This Low FODMAP Slow Cooker Chicken Stroganoff is gluten-free and can be made with lactose-free sour cream in the Crock-Pot for an easy and comforting meal.
I actually love winter. Being all cozy with the fireplace inside while it’s snowing outside. How the world is all different shades of blue (my current favorite color) and the air is crystal clear. Some days I dream of moving to California, but I think I would miss the seasons. Especially fall and winter.
During the cold, dark winter months, I like to make comforting foods like this recipe for Low FODMAP Slow Cooker Chicken Stroganoff. I’ve actually been working on this recipe for a long time. Like, years. First, I was waiting for the right ingredients to come along. Then, I was trying to perfect the recipe. I almost gave up at one point, but decided to give it one last go.
When Fody Food Co. came out with their chicken soup base and garlic-infused oil, I started seeing what the recipe could be. Then when our grocery store finally started to stock lactose-free sour cream, I could finalize the recipe.
Some notes about this recipe:
- I personally like chicken thighs in the slow cooker because they stay more moist, but chicken breasts work fine in this recipe too.
- Keep in mind that while fresh button (champignon) mushrooms are high in FODMAPs, the canned version are low-FODMAP.
- You can also use homemade low-FODMAP chicken stock or broth instead of the Fody Chicken Soup Base and water, but will probably need to add some extra salt to taste.
- Technically, a low-FODMAP serving of sour cream is 2 tablespoons, which is how much is contained in one serving of this recipe. However, if you are especially sensitive to lactose (like my husband), you may want to try lactose-free sour cream. I like Green Valley Lactose-Free Sour Cream.
- The noodles pictured here are Tinkyada Gluten-Free Brown Rice Fettuccine. (Affiliate link: as an Amazon Associate, I earn from qualifying purchases.)
You may like these other low-FODMAP slow cooker recipes from my collection:
Low FODMAP Slow Cooker Chicken Stroganoff
Ingredients
- 1 to 1 1/2 lbs. boneless, skinless chicken breasts or thighs, cut into 1” cubes
- 1/2 cup water
- 1/4 cup dry white wine (or water)
- 1 tablespoon Fody Chicken Soup Base
- 1 tablespoon Fody Garlic-Infused Oil
- 1 tablespoon unsalted butter, cut into small pieces
- 1 teaspoon dried parsley
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
Add 15 to 20 minutes before serving:
- 1/2 cup sour cream (lactose-free if needed)
- 1 tablespoon cornstarch
- 1 – 6.5 oz. can button mushroom stems and pieces, drained
Optional, for extra creaminess:
- 2 oz. cream cheese (lactose-free if needed)
Instructions
- Lightly coat inside of slow cooker with cooking spray. Place cubed chicken in the bottom of the slow cooker. Pour water and wine over top. Add the Chicken Soup Base, Garlic-Infused Oil, butter pieces, parsley, salt, pepper, basil, oregano, and thyme. Give the mixture a quick stir.
- Cover and cook on high for two and half hours (or on low for five hours).
- In a small bowl, combine the sour cream and cornstarch. Add the sour cream mixture and mushrooms to the chicken mixture. Add the cream cheese if using. Gently stir until evenly combined.
- Cover and continue to cook on high for 15 to 20 minutes, or until sauce is heated through and thickened. If using cream cheese, it should be melted – stir to combine.
- Serve over your favorite gluten-free pasta or rice.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please see my Affiliate Disclosure page for more information.
