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If you’re craving a comforting and creamy weeknight dinner, this Chicken Mushroom Stroganoff is about to become a staple. Made in the slow cooker or Instant Pot, it’s rich, flavorful, and completely dairy-free. Best of all, it’s Paleo and Whole30 approved.
This recipe is packed with savory garlic, tender chunks of chicken, and hearty portobello mushrooms. Everything simmers in a silky sauce that tastes like classic Stroganoff without the cream or flour. It’s a family favorite around here, and I’m excited for you to try it. If you’re always on the hunt for reliable Instant Pot recipes, you’re in for a treat with this one.
Why You Will Love This Soup-Inspired Stroganoff
- Easy and hands off: Set it and forget it using your Instant Pot or slow cooker
- Healthy comfort food: A creamy, savory dinner without dairy or gluten
- Meal prep friendly: Make ahead and store leftovers for up to 4 days
- Family approved: Even the kids ask for seconds
- Versatile serving options: Enjoy it over cauliflower rice, gluten free noodles, or regular pasta
As a nutritionist, I love creating recipes that feel indulgent but are packed with nourishing ingredients. This Chicken Mushroom Stroganoff delivers healthy fats from coconut milk, lean protein from chicken, and powerful antioxidants from garlic and mushrooms. It’s a comfort meal with purpose.
Recipe Highlights
The inspiration for this dish came while I was testing a slow cooked garlic mushroom chicken combo. After one bite, it reminded me of classic Beef Stroganoff, which happens to be my husband’s favorite slow cooker meal and one of the most popular recipes on the blog.
Here’s why this version works so well:
- I like adding in mushrooms like this portobello mushrooms because it gives that nutty and earthy richness that pairs beautifully with garlic.
- Coconut aminos and vinegar add a hint of umami and tang that balance the creamy sauce.
- Coating the chicken in tapioca or arrowroot before cooking gives it a great texture and naturally thickens the sauce.
Tips to Make This Recipe Perfect Every Time
- Brown the chicken first: Just a few minutes of searing locks in flavor and improves texture
- Use full fat canned coconut milk: It creates a rich and creamy base without any dairy
- Adjust the thickness: If your sauce feels too thin at the end, stir another tablespoon of starch into the coconut milk
- Use portobello mushrooms: Their deep flavor makes a big difference. If using large caps, 12 oz equals about 4 mushrooms
How to Serve It
This dish pairs well with:
- Cauliflower rice or mashed cauliflower for a low carb, Whole30 friendly base
- White or brown rice
- Gluten free pasta or spiralized veggie noodles
Slow Cooker or Instant Pot Chicken Mushroom Stroganoff
Ingredients
- 1.5 lbs chicken breast, cut into 1-2 inch chunks
- 2 tbsp tapioca or arrowroot starch*
- 2 tbsp avocado or olive oil
- 3 cloves garlic, minced
- 12 oz portobello mushrooms, sliced**
- 1/2 cup chicken broth, use 3/4 for IP
- 2 tbsp coconut aminos, or soy sauce
- 1 tbsp apple cider vinegar
- 1/2 cup full fat canned coconut milk or coconut cream
- Salt to taste
Instructions
- For the Slow Cooker:
- Heat up a large skillet to medium high heat. Once hot, add oil to coat the pan.
- In a Tupperware or plastic ziplock bag, toss chicken and arrowroot together. Shake it up so that the chicken is completely covered. Now add to the skillet. Cook for just 1-2 minutes on each side so the chicken is lightly browned (doesn’t have to be cooked all the way).
- Now toss into your slow cooker. Place mushrooms and garlic on top.
- In a small bowl, mix together coconut aminos or soy sauce, vinegar, and chicken broth. Pour on top of chicken. Cover with lid and cook on low for 4 hours. Once complete, open lid. If sauce seems too thin, add another tbsp of starch to the coconut milk. Pour the coconut milk into the slow cooker and mix until well incorporated. Cover with lid and cook for another 15-20 minutes.
- Spoon on top of rice, cauliflower rice, or pasta and serve immediately.
- For the Instant Pot:
- Select the saute function on your instant pot. Once hot, add oil.
- In a Tupperware or plastic ziplock bag, toss chicken and arrowroot together. Shake it up so that the chicken is completely covered. Now add to your Instant Pot.
- Saute for 1-2 minutes per side, or until slightly browned. Now toss in mushrooms and garlic. Select cancel.
- In a small bowl, mix together coconut aminos or soy sauce, vinegar, and chicken broth (be sure to use 3/4 cup instead of 1/2). Pour on top of chicken/mushrooms. Secure the lid.
- Now select the manual function, and cook on high pressure for 7 minutes. Once cooking is complete, use a natural release for 15 minutes. Release any remaining steam and open the lid. If sauce seems too thin, add another tbsp of starch to the coconut milk. Pour the coconut milk into the Instant Pot and mix until well incorporated. Select cancel, then the saute function. Let cook another 10 minutes until mixture is creamy. Select cancel.
- Spoon on top of rice, cauliflower rice, or pasta and serve immediately.
Notes
**If using large portobello caps, 12 oz is around 4 large mushrooms
Absolutely delicious! Fast and easy to make! I loved this dish and will come back to this recipe often!
Just to confirm, you only need to add the coconut milk if the sauce it to thin, correct? It isn’t mentioned anywhere else in your recipe so I assume it is only required as a back up if needed.
Hi Dee, sorry for the confusion. The coconut milk is used in the recipe, pour at the end into whatever pot you are using. Prior to adding the coconut milk, if the sauce is too thin, stir some arrowroot into the coconut milk before pouring on top of the chicken. I hope that clarifies!
I love this, thank you! I use a little less chicken and a little more mushrooms. 🙂
I added 1tbsp marjoram to starch for coating chicken and then 2tsp kosher salt and 2tsp fresh ground pepper to sauce after thickening with coconut fat and extra starch. Delicious.
Love those additions!
This recipe needed something else to add depth to the flavour. It had a flat, muddy flavour as written above. The chicken was masked by mushroom and the whole dish just tasted like mushrooms. Maybe some herbs would brighten the flavour.
Made this tonight in the instant pot and it is terrific. Thank you for sharing. I had no idea what to make with what I had in the house, and this fit the bill. I’m still learning how to use my IP so I love the help.
Yay! So glad you enjoyed!
great recipe. very easy to follow. family loved it.