Print

Slow Cooker Mushroom Stroganoff

Creamy mushroom stroganoff with sliced mushrooms and herbs, served over whole-grain or zucchini noodles.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This slow cooker mushroom stroganoff has become my go-to for turning a hectic day into a cozy evening with minimal effort. As someone who manages dietary needs while craving classic comfort foods, I created this recipe to deliver that rich, creamy stroganoff experience without the heavy carbs or sugar spikes. It is the perfect answer for anyone searching for healthy slow cooker meals that feel indulgent yet fit perfectly into a diabetic friendly meal plan.

Ingredients

Scale
  • 2 pounds mixed fresh mushrooms (cremini, shiitake, and white button), sliced
  • 1 large yellow onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 cup vegetable broth (low sodium)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce (check for gluten-free if needed)
  • 1 teaspoon smoked paprika
  • 1/2 cup plain Greek yogurt or light sour cream
  • 2 tablespoons cornstarch or arrowroot powder
  • 2 tablespoons water
  • 1/4 cup fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Prepare the Mushrooms and Aromatics: Wipe the mushrooms clean with a damp paper towel and slice them uniformly. Thinly slice the onion and mince the garlic.
  2. Combine in the Slow Cooker: Place the sliced mushrooms, onion, and garlic directly into the slow cooker insert. Add the vegetable broth, tomato paste, Worcestershire sauce, and smoked paprika. Stir everything well to ensure the tomato paste is fully incorporated into the liquid.
  3. Cook to Perfection: Cover and cook on LOW for 5-6 hours or on HIGH for 2-3 hours. The mushrooms should be tender and the sauce fragrant. About 30 minutes before serving, create a slurry by whisking the cornstarch with the 2 tablespoons of water in a small bowl until smooth. Stir this slurry into the stroganoff to thicken the sauce.
  4. Finish and Serve: Turn off the slow cooker. Stir in the Greek yogurt or sour cream until the sauce is creamy and uniform. Finally, fold in the fresh parsley and season with salt and pepper to taste. Serve immediately over cauliflower rice, zucchini noodles, or a whole wheat egg noodle for those who can accommodate the extra carbs.

Notes

For a dairy-free version, substitute the Greek yogurt with unsweetened coconut cream. If you prefer a deeper flavor, a splash of dry white wine added with the broth works wonderfully. This recipe is naturally vegetarian, aligning with searches for a vegetarian diabetic dinner, and is a fantastic low carb comfort food option.

Nutrition

Find it online: https://www.stacksipsnack.com/slow-cooker-mushroom-stroganoff/