When I was in college, I was dating a special guy. His birthday was coming up, and I asked him what his favorite meal was. His answer was Beef Stroganoff. Even though classic Russian Stroganoff had been popular in the U.S. since the 1950s, I had never eaten it, much less cooked it. Well, it was long before the days of computers and checking online for recipes. I, of course, went to my favorite place, the library, and found a recipe there. My fellow had a surprise birthday meal of beef stroganoff, which included the classic ingredients of sour cream, mushrooms, onions, pasta, and steak, and I discovered a new dish I loved.
Today I’m sharing a leaner Stroganoff. I have seen recipes for a crockpot Stroganoff made with chicken for some time. I don’t want to use the shortcuts of condensed mushroom or cream of chicken soups or packets of dry onion mix. There are too many chemicals in many of the prepared foods. I’m using low-salt chicken broth, low-fat Greek yogurt, or low-fat sour cream for the classic flavor with fresh mushrooms and onion. Most recipes suggest boneless, skinless chicken breast cubed, but several people like to use boneless, skinless chicken thighs. I am using chicken breasts today, but you could also try the frugal boneless, skinless thighs. I’m skipping all the browning and placing all ingredients in the slow cooker. Turn on low and do other things. In 5 hours, dinner is ready when you add cooked egg noodles and a salad. For non-pasta lovers, you can also serve the meal over rice. I hope your family likes Chicken Stroganoff straight from the slow cooker.
Ingredients
- 1 large onion chopped
- 1 garlic clove chopped
- 8 oz sliced mushrooms
- 1 1/2 lb cubed boneless, skinless chicken breasts (or thighs)
- 12 oz egg noodles
- 1 cup low salt chicken broth
- 1/4 cup dry white wine
- 1 tsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 3 tbsp flour
- 1 tbsp tomato sauce
- 1 bay leaf
- salt and pepper to taste
- fresh chopped parsley for garnish
Instructions
- Grease or spray inside of slow cooker with cooking spray
- Place onions, garlic, chicken and mushrooms in bottom of crock pot
- Add salt and pepper to taste and mix
- In large bowl add chicken broth, Worcestershire sauce, Dijon mustard, tomato paste, wine and flour
- Whisk to combine
- Pour broth mixture over ingredients in slow cooker
- Stir to mix
- Add bay leaf
- Turn slow cooker on low
- Let cook for 4 1/2 to 5 hours or until chicken is cooked through
- When ready to serve, bring a large pot of water to a boil
- Add 1 teaspoon salt to water for egg noodles
- Cook noodles according to package instructions
- Remove bay leaf from slow cooker and add Greek yogurt (or sour cream)
- Add more salt or pepper if needed and stir
- Serve immediately over cooked noodles
- Garnish with fresh parsley
Enjoy!
