Crock Pot Chicken Stroganoff

• Meat

  • 1 lb Chicken breasts, skinless boneless

• Produce

  • 1 Bay leaf
  • 1 Garlic clove
  • 8 oz Mushrooms
  • 1 Parsley, fresh
  • 1 Yellow onion, large

• Canned Goods

  • 1 cup Chicken broth, reduced sodium organic

• Condiments

  • 1 tsp Dijon mustard
  • 1 tbsp Worcestershire sauce

• Pasta & Grains

  • 4 cups Egg noodles

• Baking & Spices

  • 3 tbsp All-purpose flour
  • 1 Salt and fresh ground pepper

• Dairy

  • 1/4 cup Yogurt, non-fat plain

• Beer, Wine & Liquor

  • 1/4 cup White wine *see notes, dry

Found on diethood.com

Description

Ingredients

• 1 large yellow onion, sliced
• 1 garlic clove, minced
• 8-ounces sliced mushrooms
• 1-pound skinless, boneless chicken breasts, cubed
• salt and fresh ground pepper, to taste
• 1 cup reduced sodium organic chicken broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1/4 cup dry white wine* (see notes for substitutions)
• 3 tablespoons all-purpose flour
• 1 bay leaf
• 4 cups egg noodles
• 1/4 cup non-fat plain yogurt
• chopped fresh parsley, for garnish

Directions

• 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.

Nutrition