Low Fat Crock-Pot Chicken Stroganoff
- Reviews 5
Ready In: 7 hrs 10 mins
Serves: 6
Yields: 6
Ingredients
- 1 lb boneless skinless chicken breast, frozen
- 1 (10 1/2ounce) can cream of mushroom soup, 98% fat free undiluted
- 16 ounces light sour cream
- 1 (1 ounce) package onion soup mix
- 1 teaspoon crushed red pepper flakes
- 8 ounces button mushrooms, whole
- 2 teaspoons garlic powder
- 1 medium onion, sliced thinly
- 4 garlic cloves, minced
- 2 dashes Worcestershire sauce
Directions
- 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.
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