Creamy Slow-cooked Chicken Bacon Stroganoff with Roasted Red

Ingredients

1 ½ lbs boneless, skinless chicken breasts or thighs

6 strips thick-cut bacon, chopped

1 medium onion, thinly sliced

1 1/2 cups roasted red peppers, sliced

3 cloves garlic, minced

2 cups chicken broth

1 tbsp Worcestershire sauce

2 tsp Dijon mustard

1 tsp smoked paprika

1/2 tsp ground black pepper

8 oz cream cheese, softened

1 cup sour cream

12 oz pasta (egg noodles or short pasta)

Directions

In a skillet over medium heat, cook bacon until crispy. Remove with a slotted spoon and set aside. Discard excess bacon fat, leaving about 1 tablespoon in the pan.

Add sliced onions and cook on medium-low until golden and caramelized, about 10–12 minutes. Stir in garlic and cook for 1 more minute.

In the slow cooker, place chicken, caramelized onions, roasted red peppers, chicken broth, Worcestershire sauce, mustard, paprika, pepper, and cooked bacon. Stir to combine.

Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until chicken is tender and shreddable.

Once cooked, remove chicken, shred it, and return to the slow cooker. Add cream cheese, sour cream, and parmesan. Stir well to melt and blend the sauce.

While the sauce thickens, cook pasta according to package instructions. Drain and fold into the stroganoff mixture.

Serve hot, topped with extra parmesan and parsley. Pair with crispy fries on the side for the ultimate comfort food moment.

Prep Time: 20 minutes | Cooking Time: 6 hours (slow cooker) | Total Time: 6 hours 20 minutes

Kcal: 685 kcal per serving | Servings: 6 servings