Slow Cooker Balsamic Mushroom and Chicken Stroganoff

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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.

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Slow Cooker Balsamic Mushroom and Chicken Stroganoff

High in protein and low-carb, this non-traditional stroganoff is perfect for a busy family whose focus is healthy living.
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Yield 8 people
Serving Size 1 cup
Course Dinner
Cuisine European
Author SkinnyMs.


  • 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


  • 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.


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

Nutrition Information

Serving: 1cup | Calories: 187kcal | Carbohydrates: 9g | Protein: 27g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 46mg | Sodium: 207mg | Fiber: 1g | Sugar: 5g |
SmartPoints (Freestyle): 1
Keywords Keto, Kid-Friendly, Low-Carb, Slow Cooker

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      1. Whoops didn't read this when I layered my crockpot with whole, boneless breasts this morning. I'll try to cut them up when I get home in couple of hours. Can't wait to try it. Love your recipes!

  1. Vicky, The recipe calls for adding tomato sauce last. However, feel free to combine the yogurt with tomato sauce and pour over chicken last.

  2. 3 out of the 4 of us hate mushrooms. Sounds delicious except for that part. Any suggestion on a vegetable substitution? Green beans maybe?

  3. Do you remove the chicken from the crockpot before adding the yogurt? Or do you drain the liquids off or just add the yogurt at the end with everything in the crockpot?

  4. I'm confused. I read the recipe then read through the comments and I see things like tomato sauce, onion and garlic powder mentioned which are no where to be found in the recipe. Also there was a comment about a 16 oz container of greek yogurt which is double the amount of the 1 cup the recipe above calls for. What am I missing here??

    1. Kiera,

      Sometimes a comment is left under a certain recipe when the person intented it for a different one. Please read the directions and ingredients listed for the recipe and you'll be good to go. 🙂

  5. This was a HUGE hit at my house. All 3 littles had 2nd helpings and both my husband and I loved it! Great recipe. Thanks!

  6. i love your recipes but i live in Wales UK i very much need a converrter for cups to lbs/ozs or metric and for liquids if possible thankyou

    1. Tash, Chicken broth is the same as chicken stock. You can buy a low sodium version in a carton in the store or make it by bringing chicken, carrots, celery, onions, and a bay leaf to a boil in a pot of water, and then allowing to simmer for at least one hour and up to four hours. Strain the liquid into a pot and make your soup from there. Disregard the chicken and veggies. Another method is to use the chicken, just remove it from the pot right after it is fully cooked and shred. Strain out the liquid into a pot and use it, and place the shredded chicken into the soup/recipe. Add salt to stock only at the end.

  7. The yoghurt curdled after adding it 4hours after cooking it on high, did that happen to anyone else? How do I prevent it?

    1. Be sure to add the yogurt or sour cream 10 minutes prior to the end of cooking time. Also, fat-free yogurt is not
      recommended for this recipe as it will likely curdle.

    2. Yes. This happened to me and I want to scream. The recipe says fat free yogurt, but then the comments say don’t use fat free yogurt? Which is it?

      1. Melissa, Please see added note about what type of yogurt to use. I have used 0% fat Greek yogurt without issue.
        However, other readers have had problems with their recipe curdling. Hope this helps.

  8. Just saw that nonfat greek yogurt was not recommended but its all I have! Anyway I can use it and prevent from

    1. Non-fat yogurts are less stable when cooking because it is the fat that protects the proteins from curdling, so we don’t recommend giving it a try. If you must, there are a few things you can do to increase your chances of success, but again, we recommend using a yogurt with fat. You can try allowing the yogurt to warm to room temperature before cooking or try adding a bit of cornstarch to your yogurt prior to heating.

    1. Megan, Try decreasing the broth by 1/2 cup. It typically is fairly thick once you add the yogurt or sour cream, so I’m not sure
      why yours was watery.

      1. I just made this tonight and mine was super watery too. I even added sour cream and it just all melted into the liquid. I can’t think why it would be so watery unless the mushrooms released a bunch of liquid. The chicken was also overcooked so I would try reducing the cooking time next time.

  9. In order to correct my mistake of using nonfat yogurt and to prevent curdling, I added flour, and that seemed to really help! Thanks! Mine was a bit watery but I just poured out extra broth once I let it settle in a Tupperware in the fridge. The leftovers were even better because all the flavors had settled in and the sauce had thickened up

  10. What is the total recommended weight of chicken? I only have boneless skinless chicken breasts but am not sure what constitutes a filet. Thanks!

    1. 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.

  11. 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.

    1. 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.

  12. 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

    1. 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! 🙂

  13. 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!

  14. 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!

  15. 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!

  16. Could you use chicken thighs? And if so, what would be the equivalent roughly considering they’re bone-in?

    1. 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!

  17. 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.

    1. 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.

    1. Pauline, If you do freeze this recipe, it will need to be cooked, cooled, then frozen. I recommend adding the yogurt when reheating.

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