Slow Cooker
Chicken Stroganoff

Servings: 8
Printable version

Ingredients:

• 1 large onion, chopped
• 1.5 pounds skinless chicken thighs (cut into ¾-inch cubes)
• 8 oz. fresh mushrooms (or 10z. frozen)
• 1 can Cream of Mushroom soup
• ½ Tbl. garlic powder
• ½ Tbl. fresh thyme (or ½ tsp. ground)
• 2 Tbl. tapioca
• ½ Tbl. mushroom or chicken bouillon
  (I use the Better Than Bouillon brand)
• ½ c. water
• 1c. light sour cream
• 8 oz. frozen green peas

Directions:

1. Layer onion, mushrooms then meat.
2. Mix the garlic, thyme, tapioca, bouillon, and soup with the water
3. Pour soup mixture over meat
4. Cook 4½ hours on HIGH, or 10 hours on LOW
5. Turn off slow cooker
6. Mix in sour cream and peas
7. Enjoy over your choice of rice or noodles
   (I use a rice cooker with rice available all the time)

Nutrition:  (Serving size: 1 cup just stroganoff)
Calories: 236      Protein: 23g            total carbohydrate: 14.5g    total fat: 3.3g
sugars: 6.3g       saturated fat: 3.3g      sodium: 539mg          dietary fiber: 2.5g

Nutrition:  (Serving size: 1 cup stroganoff over ¾ cup rice)
Calories: 398      Protein: 27g            total carbohydrate: 48g       total fat: 10.4g
sugars: 6.8g       saturated fat: 3.6g      sodium: 546mg          dietary fiber: 4.7g