Slow Cooker Mushroom Stroganoff

Slow cooker mushroom stroganoff

Ingredients

  • 2 Cups mushrooms sliced
  • onion diced
  • 1 tbsp butter
  • 2.5 Cups stock
  • 2 tbsp tomato ketchup
  • 3 tsp paprika
  • 3 cloves garlic thinly sliced
  • 4 tbsp sour cream (heaped)
  • Handful fresh parsley chopped

In a large pan, melt the butter and gently cook the onion and mushroom for 5-10 minutes, until they are slightly softened and beginning to shrink in size, but are still not yet fully cooked. Transfer these to the slow cooker, and add the stock, kethcup, paprika and sliced garlic. Cook on high for 4 hours.

When cooked, stir in the sour cream and chopped parsley.

I liked my stroganoff as it was, but if you would like it to be thicker, just transfer it to a saucepan and simmer for 10 minutes to reduce it slightly.

Serve with pasta or rice.


It was good. I served it over egg noodles, but it was a bit soupy, so next time I’d use rice.

Overall we gave it 3 out of 5 stars. It will go into the rotation.
Sautee the mushrooms and onions in butter
Added into Crockpot
After the sour cream
Before eating
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Baked Potato Soup – Crockpot Recipe

Print Recipe

Source: www.keyingredient.com

Course: Soup

Serves: 1

Ingredients

  • 5 pounds russet potatoes washed and peeled. Diced into \’bd inch cubes
  • 1 small/medium yellow onion diced
  • 5 cloves of garlic minced (if you use jarred, it’s a 2\’bd teaspoon)
  • 64 ounces (8 cups) chicken stock or broth
  • 16 oz cream cheese softened
  • 1 tablespoon seasoned salt
  • crumbled bacon optional topping
  • shredded cheese optional topping
  • green onion optional topping

Directions

  1. Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
  2.  Cook on high for 6 hours or low for 10 hours.
  3.  Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended. (Alternately you could remove half the soup and the cream cheese to an upright blender, then re-incorporate).
  4. Stir well, top with your choice of garnishes & enjoy!

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I made this tonight. It was great! I would have used more shredded cheese and added in green onion to make it more of a “loaded baked potato soup”, and I might crumble bacon for my husband. Instead of Seasoned Salt, I used Mrs. Dash since it’s what I had in our pantry.

Overall, we gave it 3.5 out of 5 stars. It will definitely go into the rotation.

Meal in the Crock Pot