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Start by chopping the onion and garlic.
In a slow cooker, combine the chicken, onion, garlic, Dijon mustard, smoked paprika, tomato puree, salt, and pepper.
Pour in the chicken stock and add the mushrooms.
Stir everything together until well mixed.
Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Once cooked, stir in the light sour cream and sprinkle with chopped parsley before serving.
Serve the chicken stroganoff over a bed of mashed potatoes.