Low Fat Crock Pot Chicken Stroganoff
Indulge in the rich, creamy comfort of this *Low Fat Crock Pot Chicken Stroganoff*—a healthier twist on a classic favorite. Tender, slow-cooked chicken breasts are paired with earthy mushrooms, sweet onions, and a luscious low-fat cream cheese and Greek yogurt sauce that’s full of flavor without the guilt. Seasoned with paprika and parsley, this dish offers a perfect balance of savory and tangy goodness. Served over hearty whole wheat egg noodles and garnished with fresh parsley, it’s an easy, family-friendly meal that comes together with minimal effort. With just 10 minutes of prep and the magic of the crock pot, this lightened-up stroganoff is perfect for busy weeknights or meal prepping. Perfect for those seeking a low-fat chicken dinner that doesn’t skimp on taste or comfort!
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Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken breasts
- 1 cup Low-sodium chicken broth
- 8 ounces Low-fat cream cheese
- 0.5 cup Plain non-fat Greek yogurt
- 2 cups Sliced mushrooms
- 1 medium Diced onion
- 2 cloves Garlic cloves, minced
- 1 teaspoon Paprika
- 1 teaspoon Dried parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 12 ounces Whole wheat egg noodles
- 2 tablespoons Chopped fresh parsley (optional garnish)
Instructions
Place the boneless, skinless chicken breasts in the bottom of the crock pot.
Add the sliced mushrooms, diced onion, and minced garlic on top of the chicken.
Sprinkle the paprika, dried parsley, salt, and black pepper evenly over the ingredients in the crock pot.
Pour the low-sodium chicken broth into the crock pot.
Cover and cook on low for 4 hours or until the chicken is fully cooked and tender.
Once cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the crock pot.
In a microwave-safe bowl, soften the low-fat cream cheese by microwaving it for 20-30 seconds. Whisk the softened cream cheese with the non-fat Greek yogurt until smooth.
Stir the cream cheese and yogurt mixture into the crock pot until it combines with the broth to create a creamy sauce.
Cook the whole wheat egg noodles according to package instructions. Drain them well.
Serve the chicken stroganoff over the cooked noodles and garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
2389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.2 g | 94% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 765 mg | 255% | |
| Sodium | 4007 mg | 174% | |
| Total Carbohydrate | 143.3 g | 52% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 25.1 g | ||
| Protein | 273.2 g | 546% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 687 mg | 53% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 3393 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
