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
- Instant Pot Butter Chicken
- Chicken Milanese
- Marry Me Chicken
Chicken Stroganoff | Slow Cooker Stroganoff Recipe
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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Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
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Chicken Stroganoff | Slow Cooker Stroganoff Recipe
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.
Chicken Stroganoff | Slow Cooker Stroganoff Recipe https://twosleevers.com/chicken-stroganoff/
This Air Fryer Peach Galette is the perfect way to showcase the beautifully sweet tastes of summer. Bursting with the luscious flavors of ripe peaches and enveloped in a flaky, golden crust, this rustic dessert captures the magic of summer in each delectable bite .
Why You’ll Love This Dessert
- Easy.
- Delicious.
- Versatile.
The flaky crust, tender peaches, and delightful interplay of flavors create a dessert that’s as pleasing to the eyes as it is to the palate.
Whether shared with loved ones during a backyard gathering or savored as a solo treat, this peach galette is a masterpiece that captures the essence of the season.
How Do You Keep The Bottom Of A Galette From Getting Soggy?
Keeping the bottom of a galette from getting soggy is a common concern when baking this rustic pastry. Here are some techniques used in this recipe to help you achieve a crispy and flaky bottom crust for your galette:
- Thicken the filling. Ripe fruit, like the peaches used in this dish, has a tendency to release a lot of liquid. The excess juice can make the galette dough soggy if it isn’t thickened or drained before adding it to the middle. This air fryer Peach Galette uses a thickened peach filling to help avoid a soggy crust.
- Prebake the galette dough. Air frying the dough for just a few minutes before adding the peaches helps to create a slightly cooked barrier between the filling and the dough. This prevents the area covered by the peaches from being under cooked and soggy.
Is Galette Dough The Same As Pie Dough?
While galette dough and pie dough use the same ingredients and often have the same general flavor and texture, the use and appearance of the two are what really make them stand apart.
- Galette dough is designed to be rolled out and folded over the edges of a filling, creating a rustic and uneven border. It is versatile and can be used for both sweet and savory galettes, making it a great option for a variety of fillings.
- Pie dough is rolled out and placed into a pie dish, where it lines the bottom and sometimes the top of the pie. It can be crimped or decorated along the edges. It is commonly used for both single-crust and double-crust pies, as well as for making quiches and other baked dishes.
Ingredients You’ll Need
Flaky Dough
- All-Purpose Flour
- Granulated Sugar
- Salt
- Unsalted Butter
Peach Filling
- Peaches
- Granulated Sugar
- Cornstarch
- Vanilla Extract
- Lemon Zest
- Salt
Easy Assembly
- Egg Wash
- Light Brown Sugar
How To Make A Peach Galette
- Prepare the Dough. In a food processor, combine the flour, sugar, and salt. Pulse to combine. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, and pulse until the dough just comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Make the Filling. In a bowl, gently toss the sliced peaches with granulated sugar, cornstarch, vanilla extract, lemon zest, and a pinch of salt. Allow the mixture to sit for about 10-15 minutes to let the flavors meld.
- Roll Out the Dough. On a lightly floured surface, roll out the chilled dough into a rough circle, about 12-14 inches in diameter.
- Prebake for the Best Texture. Preheat the air fryer to 350°F. Transfer the rolled-out dough to a piece of parchment paper. Air fry for 5 minutes to begin baking the dough.
- Assemble the Galette. Remove the undercooked dough from the air fryer. Arrange the peach slices in the center of the dough, leaving a border of about 2 inches. Gently fold the edges of the dough over the peaches, creating pleats as you go.
- Egg Wash and Sugar Sprinkle. Brush the edges of the dough with beaten egg for a golden finish. Sprinkle turbinado sugar over the egg-washed edges.
- Air Fry. Carefully transfer the parchment paper with the galette onto the air fryer basket. Air fry the galette for about 18-20 minutes or until the crust is golden brown and the peaches are tender.
- Serve and Enjoy. Allow the galette to cool slightly before slicing.
Tips And Tricks
Making an air fryer peach galette is a fantastic way to enjoy a delicious and rustic dessert with a crisp, flaky crust. Here are some tips and tricks to help you achieve the best results:
- Choose Ripe Peaches. Opt for ripe, juicy peaches that are at their peak of sweetness. Ripe peaches will release their natural juices during baking, enhancing the flavor of the galette.
- Preheat the Air Fryer . Preheat your air fryer to the temperature specified in your recipe. Preheating ensures even cooking and helps achieve a golden crust.
