Slow Cooker Brazilian Chicken Stroganoff
This post contains affiliate links, which means I may earn a small commission at no extra cost to you.
Okay, settle in, because this is one of my heart recipes. Estrogonofe, or stroganoff as we say here, was on the table constantly when I was growing up. It is one of those dishes my Brazilian side made on repeat, and the second I smell that creamy tomato sauce I am a kid again, hovering by the stove asking how much longer. Making it in the slow cooker is my grown up, busy mom version, and it works beautifully.
Now, if you are picturing the beige Russian stroganoff, let me gently stop you right there. Brazilian stroganoff is its own thing entirely. It is creamy, yes, but it gets a little sweetness and a gorgeous color from tomato, and it is always, always served over white rice with a mountain of crispy potato sticks on top. Those potato sticks are not a garnish in my family, they are the whole point.
What makes it Brazilian
The thing that surprises people the first time they make this is the tomato paste and yes, a little ketchup. I know, I know, but trust me and trust generations of Brazilian home cooks before me. That touch of tomato is exactly what gives estrogonofe its signature warm, slightly sweet flavor and that pretty blush color. The other non negotiable is creme de leite, which is basically a rich cream. I use heavy cream here and it gets you right where you need to be.
You stir the cream in at the very end, off the heat, so it stays silky and does not break. That is the one little step that makes the whole thing come together into that luscious sauce I grew up dipping my rice into.
The potato sticks are the soul
I cannot stress this enough. The crispy shoestring potato sticks, batata palha, are what make this dish feel like home to me. They go on top right before you eat, so they stay crunchy against the creamy chicken and soft rice. You can find them at most grocery stores near the chips or in the international aisle, and at Brazilian markets they come in big glorious bags. Do not skip them. My whole childhood is in that crunch.
This is comfort food in the truest sense for me, the kind that tastes like family and a specific kitchen and a specific time. I hope it becomes a cozy regular at your table too, even if your version is a little different from mine. That is how good recipes travel.
Slow Cooker Brazilian Chicken Stroganoff
Ingredients
Method
- Add the chicken, onion, garlic, tomato paste, ketchup, chicken broth, salt, and pepper to your slow cooker. Stir to coat the chicken.
- Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the chicken is tender.
- About 30 minutes before serving, stir in the sliced mushrooms and let them cook through.
- Turn off the heat and stir in the heavy cream until the sauce is smooth and creamy. Taste and adjust the salt.
- Serve over white rice and top generously with crispy potato sticks.
Notes
Make it a slow cooker night
The beauty of doing this in the slow cooker is that you throw everything in, walk away, and come home to a house that smells incredible and a dinner that is basically done. A quick stir of cream, a pot of rice, a bag of potato sticks, and you have a meal that feels like a hug. Those are the dinners worth holding onto.
Tools for This Recipe
- Crock-Pot 7 Quart Manual Slow Cooker: A roomy, simple slow cooker that fits a family size batch of this stroganoff.
- AROMA Digital Rice Cooker: Since this is always served over white rice, a rice cooker means one less pot to watch while dinner finishes.
So glad you are here.
xo, Pam
