healthy crockpot chicken stroganoff

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Have you ever tried to make a light, boneless-skinless, chicken dish in your crockpot only to end up with a dried out, inedible chunk of meat by the time you’re ready to eat? I had pretty much given up on trying to make anything except barbecue chicken drummies in my crockpot…and then I learned a little secret.

Cooking lean chicken pieces in yogurt all day will keep them tender. It’s the acids in the yogurt that work their magic by tenderizing the meat. I LOVE using yogurt as the base of chicken marinades for grilling too… you can read more about that HERE and HERE.

This particular yogurt chicken dish is so flavorful, you almost forget you’re eating healthy. I use to make it with Campbell’s cream of mushroom soup, but I try not to use anything that contains MSG in our meals anymore. I’ve substituted Amy’s organic cream of mushroom soup for the Campbell’s and I actually like it more. Serve your stroganoff over skin-on baked potatoes,Β  white or brown rice, egg noodles or spaetzle for a warm, comforting family dinner. Wonderful with steamed veggies or a crispy green salad.

6 boneless, skinless chicken breasts

1 can Amy’s Cream of Mushroom Soup

16 oz. whole milk plain yogurt

2 Tablespoons dry, minced onion

2 MSG-free beef or chicken boullion cubes

1 large clove minced garlic OR 1 teaspoon garlic powder

16 oz. chopped, fresh mushrooms or your choice (we love baby bellas)

1/2 cup dry white wine

freshly ground black pepper

chopped fresh or dry parsley for garnish

Put fresh or frozen, boneless-skinless chicken breasts in the bottom of a big crock pot. Mix remaining ingredients, except for the parsley, pour over chicken and cover. Cook on low for 6 to 7 hours. Salt to taste. Serve on noodles, potatoes, spaetzle dumplings or rice. Garnish with parsley. Delicious paired with a glass of pinot grigio.



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  76 comments for “healthy crockpot chicken stroganoff

  1. November 5, 2012 at 8:45 pm

    Love the addition of sour cream! I use buttermilk a lot fot the same reason you chose yogurt for this recipe. Nicely done, Melissa.

    • Melissa
      April 20, 2014 at 7:54 pm

      thanks, Jackie! πŸ™‚ xo

      • Marina
        October 8, 2014 at 1:01 pm

        If i wanted to cook this a bit quicker and i put it on high how long would you recommend to cook it for? Thank you for your time!

  2. Carolyn Bailey
    November 5, 2012 at 9:38 pm

    Would it be possible to have the recipe for the crock pot chicken stroganoff sent to my e-mail address? Thank you.

  3. Melissa
    November 7, 2012 at 1:18 pm

    Hi Jackie! I didn’t know that buttermilk was a tenderizer too! very cool. thanks for telling me πŸ™‚ xo

  4. Rachel
    January 15, 2013 at 8:54 pm

    Hi. I made this, and it turned out super runny….almost like a broth, so it wasn’t really the type of dish to “serve over” something. What would have caused this? Thanks

    • Melissa
      January 15, 2013 at 10:56 pm

      Hi Rachel! The sauce is definitely thinner than a traditional stroganoff sauce. You certainly could thicken it up by adding sour cream or yogurt at the end of the cooking time. We really like this recipe and pour the sauce over noodles, potatoes and rice. Sorry if this isn’t what you were thinking it was going to be.


  5. January 16, 2013 at 2:22 pm

    You could also do a cornstarch or flour slurry to add into it at the end to thinker it a bit.

    • Melissa
      January 16, 2013 at 5:05 pm

      you sure could, Wendy πŸ™‚ I just love the flavor of this sauce so much…don’t mind the thinner consistency. to each their own. xo

      • Amy
        September 3, 2015 at 4:53 pm

        Not to mention it is HEALTHY. Those thickeners will defeat that

  6. jessica
    February 1, 2013 at 4:56 pm

    Hello. I have a little one at home and would prefer not to use the wine. Is there another substitute for that? Thanks:) Jess

    • Melissa
      February 6, 2013 at 1:55 pm

      non alcoholic white wine would work well, Jessica πŸ™‚

    • katie
      March 27, 2013 at 5:19 am

      I don’t have any white wine or cooking wine on hand, so I found this….

