Low Fat Crock Pot Chicken Stroganoff Recipes

SLOW COOKER CHICKEN STROGANOFF

Steps:

• Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
• Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

CROCK POT CHICKEN STROGANOFF RECIPE

Steps:

• Lightly grease a 6-quart crock pot with cooking spray.
• Combine onions, garlic, mushrooms, and cubed chicken in the crock pot and season with salt and pepper; mix and set aside.
• In a mixing bowl, whisk to combine chicken broth, Worcestershire sauce, dijon mustard, wine and flour; whisk until thoroughly incorporated.
• Pour broth mixture over chicken in the crock pot and stir to combine.
• Add bay leaf and cover with a lid.
• Cook on LOW for 4 to 4-1/2 hours, or until chicken is cooked through; stir in egg noodles and continue to cook for 30 minutes, or until noodles are thoroughly cooked.
• If cooking on HIGH, cook for 2-1/2 to 3 hours, or until chicken is cooked through; stir in egg noodles and continue to cook for 20 to 25 minutes, or until noodles are thoroughly cooked.
• Remove bay leaf and stir in yogurt.
• Garnish with fresh parsley.
• Serve immediately.

HEALTHIER SLOW COOKER CHICKEN STROGANOFF

Steps:

• Combine the carrot, parsley, onion, garlic, lemon zest, salt, and ground pepper in a small blender or food processor. Process until finely chopped and transfer to slow cooker. Add chicken and butter and mix. Cook on Low for 5 to 6 hours.
• Stir in Neufchatel cheese, chicken soup, and peas. Cook on High until heated through, about 30 minutes.

SLOW COOKER CHICKEN STROGANOFF

Steps:

• Whisk together the broth, flour, tomato paste, onion soup mix, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl until combined. Add to a 6-quart slow cooker and top with the mushrooms and chicken. Cover and cook on high for 4 hours.
• When ready to serve, bring a large pot of water to a boil; salt the water generously. Add the noodles and cook until al dente according to the package directions. Drain and toss in a large bowl with the butter until the butter is melted and the noodles are completely coated.
• Transfer the chicken to a small bowl and shred with 2 forks. Whisk the cream cheese into the sauce until completely incorporated; stir in the chicken and noodles. Top with parsley before serving.

CROCK POT CHICKEN STROGANOFF - WEIGHT WATCHERS 4 POINTS + RECIPE - (4.1/5)

Steps:

• Place your frozen chicken breasts in a crock pot. In a medium sized bowl, mix the remaining ingredients and pour it over the chicken. Set crock pot on low and cook for 7 hours. Using a fork, shred the chicken in the crock pot and stir. Serve over rice or noodles, but be sure to add wight watcher points if you're tracking them.

WEIGHT WATCHERS CROCK POT CHICKEN STROGANOFF

Steps:

• Put frozen chicken in bottom of crock pot.
• Mix soup, sour cream, onion soup mix, and pour over chicken.
• Cook on low for 7-8 hours.

LOW FAT CROCK-POT CHICKEN STROGANOFF

Steps:

• Place frozen chicken breasts on the bottom of the crock pot.
• Layer onion, minced garlic and mushrooms on top.
• Mix soup, sour cream, onion soup, mix, crushed red pepper, garlic powder and worcestershire together and pour over chicken breasts.
• Cook on Low for about 7-8 hours, or until chicken is no longer pink in the center.
• Stir sauce before cooking and if you would like to thicken sauce, add flour or cornstarch.
• Serve over rice or noodles.

LOW FAT CHICKEN STROGANOFF

Steps:

• Cut chicken and cream cheese into 1" chunks.
• Saute the mushrooms and onions until soft.
• Combine all ingredients in slow cooker. Stir to mix well.
• Cook over low for 6-8 hours or over high for 4 hours.
• Serve over rice, couscous or noodles.

CROCK POT CHICKEN STROGANOFF

Steps:

• Throw it all together and cook for min 4 hours.

LOW FAT CHICKEN STROGANOFF

Steps:

• Place the flour and paprika in a small plastic bag and season well and add the chicken pieces to the bag and shake to coat.
• Spray a large frying pan with spray oil or heat the butter, and gently fry the chicken until golden.
• Transfer to a bowl with a slotted spoon and cover to keep warm.
• Heat the stock in pan, add the onions and garlic and simmer for 10 minutes.
• Add the mushrooms, sherry, and chicken to the pan along with the remaining stock and a little seasoning to taste, then cook for 5 minutes, stirring until all the ingredients are heated through and the sauce has thickened up.
• Remove from the heat and stir in the cream.
• Sprinkle with chives and serve with noodles or rice.

SKINNY SLOW-COOKER BEEF STROGANOFF

Steps:

• In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onions, garlic, soup, mushrooms and pepper.
• Cover and cook on low heat setting 8 to 10 hours or until beef is very tender.
• Stir sour cream into beef mixture. Serve over noodles.

SLOW-COOKER CHICKEN STROGANOFF

Steps:

• Place chicken, soup and wine in a 5- or 6-qt. slow cooker. Cook, covered, on high until a thermometer inserted into chicken reads at least 165°, about 3 hours. Cut chicken into bite-sized pieces; return to slow cooker., Add mushrooms. Cook, covered, on high until mushrooms are tender, 1-1/2-2 hours longer. Stir in sour cream and salt. Serve with egg noodles; sprinkle with pepper and, if desired, parsley.