with canned cream soups. It was just so easy and the meals were warm and comforting. Can you blame me? But now I much prefer to make meals from scratch. It really isn't that much more difficult and you know exactly what is in your food.
Lots of herbs replace the processed packet of dressing. The sour cream and cream cheese make it super creamy, replacing the cream soup. You can use light versions if you would like to reduce the fat. I served this over Schar Gluten-Free Tagliatelle Pasta, which is made of corn and rice.
Slow Cooker Chicken Stroganoff from Scratch
Gluten-Free, Not Low-FODMAP
serves 4 - 6
1 to 1 1/2 lbs. boneless, skinless chicken breasts, diced
8 oz. fresh mushrooms, sliced
1/2 cup chopped onion
2 cloves garlic, minced
1/4 cup dry white wine ~or~ chicken broth
2 tablepoons unsalted butter
1 teaspoon dried parsely
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/8 teaspoon celery seed
1 tablespoon corn starch
1 tablespoon water
4 oz. cream cheese
1/2 cup sour cream
- Place the chicken, optional mushrooms, onion, garlic, wine, butter, herbs and spices in a slow cooker. Stir. Cover and cook on low 6 to 8 hours.
- Make a corn starch slurry by combining the corn starch and water in a small bowl. Slowly add slurry to chicken mixture while stirring. Stir in the cream cheese and sour cream. Cover and continue to cook on low for another 20 to 30 minutes. Stir well before serving over pasta or rice.