Description
A comforting, savory slow cooker dish featuring tender chicken, smoky bacon, earthy mushrooms, fresh spinach, and sweet caramelized onions in a rich, creamy sauce.
Ingredients
Scale
For the Crust:
- 1.5 lbs boneless, skinless chicken thighs
- 6 slices thick-cut bacon, chopped
- 1 large yellow onion, thinly sliced
- 8 oz cremini mushrooms, sliced
- 3 cups fresh spinach
- 2 cups chicken broth
- 1 cup sour cream
- 2 tbsp all-purpose flour
- 2 tsp Dijon mustard
- 1 tsp paprika
- Salt and black pepper to taste
- 12 oz egg noodles, cooked
- 2 tbsp chopped fresh parsley for garnish
Instructions
1. Prepare the Crust:
- In a skillet over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and set aside, leaving the bacon fat in the pan.
- Add the sliced onions to the skillet and cook over medium-low heat, stirring occasionally, until golden brown and caramelized (about 15-20 minutes). Transfer to the slow cooker.
- Place chicken thighs, sliced mushrooms, chicken broth, Dijon mustard, paprika, salt, and pepper in the slow cooker. Stir to combine. Cover and cook on low for 6 hours or high for 3 hours.
- Remove chicken from the slow cooker and shred with two forks. In a small bowl, whisk together sour cream and flour until smooth. Stir the mixture into the slow cooker along with the shredded chicken, cooked bacon, and fresh spinach. Cover and cook on high for an additional 15-20 minutes until the sauce thickens and spinach wilts.
- Serve the stroganoff over cooked egg noodles, garnished with chopped fresh parsley.
Notes
You can customize the seasonings to taste.