This is delightful! We have been having this on rotation!

Nothing says comfort food quite like a creamy, delicious bowl of Chicken & Mushroom Stroganoff. This dish, with its roots deeply embedded in Russian cuisine, has been adapted over the years in many delightful ways. Stroganoff traditionally uses beef, but this slow cooker version uses chicken for a lighter but still decadently creamy dish. It's perfect for a busy weeknight because your slow cooker does most of the work. Plus, who can resist the combination of tender chicken and earthy mushrooms in a savory cream sauce?

This creamy stroganoff pairs wonderfully with a side of steamed green beans or a crisp salad to add a touch of freshness to the meal. Don't forget some crusty bread to sop up all the delicious sauce! For a cozy weekend meal, you might also serve it with a glass of white wine, like a Chardonnay, which complements the creamy sauce beautifully.

Servings: 6

1 1/2 pounds chicken breast, cubed
1 onion, finely chopped
3 cloves garlic, minced
12 ounces mushrooms, sliced
1 cup chicken broth
1 tablespoon Worcestershire sauce
1 teaspoon mustard powder
Salt and pepper to taste
1 cup sour cream
1 tablespoon all-purpose flour
2 tablespoons fresh parsley, chopped
Cooked egg noodles, for serving

1. Place the cubed chicken in the bottom of the slow cooker.

2. Add the chopped onion, minced garlic, and sliced mushrooms on top of the chicken.

3. In a bowl, mix together the chicken broth, Worcestershire sauce, mustard powder, salt, and pepper. Pour this mixture over the chicken and vegetables in the slow cooker.

4. Cover and cook on low for 5-6 hours or high for 3-4 hours, until the chicken is cooked through and tender.

5. About 30 minutes before serving, mix the sour cream with the all-purpose flour until smooth. Stir this mixture into the slow cooker. Allow it to cook for another 20-30 minutes to thicken up the sauce.

6. Stir in the chopped parsley and adjust seasoning with additional salt and pepper if necessary.

7. Serve over cooked egg noodles.

For those who like a little extra tang, you can add a splash of white wine to the sauce when adding the chicken broth. If you have picky eaters who aren’t fond of mushrooms, you can substitute them with peas or serve the mushrooms on the side. For a gluten-free version, use cornstarch instead of flour to thicken the sauce and serve over gluten-free noodles or rice.