I came across a recipe for Crockpot Chicken Stroganoff over at The Shrinking Jeans Blog, which I found via Pinterest. Beef Stroganoff is a regular on the menu here at my house, so I was excited to find a much healthier option. It’s 4 WW points without the pasta! I love to make organic choices whenever possible, so I always try to use organic meats, dairy, canned goods & produce.
The recipe is definitely worth a try. It’s not as good as beef stroganoff made with full fat sour cream (and also not as fattening either!) But it’s still rather tasty and so simple that you just have to try give it a try!
– 1 lb. of chicken breast (already in the crock pot in the above photo!)
– 1 can of 98% fat free Cream of Mushroom Soup
– 1 packet of Lipton Onion Soup Mix
– 16 oz. of fat free sour cream
– Egg noodles
Put your chicken in the crock pot. Mix all other ingredients together in a bowl. Add some fresh ground pepper. Cook on low 4-6 hours. Check the internal temperature of your chicken to know when it’s done. I cooked mine on low for about 1.5 hours then on high for another 1.5 hours. Remove your chicken from the crockpot and shred it. You can use forks, I prefer to shred it in my mixer- so easy!
Mix your shredded chicken back into your stroganoff sauce. Instead of using your typical egg noodles, I used whole grain noodles.. I didn’t really notice a difference. So much healthier!
Here’s the finished product! Enjoy!