A deliciously creamy chicken stroganoff recipe with mushrooms, spinach, and a hint of mustard. Perfect alone or alongside steamed veggies or low-carb noodles.
Recently, I whipped up this quick one-pot chicken stroganoff as an easy keto mid-week meal.
It was SO delicious, I had to share and packed full of my favourite go-to veggies, like spinach and mushrooms!
And, of course, a cheeky drizzle of sesame seed oil and sliced almonds to finish it off. Let me show you how I made it.
Equipment I Used
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How to Make Low Carb Chicken Stroganoff
Please note you can find a full list of keto stroganoff ingredients in a recipe car below, or by clicking my jump to recipe card here.
Jump to RecipeBut, in a nutshell, I:
- Fry all the diced chicken in oil (cooked or uncooked) until browned
- Add the onions to soften
- Then the same with the mushrooms
- Add everything else except the spinach and bring to a simmer and stir
- Throw in 4 large handfuls of spinach, cover and continue to simmer until wilted
- Serve and garnish with almond slices and a drizzle of sesame seed oil
Will This Recipe Work in a Slow Cooker?
I am yet to try this as a keto chicken and mushroom stroganoff slow cooker recipe but I will update this post once I have. However, some quick tips I recommend is to fry the chicken and onions at the very least for a richer taste.
Also, the chicken breast stroganoff is more likely to stay chunky and not disintegrate. That is unless you prefer a ground chicken stroganoff recipe! I'd also hold back the double cream and spinach towards the final 30 minutes of cooking time.
Speaking of timings, I could cook on low for 6-7 hours, or high for 3-4 hours with the lid on. You could also trap some tin foil directly under the foil if you're worried that moisture will evaporate.
More of Our Favourite Keto Chicken Recipes
- Keto Asian chicken bowl with broccoli
- Butter chicken featuring Keto suggestions
- Healthy chicken fricassee
📖 Recipe
Keto Chicken Stroganoff With Mushrooms & Spinach Recipe
Ingredients
- 2 tablespoon olive oil
- 4 chicken breasts diced or 340g cooked chicken
- 250 g mushrooms sliced
- 150 ml double cream
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
- 2 teaspoon English mustard
- 150 ml chicken stock or water and ½ stock cube
- ½ onion sliced
- 4 large handfuls spinach leaves
Garnish
- ½ tablespoon sesame seed oil to drizzle
- ½ tablespoon sliced almonds
Instructions
- Fry the chicken in olive oil until starting to golden.
- Add the sliced onion and saute alongside the chicken for about 3 minutes, or until softened.
- Now add the mushrooms and continue frying for 3 minutes.
- Add everything else except the spinach and bring to a simmer, stirring well.
- Now add the spinach leaves and cover and leave to simmer on medium heat for another 5-8 minutes or until thickened.
- Serve alone or with steamed low carb veggies/low carb noodles and garnish with the almonds and sesame seed oil.
Disclaimer
*This is an unofficial page and has no affiliation or endorsement from Slimming World. Slimming World's website can be found at https://www.slimmingworld.co.uk/. Any syn values are personal estimates and not verified by Slimming World.
Nutrition
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