Slow cooker chicken stroganoff

Succulent chicken breasts, meaty mushrooms and rich soured cream marry together wonderfully in this warming midweek main. This easy chicken recipe takes just 15 minutes to prepare, and then can be left to cook gently in your slow cooker throughout the day.

Ingredients

2 tbsp olive oil

1 onion, peeled and chopped

4 large skinless chicken breasts

1 x 300g pack closed cup mushrooms, halved

1 x 294g can condensed chicken soup

150ml (1/4pt) chicken stock (made with 1 stock cube)

1 tsp paprika

100ml (3 1/2fl oz) soured cream

15g (1/2oz) chives, snipped

tagliatelle, to serve

Heat the oil in a large frying pan over a medium heat. Add the chicken breasts to the pan and then the onion. Cook for 5 mins or until both are browned, turning the chicken once, and stirring the onions frequently.

Transfer the chicken and onion to the slow cooker. Add the mushrooms, condensed soup, chicken stock, paprika and soured cream. Stir gently to combine all the ingredients and to coat the chicken. Cover and cook on low for 5–6 hours until the meat is cooked through with no pink showing. Scatter over the chives and serve with tagliatelle, if you like