Your whole family will love this stroganoff!
While this may not be a traditional stroganoff recipe, we promise you our balsamic mushroom and chicken stroganoff is a recipe your family will request again and again. Chicken stroganoff is a great alternative to the traditional dish because it cuts down on the saturated fat in the beef variety, but still has the creamy, indulgent texture and the rich, delicious taste. This slow cooker chicken recipe is one of our favorites for the cold winter months when you just need something to stick to your ribs and warm you up.
Slow cooker recipes are a dream come true for busy families. They can be prepped quickly and prepared in advance, so dinner is ready and waiting when everyone arrives home for the evening. Meals in a slow cooker can even be prepped and frozen, so you have a month of dinners all set to go far ahead of when you need them. This slow cooker balsamic mushroom chicken dish is sure to be one of the family favorites from your selection.
If you are looking to assemble a collection of slow cooker recipes, try one of our other slow cooker options. Or if you just want something new to try for serving chicken, this stroganoff is sure to be a hit.
Slow Cooker Balsamic Mushroom and Chicken Stroganoff
Ingredients
- 4 boneless skinless chicken breasts cut into cubes
- 1 yellow onion diced
- 2 garlic cloves minced
- 16 ounces mushrooms sliced
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher or sea salt
- 1/4 cup balsamic vinegar
- 1 cup chicken broth fat-free
- 1 cup Greek yogurt plain, fat-free has curdled for some readers. You may prefer 2% or full-fat
Instructions
- 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. Serve as is, over whole-wheat egg noodles, brown rice, or whole-wheat pasta.
Notes
Nutrition Information
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Could you add raw green beans to this with the other ingredients & cook the full time?
Great question, Shana.
Wait to add the raw green beans until the last hour or so of cooking. This way they don’t become too mushy.
Sorry the chicken didn’t turn out! I would recommend using white balsamic instead of dark if the color was an issue. This way you can still use the full amount in the recipe and keep the balsamic flavor. Reducing broth is a great option, as you suggested.
My yogurt curdled. I have no idea why.
Make sure you add the yogurt at the very end. After adding the yogurt, cook for less time than the suggested 10 minutes. Sometimes if the liquid you’re adding the yogurt to is too hot, the yogurt will curdle. Also, make sure you’re using plain Greek yogurt – not low fat which is more likely to curdle.
What size slow cooker are these recipes for? I have a 3 quart and don’t want to attempt if they don’t fit in my slow cooker. these look like awesome recipes
Gina, Hmmmmm…3 quart is about half the size used when we came up with this recipe. I would suggest cutting the recipe down a little. Keep us posted! 🙂
If I’m cutting the recipe in half, do I cut the cooking time in half as well?
Angela, The cooking time is approximately the same. 🙂
I accidentally put the yogurt in with all of the other ingredients when I turned on the crockpot. Did I ruin it? How can I fix it? Worried about texture and flavor profile. It has another four hours to cook. Thank you!
Lauren, How did it turn out?
Mine turns out very watery and not very flavorful. Could Skinny Ms. test this recipe again?
This was really good! I changed a few things. I used boneless, skinless thighs and left them whole. I also thickened it by removing two Tblsp liquid and mixing with 2 Tblsp cornstarch. Add back in and cook 15 mins or so, then add yogurt and cook another 15 mind. Excellent!
Ugh! Cooked on low and the full fat yogurt curdled immediately. So disappointed. Any ideas on trying again? I loved the idea of yogurt instead of sour cream, but this just didn’t work. Please tell me what to do!
Debbie, Hmmmm…never had that happen. Try stiring in the yogurt just before serving.
Could you use chicken thighs? And if so, what would be the equivalent roughly considering they’re bone-in?
Hi Ashley,
Yes! You can use chicken thighs. I would recommend using 6 to 8 chicken thighs for this recipe. You can choose to remove the bone before cooking. If you choose to cook bone-in make sure to remove the bone before serving, the chicken will fall right of the bone! Often, leaving the bone in will also add more flavor. Good luck, and let us know how your Stroganoff turns out!
I love the taste but mine turned out super watery too. I think it has to be 16 ounces of yogurt or sour cream and not a cup. I added corn starch and some flour to try to thicken it up before serving. Otherwise – we really liked it. Great combination of flavors.
Debbie, It only calls for 1 cup yogurt or sour cream, 8 ounces. 🙂
Can I make this in a instant pot?
Hi Andrea, you can make this in an Instant Pot. Follow the directions as listed in the recipe. Instead of cooking in the slow cooker, cook in the Instant Pot with the manual setting, high pressure, for about 20 minutes. You can manually release the steam before moving on to the next step.
Can you freeze this if do before or after add yoghurt
Pauline, If you do freeze this recipe, it will need to be cooked, cooled, then frozen. I recommend adding the yogurt when reheating.