Chicken Stroganoff
This one-pot chicken stroganoff recipe with egg noodles, mushrooms, and creamy sauce is perfect for all your gatherings.
Servings: 4
Ingredients
- 1 large yellow onion, sliced
- 1 clove garlic, minced
- 8 ounces sliced mushrooms
- 1 pound skinless, boneless chicken breasts, cubed
- salt and freshly ground black pepper, to taste
- 1 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ¼ cup dry white wine
- 3 tablespoons all-purpose flour
- 1 bay leaf
- 4 cups egg noodles
- ¼ cup non-fat plain yogurt
- chopped fresh parsley, for garnish
Instructions
- 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 the chicken broth, Worcestershire sauce, dijon mustard, wine, and flour; whisk until thoroughly incorporated.
- Pour the broth mixture over the chicken in the crock pot and stir to combine.
- Add the bay leaf and cover with a lid.
- Cook on LOW for 3 to 4 hours, or until the chicken is cooked through; stir in the egg noodles and continue to cook for 30 minutes, or until the noodles are tender.
- Remove the bay leaf and stir in the yogurt.
- Garnish with fresh parsley and serve.
Notes
- If cooking on HIGH, cook for 2 to 2.5 hours, or until the chicken is cooked through; stir in the egg noodles and cook for 20 minutes or until the noodles are done.
- For the wine, I suggest using Sauvignon Blanc or Chardonnay. If you don't want to use wine, add more chicken broth.
- I used chicken breasts for this recipe, but you can also use boneless chicken thighs.
Nutrition
Calories: 360kcal | Carbohydrates: 39g | Protein: 32g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 139mg | Sodium: 199mg | Potassium: 725mg | Fiber: 2g | Sugar: 4g | Vitamin A: 50IU | Vitamin C: 4mg | Calcium: 65mg | Iron: 2.6mg