      I’m going to sub in chicken broth!

      • Melissa
        March 27, 2013 at 6:54 am

        great idea, Katie! enjoy, and thanks for visiting my page πŸ™‚

  7. Shayla
    February 6, 2013 at 11:59 am

    Do you have the nutritional facts for this recipe? Sounds delish!!

    • Melissa
      February 6, 2013 at 1:53 pm

      Hello, Shayla! Sorry, I don’t have exact nutritional facts for this…but it’s based on a recipe from Weight Watchers…I believe one serving (one chicken breast, 1/2 cup sauce, and a baked potato = 6 points.) thanks for visiting! xo πŸ™‚

  8. Amy
    February 8, 2013 at 6:35 am

    Going to make this today before the big blizzard hits πŸ™‚ can’t wait !

    • Melissa
      February 8, 2013 at 5:06 pm

      enjoy, Amy! xoxo πŸ™‚

  9. Amy
    February 9, 2013 at 9:24 pm

    Dish came out great πŸ™‚ my husband loved it. The only thing that I did different was added a lil flour mixed in water to make it a lil thicker. Will definitely make it again. Thanks for the recipe πŸ™‚

    • Melissa
      February 9, 2013 at 10:45 pm

      so happy you liked it, Amy! thanks for letting me know! πŸ™‚

  10. Kaylee
    February 13, 2013 at 7:41 pm

    I just made this, and while is smells awesome, the look of it has me worried. It looks almost like the yogurt curdled in the cooking process, it’s chunky with it instead of smooth like one would expect. Is this what it’s supposed to look like? I haven’t tasted it yet, haha.

    • Melissa
      February 14, 2013 at 12:06 am

      Hi Kaylee! No worries…the yogurt can get that way sometimes…Just whisk it before you serve it, and add a little cornstarch if you want to thicken it a bit. This isn’t the prettiest dish, but it’s pretty good for you, low in fat and it tastes awesome! xoxo πŸ™‚

  11. Amanda
    April 6, 2013 at 11:23 am

    I’m trying to put this into a recipe point calculator and need to know how many servings it makes. I am assuming about 6 since usually one breast feeds a person. Can you help? Thanks!

    • Melissa
      April 6, 2013 at 6:52 pm

      approximately 6, Amanda… enjoy, and thanks for visiting! πŸ™‚

  12. Sumiko
    April 25, 2013 at 2:27 pm

    This sounds delicious, but I don’t have a crock pot! I’ve got a Dutch oven, though. Do you think I could bake it instead?

    • Melissa
      April 25, 2013 at 10:09 pm

      I bet you could, Sumiko πŸ™‚ I’d say to start with an hour of baking time at 350 degrees F. and go from there…maybe cover it with foil. thanks for visiting! enjoy.

  13. Cindy
    April 27, 2013 at 9:27 am

    Any tips for cooking on low for 8 or 9 hours? I want to cook while away at work but I am gone for 8 or more hours.

    • Melissa
      April 27, 2013 at 11:52 am

      Hi Cindy πŸ™‚ I think cooking this for 8 hours or more would probably dry out the boneless skinless chicken….Maybe try cooking skin-on chicken breasts on low in the crockpot? Not sure how that would work. It would definitely add more fat to the dish. Or….maybe you could just add a couple pounds of ground turkey instead of the chicken? Sorry, wish I had a more decisive answer for you.

  14. Carrie
    June 6, 2013 at 12:08 pm

    How many does this serve?

    • Melissa
      June 6, 2013 at 1:33 pm

      Hi Carrie! this recipe serves 6 to 8 people. Thanks for visiting! πŸ™‚

  15. Jessi
    June 7, 2013 at 2:08 pm

    Loved this recipe!

