Beef stroganoff is a favorite among many, but I’ve never been too keen on it. However, I was craving a simple dish and had tons of fresh veggies. So, I gave the stroganoff a shot using chicken instead. Let me tell you, this slow cooker chicken stroganoff is so juicy and delicious! It’s permanently in my dinner rotation now!

Skinny Slow Cooker Chicken Stroganoff

Prep time: 10 minutes

Cook time: 4-5 hours

Yield: 5 servings

Serving size: 1/5 of dish

Ingredients

  • 2 lbs bone-in chicken breast, skin removed + trimmed
  • 4 cups dry egg noodles, cooked
  • 16 oz mixed mushrooms, sliced
  • 3 medium carrots, sliced
  • 1 small onion, finely chopped
  • 1 cup frozen peas, thawed
  • 1 cup reduced-fat sour cream
  • ⅓ cup all-purpose flour
  • ¼ cup dry sherry
  • 1 tsp salt
  • ½ tsp freshly ground pepper

Instructions

  1. Combine mushrooms, carrots and onion in a 5- to 6-quart slow cooker. Add chicken.
  2. Cover and cook on high for 4 hours or on low for 8 hours.
  3. Transfer the chicken to a cutting board and cut into bite-size pieces
  4. Whisk sour cream, flour and sherry in a bowl.
  5. Stir sour cream mixture into the slow cooker along with peas, salt and pepper.
  6. Cover and cook on high until thickened - about 15 minutes.
  7. When the sauce is done, gently stir in the chicken.
  8. Serve over noodles.

Nutrition Information

Per Serving (1/5 of dish):

Calories: 494

Fat: 8g

Carbohydrates: 52g

Fiber: 6g

Protein: 50g

Sugars: 8g

Sodium: 547 mg

Vitamin A: 8%

Vitamin C: 9%

Calcium: 8%

Iron: 11%

WWP+: 12 points

http://www.skinnymom.com/2013/08/01/skinny-slow-cooker-chicken-stroganoff/