Slow Cooker Turkey Stroganoff

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This turkey stroganoff will become a staple in your house!

ways to use Greek yogurt

Stroganoff is a recipe that is both versatile and easy to prepare, which we love at Skinny Ms.. Our version of Skinny Stroganoff calls for healthier ingredients than traditional recipes without compromising flavor. Enjoy!

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Slow Cooker Turkey Stroganoff

This superb stroganoff dish is a great budget-friendly addition to your weekly meal plan.
Prep Time 10 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 40 minutes
Yield 5 people
Serving Size 1 cup
Course Dinner
Cuisine European
Author SkinnyMs.

Ingredients

  • 1 pound lean ground turkey
  • 1 onion mild, diced
  • 4 ounces mushrooms button or baby bella, sliced
  • 1 cup chicken broth fat-free, low-sodium
  • 3 tablespoons tomato paste
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon black pepper
  • salt to taste
  • 1 cup Greek yogurt low-fat
  • 2 tablespoons cornstarch optional, add if a thicker sauce is preferred

Instructions

  • In a large skillet add ground turkey and cook until it loses its pink color, drain off any fat and add to the slow cooker. Add extra virgin olive oil to the same skillet and sauté mushrooms and onions over medium-low heat until tender, about 6 minutes.
  • Add the remaining ingredients to the slow cooker, except yogurt and cornstarch. Cover and cook on low 4-6 hours. Combine Greek yogurt with cornstarch, add to stroganoff and continue cooking 30 minutes. Serve over whole-wheat egg noodles or brown rice, if desired.

Notes

Nutrition Fact: Data does not include pasta or rice
This recipe can easily be adapted to be made in a skillet. Cook the turkey and onion, drain and return to the skillet. Add the remaining ingredients, except yogurt & cornstarch, stir and cook approximately 30 minutes. Add yogurt and cornstarch, stir and cook until thickened.
 

Nutrition Information

Serving: 1cup | Calories: 235kcal | Carbohydrates: 17g | Protein: 21g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 71mg | Sodium: 252mg | Fiber: 1g | Sugar: 3g |
SmartPoints (Freestyle): 1
Keywords Budget-Friendly, Diabetic-Friendly, Slow Cooker

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The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

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40 Comments

    1. It's not actually cooked completely. As with most slow cooker recipes, toss in the ingredients, cover, turn on and come home to a hot meal. If you choose to cook on the stove, that's fine but you'll need to cook it for a few hours. Thanks!

  1. Does this have to be cooked in a slow cooker? I would like make this tonight but don't have time for it to cook that long. If so, how would I adjust the cooking time? Lol, sorry…really inexperienced "cook" here!!

    1. Stacey, No, it doesn't. Food automatically cooks faster on the stove so here you go. Cook the turkey onion and mushrooms as the recipes states, then add everything to a large pot/saucepan, bring to a boil, reduce to a simmer and cook for about 1 hour, add yogurt and cornstarch mix, stir, cover and cook another 30 minutes. Enjoy! Please lets us know how it turns out for you. Thanks. 🙂

  2. This was great!  I didn't realize it was a slow cooker until 5:30pm, so I did it all in a skillet, and it was great!

  3. Super yummy, but it definitely didn't need 7-8 hours in the crockpot.  3-4 on low would be PLENTY.  Even the kids liked it!

  4. For the ground lean turkey – are you using turkey breast or just ground turkey? I have a hard time finding the ground turkey breast, but there is lots of ground turkey. I thought the nutritional content of ground turkey was the same as for lean ground beef.

    1. Pamela, Either one will work fine. I use ground breast just because it has less fat, but also use regular ground.

    1. Kim, Yes…lean ground turkey breast. If you like a little more fat feel free to use a mixture of dark and white meat.

  5. I made this yesterday using ground turkey breast. I'm not a big fan of store bought ground meats (because of the skin, connective tissue, etc. they contain) and typically grind my own, but the only turkey breast available unground was in large quantities and expensive. The ground turkey breast is pricier than the lean ground turkey, but it is MUCH healthier… lower in fat and doesn't have a bunch of mystery parts. Because it is lean it can be dry, but since this simmers in the slow cooker after browning, it keeps it moist.

    This recipe was definitely tasty. Even the kids liked it (aside from picking out the mushrooms which neither one likes LOL). I used twice as many mushrooms as it called for because I love them. I think if I make it again I'll add some sliced squash and carrots to it and reduce the chicken broth slightly to make up for the extra moisture the veggies will add while cooking.
    I ended up only cooking it for about 7 hours total. At 6 hours I added the cornstarch/greek yogurt mixture (I wanted it to cook more than 30 minutes because I like thicker sauces), and at 6 hrs 30 minutes I started the water for the whole wheat pasta I served it over.

  6. The recipe just says lean ground turkey, which is not turkey breast… but I made it with ground turkey breast and it came out great.

  7. I may be doing something wrong. It tastes great, but I only got 3 servings (1 cup each). Is am doing Weight Watchers so I am trying to make sure I have the serving sizes right. Could I be doing something wrong?

    1. Hmmmmm…there's a lb of ground turkey. Should be getting 4 servings at least. Maybe up the noodles slightly! 🙂

  8. I did not realize it was a slow cooker recipe until later in the afternoon also so I made it on the stove. Was easy and taste great.

  9. I made this tonight and thought the recipe as-is is quite bland. After serving it for dinner, I looked up a couple turkey strog recipes and noticed several call for nutmeg, thyme and garlic. I doubled my initial recipe so added 1-2 tsp thyme,1/4 tsp nutmeg, a few dashes of salt and garlic salt (because it was too late to add garlic). I think the recipe with spices hits the spot but unfortunately I didn't love the original

  10. This looked and smelled great until I added the yogurt and cornstarch mixture. It all curdled with tiny white specks. My yogurt was fresh with a June 2013 date on it…anyone else have this issue? 🙁 Also added Megan's suggestions – yum.

    1. Karen, I remade the recipe and tweaked just a bit. I also added skillet/stovetop directions. Try using low-fat Greek Yogurt instead of fat-free…this should prevent any curdling.

  11. Yum, yum, yum!! I added more seasonings, garlic and a little extra balsamic but next time I would add more mushrooms and cut the yogurt and tomato paste down. Mine came out very rich and thick and not brothy like the picture shows. I even added some pasta water to thin it a bit.

    Definitely making this again though and helps me in making similar items that I have avoided as I don't like to use "Cream of" whatever condensed soups.

  12. Love this recipe – thank you. Does your nutritional and SP information include the pasta or rice, or would that be extra points?

    1. Hi Kimberly. The nutrition facts listed above the recipe include zero point ingredients. In order to calculate Freestyle Points, you need to use the nutrition information for the ingredients list excluding the zero points items. The Freestyle Points listed as 1 is the correct number.

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