Slow Cooker Red Wine Vinegar and Chicken Stroganoff
Knock out two meals at once by doubling this recipe and freezing half for the next week's lunches or dinners.
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Servings: 4
Equipment
- Slow Cooker
Ingredients
- 4 boneless, skinless chicken breasts fillets (cut into cubes)
- 1 yellow onion (diced)
- 2 cloves garlic (minced)
- 1 16 oz. package sliced mushrooms
- 1/2 tsp. black pepper
- 1/2 tsp. salt
- 1/2 cup red wine vinegar
- 2 cups chicken broth (low sodium)
- 1 cup plain Greek yogurt
Instructions
- Place the cubed chicken in the bottom of the slow cooker. Add mushrooms, onion, garlic, black pepper, salt, 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 Greek yogurt and cook for 10 additional minutes. The yogurt will thicken up the broth and add to that classic stroganoff taste.
- Serve as is, over brown rice, or whole wheat pasta.
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