Description
A rich, comforting slow cooker dish featuring tender chicken, savory bacon, earthy mushrooms, fresh spinach, and sweet caramelized onions in a creamy stroganoff 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 cloves garlic, minced
- 1 cup chicken broth
- 1 cup sour cream
- 2 tbsp all-purpose flour
- 2 tsp Dijon mustard
- 1 tsp paprika
- 4 cups fresh spinach
- Salt and black pepper to taste
- Cooked egg noodles or rice for serving
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 onion to the skillet and cook over medium-low heat, stirring occasionally, until golden and caramelized, about 15-20 minutes. Transfer to the slow cooker.
- Season chicken thighs with salt, pepper, and paprika. Place in the slow cooker with the onions. Add mushrooms, garlic, chicken broth, and Dijon mustard. Stir to combine.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until chicken is tender and cooked through.
- Remove chicken and shred with two forks. In a small bowl, whisk flour into the sour cream until smooth. Stir the sour cream mixture into the slow cooker until the sauce thickens.
- Return shredded chicken to the slow cooker. Add spinach and cooked bacon, stirring until the spinach wilts. Adjust seasoning if needed.
- Serve hot over cooked egg noodles or rice.
Notes
You can customize the seasonings to taste.