This Chicken & Mushroom Stroganoff recipe is great value at just 79p per serving. With two portions of vegetables it’s a healthy, balanced meal. Cooked in the slow cooker so it’s a super quick and easy recipe, perfect for busy weeknight dinners. Chicken & Mushroom Stroganoff is incredibly versatile, pairing well with rice, pasta, or jacket potatoes, making it a budget-friendly family meal that you can have on the table within half an hour of getting home.
Ingredients
- 2kg Chicken £10.98
- 1.3kg Mushrooms £3.58
- 1kg Onions 99p
- 1 Bulb Garlic 24p
- 1 Pack Celery 69p
- 200g Butter 38p
- 300ml Double Cream 99p
- 3 Tablespoons Plain Flour 10p
- 4 Cubes Chicken Stock 22p
- 200g Cream Cheese 85p
- Parsley
Total = £19.02
Makes 24 servings = 79p per serving
Food purchased from Aldi. Prices correct at time of publishing.
How to Make Chicken & Mushroom Stroganoff
Mince The Garlic
Separate the closes of garlic and remove the papery skins. Finely chop the peeled garlic or push the cloves through a garlic press if you have one.
Dice The Onions
Peel the onions then chop them.
Fry the Onions, Garlic and Mushrooms
Pop your chopped onions and minced garlic into a frying pan with a little fat or oil.
Money Saving Tip:
Use lard instead of vegetable oil. It’s much cheaper and tastier!
Once your garlic and onions have fried until they are translucent sling them into your slow cooker and turn it on.
Chop up the mushrooms into bite sized pieces.
Fry the mushrooms in the same pan as you fried the garlic and onions. They will soak up all that delicious garlicy flavour.
Prepare the Ingredients
Chop up the rest of the ingredients and add them to the slow cooker.
Dice the celery into little chunks.
Chop your chicken into bite sized pieces. Make sure you clean everything that the raw chicken has touched, your chopping board, knife, hands etc.
Add Ingredients to the Slow Cooker
Add about 200g of butter, 200g of cream cheese, 4 chicken stock cubes and 3 table spoons of plain flour. Give the ingredients a bit of a mix in the slow cooker.
If you have home made chicken stock then use that instead of the chicken stock cubes, it’s much tastier – and cheaper too!
Set your slow cooker to low and cook for about 8 hours or so. You can set it to high and cook for 5 hours if you’re in a rush. Make sure that the chicken is cooked through before you serve it.
Almost Done!
At the end of the cooking time add the double cream and a handful of chopped parsley.
Give the mixture a final stir and it’s ready to serve.
How to Freeze Chicken & Mushroom Stroganoff
Portion your cooked Chicken & Mushroom Stroganoff into freezer tubs.
These are the freezer tubs I use for most of my batch cook meals. They are a little better quality than some of the cheaper ones I’ve tried. I generally get about 5 years worth of use out of them.
Label the lids with a permanent marker. I’ve tried a few different ones but nothing beats the Sharpie brand markers. The marks easily wash away with a little pressure and a wet cloth.
Place the lids loosely on your tubs and leave them too cool.
Once your Chicken & Mushroom Stroganoff has cooled down completely put the tubs into your fridge. Once they are chilled pop them in your freezer to freeze.
How to Defrost Chicken & Mushroom Stroganoff
For best results (as they say) take your tub of Chicken & Mushroom Stroganoff out of the freezer a day or two before you plan to eat it.
I like to plan my meals a few days in advance and choose from the defrosted meals on the day. That way there’s still some room for spontaneity.
But don’t worry if you forget, you can defrost your Chicken & Mushroom Stroganoff in the microwave. Just pop it on defrost for about 10 minutes.
In a real pinch you could cook this Chicken & Mushroom Stroganoff from frozen. Ease the frozen mixture out of the freezer tub and into a pan. Gently heat it on the hob until it’s piping hot. You will need to stir it pretty much constantly which is difficult with a solid frozen block. You’ll usually end up having to break it up in order to stop it burning. I find this leaves the chunks of chicken too small for my taste.
How to Serve Chicken & Mushroom Stroganoff
Chicken & Mushroom Stroganoff is a very versatile dish. My kids like it served with plain white rice which makes this a super quick and easy weeknight meal. It also goes great with pasta and I like it with creamy mashed potatoes. You could even use it as a topping for jacket potatoes.
Take a look at this recipe and learn how to make perfect jacket potatoes, quickly and easily.
Mix a portion of Chicken & Mushroom Stroganoff with pasta and pop it in a tub for a healthy, filling packed lunch.
More Batch Cook Recipes
Take a look at these other slow cooker batch cook recipes.
I do hope that my Chicken & Mushroom Stroganoff recipe has inspired you to have a go at making your own batch cook meals.
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A Little Bit About Me . . .
Thank you so much for stopping by my little corner of the interweb. I’m Bridie, mum to two small humans, full time homemaker and full time craftaholic – which totally explains why I’m always short on time!
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Heart and Hearth Crafts 