Chicken stroganoff is a delicious and comforting dish perfect for a cozy night in. It's also effortless to make in a slow cooker, which means you can set it and forget it while it cooks to perfection.
Why You'll Love This Variation
- Easy. Pour the ingredients into a slow cooker, let it do its thing, and when the chicken is cooked, stir in some sour cream and enjoy!
- Low Carb. An easy option for keto meal prep, this chicken stroganoff has 13 net carbs per serving. To reduce carbs even more, reduce or omit the amount of onion used.
- High Protein. Packed with flavor and protein, you'll enjoy grams of protein per serving.
- Gluten Free. A low carb alternative to a classic dinnertime favorite means no pasta. No pasta means no worries about a gluten allergy when you dig in for a tasty bite.
Why Is It Called Stroganoff?
Stroganoff is a dish that originated in Russia in the mid-19th century. It was named after the very successful and wealthy Stroganov family. They owned a large amount of land and were very influential.
The dish was first created by a French chef who worked for the Stroganov family, and it quickly became popular among the Russian nobility.
What Is Chicken Stroganoff Made Of?
- Chicken breasts
- Onion
- Garlic
- Mushrooms
- Chicken broth
- Worcestershire sauce
- Thyme
- Paprika
- Sour cream
- Salt and Pepper
- Olive Oil (for Instant Pot method only)
Can You Use Yogurt Instead Of Sour Cream In Stroganoff?
Yes, you can use yogurt instead of sour cream in chicken stroganoff. Yogurt can be a healthier alternative to sour cream as it is lower in fat and calories while providing a tangy and creamy flavor.
To substitute yogurt for sour cream in stroganoff, you can use an equal amount of plain, unsweetened yogurt in the recipe.
How To Make Chicken Stroganoff
- Begin by cutting the chicken into 1-2" chunks. Then add the chicken, chopped onion, minced garlic, and sliced mushrooms to your slow cooker.
- In a separate bowl, whisk together the chicken broth, Worcestershire sauce, thyme, and paprika. Pour the mixture over the chicken and vegetables in the slow cooker.
- Cover the slow cooker and cook on low heat for 6-8 hours, or on high heat for 3-4 hours.
- After the cooking time is up, remove the lid from the slow cooker and stir in the sour cream. Season with salt and pepper to taste.
Make It In The Instant Pot
- Set your Instant Pot to sauté mode and heat the olive oil. Add the onion, garlic, and mushrooms to the Instant Pot and sauté until softened, about 3-5 minutes.
- Add the thyme, paprika, salt, and black pepper to the Instant Pot and stir to combine.
- Pour in the chicken broth and add the diced chicken to the pot. Stir everything together.
- Close the Instant Pot and set it to manual high pressure for 5 minutes. Once the cooking time is up, allow for a natural release for 10 minutes, and then manually release all remaining pressure.
- Remove the lid and switch the Pot to sauté. Add the sour cream mixture to the Instant Pot and stir to combine. Cook for a few minutes until the sauce thickens.
Variations
- Swap out the protein. Not a fan of chicken or have another cut of protein in your fridge you need to use? Beef stew meat, chunked pork loin, or even doubling the mushrooms and skipping the meat are all delicious variations. Just swap the broth you use to pair best with your protein. Beef for stew meat, chicken for pork, and vegetable broth for a vegetarian option.
- Skip the mushrooms. If someone in your home doesn't like mushrooms or has an allergy, you can still enjoy this recipe! All you need to do is omit them and you're good to go! The flavor is still robust and tangy without the mushrooms.
- Make it spicy. I know, I think you should make everything spicier. BUT--the creaminess of the sauce really plays well with a little spice. When you're serving your stroganoff, add a sprinkle of red pepper flakes. This way you can control the amount of heat and it doesn't impact the whole dish for anyone else you're cooking for that may not enjoy spice.
What To Serve With It
There are many low-carb side dishes that would pair well with chicken stroganoff to ensure you're keeping the whole meal keto-friendly. Here are a few of my favorite things to serve alongside it:
- Roasted vegetables- Roasted broccoli, cauliflower, or Brussels sprouts would be delicious and low in carbs.
- Zucchini noodles- Instead of traditional pasta, you could serve the stroganoff over zucchini noodles or spaghetti squash.
- Cauliflower rice- If you're looking for a rice substitute, cauliflower rice is a great option. You can buy pre-riced cauliflower in many grocery stores or make your own by pulsing cauliflower florets in a food processor.
- Green salad- A simple green salad with a vinaigrette dressing would be a refreshing complement to the rich and creamy stroganoff.
- Steamed or sautéed greens- Spinach, kale, or Swiss chard would be a great choice for a low-carb vegetable side dish.
- Asparagus- Roasted or steamed asparagus would be a great complement to the chicken stroganoff.
- Cauliflower mash- Just like mashed potatoes, cauliflower can be mashed and seasoned to make a creamy and satisfying side dish.
How Long Does It Last?
Chicken stroganoff can last for up to 3-4 days in the refrigerator if stored properly in an airtight container.
For the best results, store it in individual portions so you're not reheating the dairy in the dish multiple times. This can change the taste and texture of the dish.
Can You Freeze It?
Chicken stroganoff can be frozen for up to 3 months.
Yes, chicken stroganoff can be frozen for later use. To freeze chicken stroganoff, you should let it cool down to room temperature first. Then, transfer the stroganoff into an airtight container or a freezer bag, making sure to remove any excess air before sealing. Label the container with the name and date and place it in the freezer.
More Comforting Chicken Recipes
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Ingredients
- 2 pounds Chicken Breast
- 1 cup Onion
- 2 tbsp Minced Garlic
- 1 cup Mushrooms
- 2 cups Chicken Broth
- 1 tbsp Worchestershire Sauce
- 1/2 tsp Thyme
- 1/2 tsp Paprika
- 1/2 cup Sour Cream
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 2 tsp Olive Oil
Instructions
Slow Cooker Instructions
- Begin by cutting the chicken into 1-2" chunks. Then add the chicken, chopped onion, minced garlic, and sliced mushrooms to your slow cooker.
- In a separate bowl, whisk together the chicken broth, Worcestershire sauce, thyme, and paprika. Pour the mixture over the chicken and vegetables in the slow cooker.
- Cover the slow cooker and cook on low heat for 6-8 hours, or on high heat for 3-4 hours.
- After the cooking time is up, remove the lid from the slow cooker and stir in the sour cream. Season with salt and pepper to taste.
Instant Pot Instructions
- Set your Instant Pot to sauté mode and heat the olive oil. Add the onion, garlic, and mushrooms to the Instant Pot and sauté until softened, about 3-5 minutes.
- Add the thyme, paprika, salt, and black pepper to the Instant Pot and stir to combine.
- Pour in the chicken broth and add the diced chicken to the pot. Stir everything together.
- Close the Instant Pot and set it to manual high pressure for 5 minutes. Once the cooking time is up, allow for a natural release for 10 minutes, and then manually release all remaining pressure.
- Remove the lid and switch the Pot to sauté. Add the sour cream mixture to the Instant Pot and stir to combine. Cook for a few minutes until the sauce thickens.
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Nutrition
Don't forget to check out my other Keto cookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats, and Easy keto in 30 minutes.
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