    I used greek yogurt instead of regular yogurt and a whole chopped onion instead of the dry minced onion. The consistency came out thick and fantastic.

    Thanks again.

    • Melissa
      June 7, 2013 at 3:07 pm

      Whoo Hoo! thanks, Jessi! I will try your version and make changes accordingly πŸ™‚ I so appreciate the rendition! XO ~M

  16. Laura
    August 3, 2013 at 7:45 pm

    I’m going to add quinoa to the crock pot and allow it to cook with the chicken. This will also help to thicken it, I believe!

    • Melissa
      August 3, 2013 at 8:29 pm

      Hi Laura! What a fabulous, healthy addition! thanks for sharing! πŸ™‚

    • Laura S
      September 16, 2013 at 2:51 pm

      Laura- How did the addition of quinoa turn out?

  17. Alyssa
    September 21, 2013 at 7:14 pm

    I’m trying this tomorrow but with vegetarian chicken!! Quorn naked cutlets are an amazing chicken substitute and are soy free! Can’t wait to see how it comes out!

    • Melissa
      September 22, 2013 at 12:20 am

      Hi Alyssa! Thanks for stopping by! I hope you love this healthy dish as much as I do. πŸ™‚ Please let me know how your veg chicken works for this recipe. Enjoy!

  18. Deborah
    September 25, 2013 at 9:39 am

    Love the healthy aspect of this dish! Can I get the recipe emailed to me?? Thanks!!

  19. Alanna
    December 19, 2013 at 10:22 pm

    Hello I was just wondering how many pounds of chicken you use for this?

    • Melissa
      December 27, 2013 at 10:14 am

      Hi Alanna, I usually use 3 or 4 large, boneless skinless chicken breasts (so maybe 3 or 4 lb total?) Hope that helps. πŸ™‚

  20. Megan
    March 17, 2014 at 11:02 pm

    Can I use chicken broth instead of 2 MSG-free beef or chicken bouillon cubes? if so how much broth would i use?

    • Melissa
      March 22, 2014 at 3:06 pm

      you sure can, Megan… I’d say about 1/4 cup of strong stock would be a good substitute πŸ™‚

  21. Tara
    April 9, 2014 at 8:50 am

    Can this be freezed for later use?!?

    • Melissa
      April 9, 2014 at 9:43 am

      You sure can, Tara… just don’t freeze the noodles or rice that you put it on… πŸ™‚ ~M

  22. Carroll
    April 19, 2014 at 2:20 am

    My husband and I loved the taste but like folks noted above-it had a lot of broth-too watery. I wondered if I was just suppose to put the bouillion cubes in without adding water to them like their directions call for.

    • Melissa
      April 20, 2014 at 8:00 pm

      Hi Carroll πŸ™‚

      You’re only suppose to add the boullion cubes, not any water along with them. Sorry your dish came out watery. You could place the sauce in a big, heavy bottomed Dutch oven on the stove and simmer it, uncovered, to reduce it and thicken it a bit. Add a little cornstarch to it to make an even thicker sauce, if you like. Best, Melissa

  23. Nora
    May 29, 2014 at 9:03 am


    Can I make this in my black and decker rice cooker plus? The manual includes meat recipes and the evidence online seams to suggest rice cookers can double as slow cookers…

    Side note: I’ve already started making the recipe and it’s all sitting in the cooker as I write this lol so I hope this is okay….


    • Melissa
      June 18, 2014 at 7:10 am

      Hi Nora! πŸ™‚

      How did it work in the rice cooker?


  24. syreeta
    June 10, 2014 at 3:11 pm

    does anyone happen to know the nutritional information for this recipe?

    • Melissa
      June 18, 2014 at 7:16 am

      Hi Syreeta πŸ™‚

      Sorry, I don’t. It is based on a Weight Watcher’s recipe though.


