Gluten Free Slowcooker Chicken Stroganoff with Conchiglie

Friday, April 12, 2013

Slowcooker chicken stroganoff with conchiglie
There's a pin floating around Pinterest for 77 Healthy Slowcooker meals. Intrigued and half expecting to find yet more varieties of slowcooker favorites (taco soup! casserole! brownies!) I clicked it. I was pleasantly surprised that there were so many interesting recipes for things I had never considered putting in a slow cooker or twists on favorite dishes. I spotted this one, well a variation and thought I'd have a go.

I've had beef stroganoff in the past and it's lovely when it's homemade. But can be a bit ... vom-worthy if you happen to get slop posing as stroganoff from a canteen or cafeteria. I've also had mushroom stroganoff, which, like its beefy cousin is much the same--hit or miss. This one, though is always a hit. A bang on hit. So much that it's already on the menu for May.

I paired it with conchiglie pasta shells because I love the way the wells hold the sauce, but you could pair it with any pasta or noodles you want. Stroganoff always works well with pappardelle. Or you could use rice or even try orzo or couscous. Or pearl barley. That might be interesting.

I've got a slow cooker tip for you: do you find that when you toss in cubes of chicken in the slow cooker it always seems to dry out? Despite swimming in liquid? That always happens to me, anyway. If you leave the chicken breast whole and break them up just before serving, you'll have juicy chicken instead of fibrous lumps.

Slowcooker chicken stroganoff with conchiglie
For the stroganoff
1/2 red onion, diced
1/2 cup dry white wine
1 can gluten free cream of mushroom soup
1 large garlic clove, minced
1 1/2 cups mushrooms, chopped
2 chicken stock cubes
2 cups fat free plain natural yogurt
3 large chicken breasts, boneless and skinless
300g gluten free conchiglie pasta shells
salt and pepper
dried parsley

All right, let's slow cook:

Leave the chicken breasts whole and put them in the base of a slow cooker.

In a large bowl, combine the  onion, white wine, mushrooms, garlic, yogurt mushroom soup and crumbled stock cubes. Add a bit of salt and pepper and pour over chicken.

Leave to cook on low for 6 hours.

Half an hour to an hour before it's finished, prepare your accompaniment of pasta, potatoes, noodles etc. Serve over the accompaniment, taste and adjust seasoning if necessary. Garnish with parsley.

Slowcooker chicken stroganoff with conchiglie


  1. I really need to use my crock pot more,this looks delish. Thank you for sharing at the Thursday Favorite Things hop xo

  2. Sounds delicious and your pictures make it look delicious too! Thanks for sharing at the Rock N Share! Blessings, D@TheShadyPorch

  3. I have to try this recipe, looks great.........Thank you for sharing with the Clever Chicks Blog Hop this week; I hope you’ll join us again!

    Kathy Shea Mormino

    The Chicken Chick

    1. Definitely try it, Kathy! Gotta love a meal that cooks itself :)

  4. Hi, I found you through the chicken coop and I wanted to suggest that you add this link to the Saturday Dishes hop I am hosting. We are featuring slow cooker recipes and this is a perfect fit. -Savannah

    1. Hi Savannah,
      Thank you very much! I'll try link up this weekend :)

  5. Mamá siempre hacía el stroganoff en olla de barro es mucho más sabroso buen plato,abrazos.

    1. Awww :) The comforts of homecooking, eh? :) Gracias!


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