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4.50 from 6 votes

Slow Cooker or Instant Pot Chicken Mushroom Stroganoff

Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Servings: 6
Author: Amy Rains

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

*You may need an additional tbsp to thicken, especially is using the IP
**If using large portobello caps, 12 oz is around 4 large mushrooms