Mediterranean Creamy Slow-Cooked Chicken Stroganoff with Spinach, Mushrooms & Carrots
This Mediterranean-inspired take on classic Chicken Stroganoff brings together tender slow-cooked chicken, earthy mushrooms, sweet carrots, and fresh spinach in a creamy, tangy sauce. Unlike the heavy traditional version, this one keeps things lighter with olive oil, Dijon mustard, and plenty of vegetables for balance. The result is a comforting, wholesome meal that’s rich in flavor yet surprisingly refreshing. It’s ideal for busy days — just toss everything in the slow cooker and let it work its magic while you go about your day.
Total Time: 5–6 hours (slow cooker)
Prep Time: 15 minutes
Cook Time: 5–6 hours (low) or 3–4 hours (high)
Serves: 4
Ingredients
1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
2 tbsp olive oil (30 ml)
1 medium onion, chopped (150 g)
2 cloves garlic, minced (6 g)
8 oz (225 g) mushrooms, sliced
2 medium carrots, sliced (150 g)
1 cup (240 ml) chicken broth
1 cup (240 ml) sour cream
2 tsp Dijon mustard (10 g)
2 cups (60 g) fresh spinach
Salt and pepper, to taste
Fresh parsley, chopped, for garnish
Cooked rice or egg noodles, for serving
Instructions
Sear the chicken (optional for more flavor):
Heat olive oil in a skillet over medium heat. Add chicken pieces, season with salt and pepper, and cook until lightly golden on the edges (about 3–4 minutes per side). Transfer to the slow cooker.
Add the vegetables:
To the slow cooker, add chopped onion, garlic, mushrooms, and carrots. Stir everything to combine evenly.
Pour in liquids:
Add the chicken broth and Dijon mustard. Stir gently, then cover with the lid.
Cook low and slow:
Cook on low for 5–6 hours or high for 3–4 hours, until the chicken and vegetables are tender.
Finish with the creamy sauce:
In the last 20 minutes of cooking, stir in the sour cream and fresh spinach. Allow the spinach to wilt and the sauce to become silky and creamy. Taste and adjust seasoning with salt and pepper.
Serve:
Spoon over warm rice or egg noodles, then garnish with chopped fresh parsley before serving.
Tips
Use thighs for juicier results: Chicken thighs stay tender even after long cooking times.
Don’t skip the Dijon: It adds a tangy depth that brightens the creaminess.
Sear for flavor: Browning the chicken before slow cooking builds a richer base.
Add sour cream last: Adding it early can cause curdling; always stir it in near the end.
Adjust thickness: If the sauce seems too thick, add a few tablespoons of broth. Too thin? Let it simmer uncovered for 10–15 minutes.
Fresh vs. frozen spinach: Both work; just thaw and drain frozen spinach before adding.
Serve over carbs that soak up flavor: Egg noodles, rice, or mashed potatoes all complement the creamy sauce.
Store smart: This dish reheats beautifully, but avoid boiling when reheating to keep the sauce smooth.
Variations
Greek twist: Replace sour cream with Greek yogurt for a lighter, tangier sauce.
Herb infusion: Add oregano, thyme, or rosemary for extra Mediterranean depth.
Vegetarian version: Substitute chicken with chickpeas or lentils and use vegetable broth.
Add heat: A pinch of chili flakes or smoked paprika gives a subtle warmth.
Mushroom variety: Try a mix of cremini, shiitake, or portobello mushrooms for richer flavor.
Low-carb option: Serve over cauliflower rice or zucchini noodles instead of pasta.
Extra creaminess: Stir in a splash of heavy cream or a tablespoon of cream cheese at the end.
Nutty note: Garnish with toasted pine nuts or walnuts for added crunch and richness.
Q&A
Q: Can I make this on the stovetop instead of a slow cooker?
A: Yes. Sauté the chicken and vegetables, then simmer everything (except sour cream and spinach) covered for about 30–40 minutes. Stir in sour cream and spinach at the end.
Q: How can I make this dairy-free?
A: Use coconut cream or cashew cream instead of sour cream, and make sure your Dijon mustard is dairy-free.
Q: Can I freeze leftovers?
A: Yes, but freeze before adding the sour cream. Add it fresh when reheating for the best texture.
Q: What sides go best with it?
A: Try a simple green salad, roasted vegetables, or crusty bread to soak up the sauce.
Q: Can I use pre-cooked chicken?
A: You can, but add it only during the last hour of cooking to avoid drying it out.
Nutrition
(Per Serving)
Calories: ~350 kcal
Protein: 30 g
Carbohydrates: 10 g
Fat: 20 g
Fiber: 2 g
Sugar: 4 g
Sodium: 480 mg
Conclusion
This Mediterranean Creamy Slow-Cooked Chicken Stroganoff with Spinach, Mushrooms & Carrots brings warmth and comfort to your table with minimal effort. The tender chicken, rich sauce, and colorful vegetables make it a balanced meal that’s both satisfying and nourishing. Whether you’re meal-prepping for the week or cooking for family, it’s an easy, flavorful dish that proves healthy comfort food can still taste indulgent.