Ingredients
Scale
2 lbs boneless skinless chicken thighs
6 strips bacon, chopped
2 cups mushrooms, sliced
2 cups baby spinach
1 cup jasmine rice (uncooked)
2 cups chicken broth
1 cup heavy cream
1/2 cup sour cream
3 cloves garlic, minced
2 shallots, finely sliced
2 carrots, shaved into ribbons
2 tablespoons butter
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon thyme
Salt and pepper to taste
Maple-Chili Crunch & Garnish:
2 tablespoons maple syrup
1 teaspoon chili flakes
1/4 cup roasted macadamia nuts, crushed
1/4 cup panko breadcrumbs
2 tablespoons grated parmesan
1 tablespoon butter (for browning)
4 slices prosciutto, crisped
6 sage leaves
2 tablespoons garlic chive oil
Crispy fried leek threads
Instructions
In a skillet, cook chopped bacon until crispy. Remove and set aside, keeping 1 tablespoon of fat in the pan.
Add shallots, garlic, and mushrooms to the pan and sauté until softened and lightly caramelized.
Place chicken thighs in the slow cooker. Season with salt, pepper, paprika, and thyme.
Add sautéed mixture, chicken broth, and uncooked rice. Stir gently.
Cover and cook on LOW for 6 hours or HIGH for 3–4 hours, until chicken is tender and rice is fully cooked.
Stir in heavy cream, sour cream, spinach, and butter. Let cook for an additional 10–15 minutes until creamy and wilted.
Meanwhile, prepare the crunch: toast panko in butter with parmesan until golden. Add crushed macadamia nuts and set aside.
Crisp prosciutto in a pan until brittle. Fry sage leaves in butter until crisp.
Mix maple syrup with chili flakes for the glaze.
Serve the creamy stroganoff in bowls. Top with bacon, prosciutto shards, sage chips, carrot ribbons, crunchy topping, and fried leeks.
Finish with a drizzle of maple-chili glaze and garlic chive oil for a glossy, vibrant finish.