Slow cooker chicken stroganoff

1.Step 1

2.Heat 1 tbs oil in a large non-stick frying pan over medium heat. Cook the chicken for 3 minutes each side or until well browned. Transfer to a plate.

3.Step 2

4.Heat the remaining oil in the pan. Cook the onion for 5 minutes or until light golden and slightly soft. Stir in garlic then tomato paste, flour and paprika. Cook, stirring, for 1 minute. Add the stock a little at a time, stirring to combine evenly after each addition. Bring to the boil then transfer to the slow cooker.

5.Step 3

6.Add the chicken to the slow cooker. Cover and cook on Low for 6 hours or until the chicken is very tender, adding the mushrooms in the last hour of cooking. Sprinkle with chives. Serve the stroganoff with mashed potato, green beans and sour cream, if using.