Homemade Slow Cooker Chicken Bacon Stroganoff with Sun-Dried Tomatoes & Fresh Basil

 


Chicken Bacon Stroganoff (Stovetop/Oven Version)


I haven’t tried this one yet, but it looked too good not to share.

Creamy, hearty, and full of flavor with smoky bacon, sun-dried tomatoes, and fresh basil — it’s the kind of cozy fall meal that makes your home smell amazing.


If you give it a try, let me know how it turns out. I might have to make it soon myself. Maybe tonight 🙂


Ingredients


Ingredients

4 boneless, skinless chicken breasts

6 slices thick-cut bacon, chopped

1 medium onion, diced

4 cloves garlic, minced

1 cup sun-dried tomatoes, chopped (oil-packed, drained)

1½ cups chicken broth

1 tablespoon Worcestershire sauce

1 teaspoon smoked paprika

1 teaspoon salt

½ teaspoon black pepper

1½ cups sour cream

1 tablespoon Dijon mustard

1 tablespoon cornstarch + 2 tablespoons water (for thickening)

½ cup grated Parmesan cheese

⅓ cup fresh basil, chopped

Cooked egg noodles or pasta, for serving


⸻


Stovetop Directions

  1. Cook the bacon in a large skillet or Dutch oven until crispy. Remove and set aside.
  2. Sauté onion and garlic in the bacon fat for 2–3 minutes until fragrant.
  3. Add chicken breasts to the pan and sear 3–4 minutes per side, until lightly golden.
  4. Add broth, sun-dried tomatoes, Worcestershire, paprika, salt, and pepper. Cover and simmer on medium-low for about 25–30 minutes, until the chicken is tender and cooked through.
  5. Remove chicken and shred or slice.
  6. Whisk in sour cream, Dijon mustard, Parmesan, and the cornstarch slurry (1 Tbsp cornstarch + 2 Tbsp water) into the sauce. Simmer gently for 5–10 minutes until thickened (don’t boil or it may curdle).
  7. Return chicken and bacon to the pan and stir to coat.
  8. Add fresh basil just before serving.
  9. Serve over egg noodles or your favorite pasta.


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