Just like most slow cooker recipes, this recipe has three basic components: a protein, liquid and flavorings. Although the original Stroganoff recipe was beef, the chicken version is pretty popular today and it lets you cut down on the fat while retaining the protein and flavor. And really, the slow cooker is the best way to cook chicken: there’s no chance of over cooking it and ending up with dry chicken. Your meat will always be tender and juicy when it comes from the slow cooker.
Most Stroganoff recipes call for sour cream or some other dairy to make the creamy broth that is synonymous with the dish. But to keep this paleo, I used full fat coconut milk: all the creaminess and none of the dairy! And don’t worry – it doesn’t make your chicken taste like a pina colada. There are too many other hearty flavors in this dish for the subtle coconut to come through.
And oh are those flavors good! Garlic, celery seed, thyme – traditional chicken flavors – will fill your home with a delectable aroma as the Stroganoff cooks. Onions and mushrooms add to the hearty earthiness of this dish. Their flavors blend with the herbs to create a complex flavor profile – no one item sticks out more than the others. You can cook this on high for 4 hours if you need to, but I prefer the long, slow, eight hour cook on low. It gives me all day to anticipate the evening yumminess.
I’m pairing this with zucchini “noodles,” which are a jiff to make since I got my handy spiralizer, but you can do them by hand as well. If you’re a part of the crowd that prefers rice with your Stroganoff, you could always sub cauliflower rice for the zucchini noodles and not lose any of the dish’s paleo perfectness.
So as the leaves turn colors and the coolness breaks into the breeze, dig that slow cooker out and fill it with hearty, healthy food and let it fill your house with warmth.
- 1 pound chicken breasts
- 8 ounce mushrooms, sliced thick
- 1 medium onion, chopped
- 2 garlic cloves minced
- 1 cup full fat coconut milk
- 1 cup homemade chicken broth or water
- ¼ tsp ground celery seeds
- 1 ½ tsp dried thyme
- ½ tsp salt
- ½ tsp ground black pepper
- 2 tbsp chopped fresh parsley
- For the pasta
- 4 large zucchinis , cut into noodles
- Cut the chicken into 1-inch pieces.
- Place the chicken, mushrooms, onion and garlic in a large slow cooker or Dutch oven. Add the coconut milk, soup, ground celery seeds, thyme, 1 tablespoon of fresh parsley, salt and pepper and mix well. Cover with a lid and cook for 4 hours on high or 8 hours on low.
- When it is done, remove the lid, adjust the salt and pepper if needed and garnish with remaining fresh parsley.
- To make the zucchini pasta, bring a large pot of lightly salted water to a boil, add the zucchini noodles and cook for one minute. Drain well and serve with the chicken.