Low FODMAP Slow Cooker Chicken Stroganoff
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.
Servings 4 people
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.