Chicken Heart Stroganoff

Chicken Heart Stroganoff

This dish was prepared for the subreddit, /r/52weeksofcooking, where the theme was offal. I have always like chicken hearts but this was my first time cooking them. It was a lot easier than expected but the sauce was a little thin so I would make some changes next time. A** Blood is a home made chili powder that I make ( This dish came out plenty hot so you might want to omit some of the spices.



  1. 1 Onion
  2. 1 lb Mushrooms Whole
  3. 1 1/2 lbs Chicken Hearts
  4. 4 Cloves Garlic
  5. 1 Tablespoon Garlic Dijon Mustard
  6. 1 teaspoon salt
  7. 15 Black Pepper Cranks
  8. 1/2 Tablespoon Paprika Smoked
  9. 1 teaspoon Cayenne Pepper
  10. 1/2 teaspoon Blood A **
  11. 1 Cup Chicken Broth
  12. 1/4 Cup Heavy Cream
  13. 1 Cup Greek Yogurt Full Fat
  14. 1 lb Egg Noodles


435 mins
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    Slice onion into thin slices, slice mushrooms, and add to the crock pot

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    Cut the hearts lengthwise into thirds and add on top of crock pot.

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    Add the garlic, mustard, salt, pepper, smoked paprika, cayenne pepper, and A** Blood.

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    Pour chicken broth over the top.

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    Cover and cook on low for 6 hours.

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    After the hearts cook, bring a pot of water to a boil.

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    Add egg noodles and cook for 7 - 9 minutes.

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    Meanwhile, turn the heat on the slow cooker off and wait 5 minutes.

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    Stir in the cream and yogurt and allow to sit for 5 - 10 minutes.

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    Serve the stroganoff over the noodles.

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