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Slow Cooker Series | Balsamic Mushroom and Chicken Stroganoff

My mother made everything from stroganoff sauce to banana bread with real cream. The full fat kind. As you can imagine it was all quite tasty! She also teased me that when I hit 30 my metabolism would slow down and what I ate would catch up with me... well then why get me hooked on such delectable foods Momma? ;) She was a little off on the exact age, it was more like 28, but I learned to adapt those delicious meals I enjoyed as a kid to a healthier palate. Continuing our slow cooker series, try out one of my faves below and let me know what you think.

Slow Cooker Balsamic Mushroom and Chicken Stroganoff

Yield: Approximately 8 Cups | Serving Size: 1 Cup | Calories: 187


  • 4 chicken breast filets, cut into cubes
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 (16 ounce) package sliced mushrooms
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon kosher or sea salt
  • 1/2 cup balsamic vinegar
  • 2 cups chicken broth, fat-free
  • 1 cup plain Greek yogurt, low-fat (optional sour cream)


Place the cubed chicken in the bottom of the slow cooker. Add mushrooms, onion, garlic, black pepper, salt, balsamic vinegar, and chicken broth. Cover and cook on low 5-6 hours or high 3-4 hours.

When the chicken is done, stir in the yogurt or sour cream and cook for 10 additional minutes.

Serve as is, over whole wheat egg noodles, brown rice, or whole wheat pasta.

NOTE: The yogurt will thicken up the broth and add to that classic stroganoff taste.

As always, love much, laugh often, eat delicious, nutritious and filling food and look fabulous while doing it all! ;) Love, Blair

Susan Hamblen on February 5, 2016 at 02:24pm
I am going to try this recipe out!
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