- Adjust Cooking Time . Air fryer cooking times can vary, so monitor the galette closely. It may take slightly less time to bake in the air fryer compared to a conventional oven. Check for doneness by ensuring the crust is golden brown and the peaches are tender.
Variations
There are numerous creative variations you can explore when making a peach galette. By incorporating different ingredients and flavors, you can customize your galette to suit your preferences and experiment with exciting taste combinations.
Here are some delightful variations to consider:
- Peach and Raspberry Galette - Combine sliced peaches with fresh raspberries for a burst of tartness that complements the sweetness of the peaches.
- Peach and Blueberry Galette - Blueberries add a beautiful color contrast and a slightly tangy flavor to the galette.
- Peach and Blackberry Galette - Combine peaches with blackberries for a delightful blend of flavors and colors.
Can I Substitute Puff Pastry In A Galette?
Yes, you can substitute puff pastry for the traditional galette dough in a galette recipe. Using puff pastry can provide a different texture and flavor to your galette while still resulting in a delicious and visually appealing dish.
Simply prepare the galette with puff pastry according to the instructions in this recipe and cook according to the directions on the package of purchased puff pastry.
What To Serve With A Peach Galette
A peach galette is a delightful and flavorful dessert that pairs well with a variety of accompaniments. Here are some delicious options to consider serving with it:
- Whipped Cream - A dollop of freshly whipped cream adds a creamy and luscious element that complements the sweetness of the peaches.
- Vanilla Ice Cream - Serving a scoop of high-quality vanilla ice cream alongside a warm slice of peach galette creates a wonderful contrast of temperatures and flavors.
- Caramel Sauce - Drizzling warm caramel sauce over the peach galette adds a decadent and indulgent touch.
How Long Does It Last?
A freshly baked peach galette can be kept at room temperature for about 1 to 2 days. However, keep in mind that the texture of the crust may become less crisp over time.
For longer storage, you can refrigerate a peach galette. Cover it loosely with plastic wrap or place it in an airtight container to prevent it from drying out. In the refrigerator, a peach galette can last for 3 to 4 days.
Before serving, you can briefly reheat it in the oven or toaster oven to refresh the crust.
Can You Freeze It?
A frozen peach galette can last for about 2 to 3 months. When you’re ready to enjoy it, thaw the galette in the refrigerator overnight and then reheat it in a preheated oven until warmed through.
More Air Fryer Desserts
- Air Fryer Sopapillas
- Keto Brownies
- Gluten Free Chocolate Cake
- Baked Apples
- Air Fryer S’mores
Peach Galette | Air Fryer Peach Galette Recipe
Ingredients
For The Crust
- ▢ 1 1/4 cups all purpose flour
- ▢ 1 tbsp granulated sugar
- ▢ 1/4 tsp salt
- ▢ 8 tbsp unsalted butter
- ▢ 4 tbsp Cold Water
For The Filling
- ▢ 4 Peaches
- ▢ 2 tbsp granulated sugar
- ▢ 1 tbsp cornstarch
- ▢ 1/2 tsp vanilla extract
- ▢ 1 tsp lemon zest
Assembly
- ▢ 1 egg
- ▢ 1 tbsp turbinado sugar
Instructions
- Prepare the Dough. In a food processor, combine the flour, sugar, and salt. Pulse to combine. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, and pulse until the dough just comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Make the Filling. In a bowl, gently toss the sliced peaches with granulated sugar, cornstarch, vanilla extract, lemon zest, and a pinch of salt. Allow the mixture to sit for about 10-15 minutes to let the flavors meld.
- Roll Out the Dough. On a lightly floured surface, roll out the chilled dough into a rough circle, about 12-14 inches in diameter.
- Prebake for the Best Texture. Preheat the air fryer to 350°F. Transfer the rolled-out dough to a piece of parchment paper. Air fry for 5 minutes to begin baking the dough.
- Assemble the Galette. Remove the undercooked dough from the air fryer. Arrange the peach slices in the center of the dough, leaving a border of about 2 inches. Gently fold the edges of the dough over the peaches, creating pleats as you go.
- Egg Wash and Sugar Sprinkle. Brush the edges of the dough with beaten egg for a golden finish. Sprinkle turbinado sugar over the egg-washed edges.
- Air Fry. Carefully transfer the parchment paper with the galette onto the air fryer basket. Air fry the galette for about 18-20 minutes or until the crust is golden brown and the peaches are tender.
- Serve and Enjoy. Allow the galette to cool slightly before slicing.
Get support & connect with our community on Facebook!
Nutrition
And don’t forget to check out my air fryer cookbooks! Every day easy air fryer , and Air Fryer Revolution .
