Crock Pot Chicken Stroganoff
The recipe Crock Pot Chicken Stroganoff can be made in about 5 hours and 10 minutes. For $2.22 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 358 calories, 34g of protein, and 6g of fat each. 1850 people were impressed by this recipe. This recipe from Diethood requires yellow onion, garlic clove, dry white wine, and flour. Plenty of people really liked this beverage. All things considered, we decided this recipe deserves a spoonacular score of 94%. This score is spectacular. Similar recipes include Crock Pot Chicken Stroganoff, Crock Pot Chicken Stroganoff, and Crock-Pot mushroom stroganoff (Crock-Pot giveaway!).
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 300 minutes
Ingredients:
1 bay leaf
1 teaspoon Dijon mustard
¼ cup dry white wine* (see notes for substitutions)
4 cups egg noodles
3 tablespoons all-purpose flour
chopped fresh parsley, for garnish
1 garlic clove, minced
salt and fresh ground pepper, to taste
8-ounces sliced mushrooms
¼ cup non-fat plain yogurt
1 cup reduced sodium organic chicken broth
1-pound skinless, boneless chicken breasts, cubed
1 tablespoon Worcestershire sauce
1 large yellow onion, sliced
Equipment:
slow cooker
mixing bowl
whisk
Cooking instruction summary:
Lightly grease a 6-quart crock pot with cooking spray.Combine onions, garlic, mushrooms, and cubed chicken in the crock pot and season with salt and pepper; mix and set aside.In a mixing bowl, whisk to combine chicken broth, Worcestershire sauce, dijon mustard, wine and flour; whisk until thoroughly incorporated.Pour broth mixture over chicken in the crock pot and stir to combine.Add bay leaf and cover with a lid.Cook on LOW for 4 to 4-1/2 hours, or until chicken is cooked through; stir in egg noodles and continue to cook for 30 minutes, or until noodles are thoroughly cooked.If cooking on HIGH, cook for 2-1/2 to 3 hours, or until chicken is cooked through; stir in egg noodles and continue to cook for 20 to 25 minutes, or until noodles are thoroughly cooked.Remove bay leaf and stir in yogurt.Garnish with fresh parsley.Serve immediately.
Step by step:
1. Lightly grease a 6-quart crock pot with cooking spray.
2. Combine onions, garlic, mushrooms, and cubed chicken in the crock pot and season with salt and pepper; mix and set aside.In a mixing bowl, whisk to combine chicken broth, Worcestershire sauce, dijon mustard, wine and flour; whisk until thoroughly incorporated.
3. Pour broth mixture over chicken in the crock pot and stir to combine.
4. Add bay leaf and cover with a lid.Cook on LOW for 4 to 4-1/2 hours, or until chicken is cooked through; stir in egg noodles and continue to cook for 30 minutes, or until noodles are thoroughly cooked.If cooking on HIGH, cook for 2-1/2 to 3 hours, or until chicken is cooked through; stir in egg noodles and continue to cook for 20 to 25 minutes, or until noodles are thoroughly cooked.
5. Remove bay leaf and stir in yogurt.
6. Garnish with fresh parsley.
7. Serve immediately.
Nutrition Information:
covered percent of daily need
