Slow Cooker Balsamic Mushroom and Chicken Stroganoff

Slow Cooker Balsamic Mushroom and Chicken 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

Yield: Approximately 8 Cups | Serving Size: 1 Cup | Calories: 187 | Total Fat: 4 gm | Saturated Fats: 1 gm | Trans Fats: 0 gm | Cholesterol: 46 mg | Sodium: 207 mg | Carbohydrates: 9 gm | Dietary fiber: 1 gm | Sugars: 5 gm | Protein: 27 gm | SmartPoints: 4 |

Ingredients

  • 4 boneless, skinless chicken breast fillets, 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
  • 1/4 cup balsamic vinegar
  • 1 cup chicken broth, fat-free
  • 1 cup plain Greek yogurt, full-fat recommend (optional sour cream)

Directions

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.

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

https://skinnyms.com/slow-cooker-balsamic-mushroom-and-chicken-stroganoff/

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76 Comments on "Slow Cooker Balsamic Mushroom and Chicken Stroganoff"

  1. Millie Rocheleau  February 19, 2012

    What size container of Greek yogurt? The recipe does not say.

    Reply
    • Skinny Ms.  February 19, 2012

      Sorry about that. It's 16 oz.

      Reply
    • SkinnyMs  October 31, 2015

      8 ounces.

      Reply
  2. Linda Nelson  March 26, 2012

    this is on my MUST MAKE list for tomorrow. Thanks for sharing 

    Reply
  3. Heidihenkel  April 2, 2012

    Do you cut up the chicken first?

    Reply
    • skinnyms  April 2, 2012

      Yes.

      Reply
      • Guest  December 20, 2012

        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!

        Reply
    • SkinnyMs  October 31, 2015

      Yes, it should be cubed as stated.

      Reply
  4. Pgraf12  June 10, 2012

    My fave!!! Yummy!!

    Reply
  5. Slinka  June 10, 2012

    Yummy a true favorite!!

    Reply
  6. kathy  June 10, 2012

    My favorite stroganoff recipe ever!  And I do love stroganoff!

    Reply
  7. Autumnfire41  June 10, 2012

    This recipe is so easy and so very tasty…I love it !

    Reply
  8. Skinny Ms.  February 24, 2013

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

    Reply
  9. Skinny Ms.  March 5, 2013

    Joanne, If you like a lot of extra sauce, go ahead and double the sauce ingredients.

    Reply
  10. Skinny Ms.  March 12, 2013

    Emily, Just seeing your comment…so sorry! So how did it turn out?

    Reply
  11. Pam  March 12, 2013

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

    Reply
  12. Skinny Ms.  April 17, 2013

    Beth, Whole Wheat Orzo would be tasty, as well as ww noodles.

    Reply
  13. Skinny Ms.  May 3, 2013

    Sarah, Try reducing the vinegar by half, as well as the garlic and onion powder. ๐Ÿ™‚

    Reply
  14. Lauren  May 14, 2013

    How small should you cut up the chicken?

    Reply
    • Skinny Ms.  May 15, 2013

      Lauren, Into 1-2″ cubes.

      Reply
    • SkinnyMs  October 31, 2015

      Into bite size cubes.

      Reply
  15. Mary  November 19, 2013

    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?

    Reply
    • GaleCompton  November 20, 2013

      Mary, Add the yogurt with everything in the slow cooker.

      Reply
    • SkinnyMs  October 31, 2015

      Just add the yogurt in with all the ingredients and stir.

      Reply
  16. Kiera  October 30, 2015

    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??

    Reply
    • SkinnyMs  October 31, 2015

      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. ๐Ÿ™‚

      Reply
  17. Darcey  November 2, 2015

    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!

    Reply
    • SkinnyMs  November 2, 2015

      Great! Thanks so much for the feedback. ๐Ÿ™‚

      Reply
  18. cris  January 6, 2016

    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

    Reply
  19. Tash  January 6, 2016

    What’s chicken broth, how do I make that!?

    Reply
    • Melissa Florero  January 7, 2016

      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.

      Reply
  20. Rachel  January 6, 2016

    When it says cup, is this a tea cup or a mug??

    Reply
  21. Raphael  January 7, 2016

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

    Reply
    • Gale Compton  January 8, 2016

      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.

      Reply
  22. Annie  January 11, 2016

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

    Reply
    • SkinnyMs.  January 12, 2016

      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.

      Reply
  23. Megan  January 11, 2016

    Mine is so watery! What did I do wrong?

    Reply
    • SkinnyMs.  January 13, 2016

      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.

      Reply
      • Jill  September 11, 2017

        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.

        Reply
  24. Nicole  January 13, 2016

    Do I seal the chicken before it goes in the cooker?

    Reply
  25. Dawn  January 15, 2016

    I think if I make this again, I’ll decrease the balsamic vinegar. It was just too sour and thin.

    Reply
  26. Annie  January 16, 2016

    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

    Reply
    • SkinnyMs.  January 16, 2016

      That’s great! Thanks for sharing!

      Reply
  27. Erica  January 30, 2016

    I don’t like balsamic vinegar? Is there a substitute for balsamic vinegar?

    Reply
    • Gale Compton  January 31, 2016

      Erica, Try this: 1/2 cup red wine or cider vinegar mixed with about one tablespoon coconut sugar or honey.

      Reply
  28. Ami  February 23, 2016

    I’m in the process of making this tonight for dinner tomorrow. Can’t wait to taste it!!

    Reply
    • SkinnyMs.  February 24, 2016

      Great! Let us know how you like it!

      Reply
  29. Heather  February 28, 2016

    I’m doing a low carb diet(no bread, pasta, rice), is there a substitute for the pasta?

    Reply
  30. Joe  April 11, 2016

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

    Reply
    • Melissa Bump  April 11, 2016

      Joe, About one pound of boneless, skinless chicken fillets in total.

      Reply
      • Joe  April 12, 2016

        Thanks!

        Reply
  31. Shana  October 17, 2016

    Could you add raw green beans to this with the other ingredients & cook the full time?

    Reply
    • Nichole  October 17, 2016

      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.

      Reply
  32. Tom  October 23, 2016

    Tried it today and it was nothing like the picture or the description . Way too watery (even after adding flour). Was very brown (not golden like the picture), probably from the balsamic. I will try less broth and less balsamic next time and definately full fat yogurt.

    Reply
    • Nichole Furlong  October 24, 2016

      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.

      Reply
  33. Mariellen  November 30, 2016

    My yogurt curdled. I have no idea why.

    Reply
    • Nichole Furlong  December 3, 2016

      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.

      Reply
  34. Gina  January 12, 2017

    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

    Reply
    • Gale Compton  January 12, 2017

      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! ๐Ÿ™‚

      Reply
  35. Angela  January 12, 2017

    If I’m cutting the recipe in half, do I cut the cooking time in half as well?

    Reply
    • Gale Compton  January 12, 2017

      Angela, The cooking time is approximately the same. ๐Ÿ™‚

      Reply
  36. Lauren  January 24, 2017

    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!

    Reply
  37. Sarah  March 14, 2017

    Mine turns out very watery and not very flavorful. Could Skinny Ms. test this recipe again?

    Reply
  38. Laurie  March 21, 2017

    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!

    Reply
  39. Debbie  April 13, 2017

    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!

    Reply
    • Gale Compton  April 14, 2017

      Debbie, Hmmmm…never had that happen. Try stiring in the yogurt just before serving.

      Reply
  40. Ashley  May 2, 2017

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

    Reply
    • Nichole Furlong  May 2, 2017

      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!

      Reply

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