  25. Ellee
    July 16, 2014 at 5:55 pm

    I am making as much of this tonight as I can (busy mornings), do you know if I should put the mushrooms and/or the chicken in the marinade tonight, or wait until the morning to put them all together? Thanks for the recipe!

    • Melissa
      July 26, 2014 at 10:24 am

      I just put this all together in the morning, Ellee πŸ™‚

  26. Liz
    August 2, 2014 at 1:46 am

    Love this recipe!! I did a whole chopped onion, but left out the bouillon cubes -I’m allergic to soy protein and haven’t found a brand I can use! If anyone has any good organic brands let me know. I used Pacific’s organic cream of mushroom soup, and you are so right – you can taste a difference when you use healthy, quality products (Amy’s is one of my favorites too). I added some corn starch to thicken up my base at the end.. And everything turned out perfectly. Thanks for this recipe!! This will be a staple for my family!

    • Melissa
      August 11, 2014 at 2:44 pm

      Hi Liz! I’m so happy that you like the recipe! Thank you for stopping by and for leaving such a sweet comment. XOXO ~M

  27. Alyssa
    September 15, 2014 at 12:10 pm

    I am working with a very small crockpot, and I don’t think the 6 chicken breasts will fit πŸ™
    Should I just cut everything in the recipe in half in order to make it work?

  28. Carmelita
    January 28, 2015 at 2:07 pm

    I made this for dinner with only one substitution: Campbell’s Cream of Chicken. The commissary didn’t have any Amy’s. I used some individually quick frozen breasts that were in my freezer, admittedly, for way too long. However, with the yogurt doing its magic, they survived the six hours in the crock pot. The sauce was a bit thin, but that was fixed with a little tapioca flour and water stirred in with thirty minutes left to cook. The flavor was lovely! The kids cleaned their plates. I’d love to try it again with the Amy’s. Thanks so much! I needed something on the table quickly after cheer practice and cooking after we came home wasn’t an option.

  29. David
    February 14, 2015 at 5:34 pm

    MELISSA! I made this recipe today and just finished my first helping for dinner, and had to come back to tell you how delicious it was! I also thickened the sauce up a bit, but it didn’t take much to do so. Never had such moist chicken from the crock pot before. Thanks a ton for sharing it with us!

  30. March 9, 2015 at 9:00 pm

    Delicious! I also used non-fat greek yogurt and no-sodium chicken boullion and it came out creamy (but light) and just like the picture. delicious!

  31. Kim
    May 25, 2015 at 6:11 pm

    Absolutely delicious! Husband and daughter loved!!! I ate it as a soup. So good.

  32. Laura
    December 14, 2015 at 8:55 pm

    Oh my gosh! This is one of the best new recipes I have tried in a long time! I could eat this breakfast, lunch, and dinner (considering eating it for dessert too!) Only things I did different were, I used 4 fresh boneless skinless chicken breasts (which were fairly large and ended up being a perfect amount), Campbell’s Cream of Chicken, low fat yogurt, one medium onion, diced, about 2 tbsp of fresh garlic (love garlic!), no mushrooms (don’t love mushrooms), and 1/2 cup vegetable broth because I had some to use up. I slow cooked on low about 4 1/2. My sauce was also thin, so I took out about two cups of sauce and whisked in about 3 tbps of flour and let it cook that last half hour. It was a perfect consistency and tasted amazing, no salt needed, the bouillon does that. I added some frozen peas (that I had boiled separately) to just our dinner dishes because I wasn’t ready to commit to having it in the whole thing, but they tasted great, and topped with fresh grown parsley. I will be making this again and again, I will be recommending this recipe, and this is something I will make when we have guests over. I served this over egg noodles. This will make three dinners and lunch for my fiancΓ© and myself.

    • Melissa
      December 15, 2015 at 7:48 pm

      Yay! I’m so happy you like the recipe Laura πŸ™‚ Thanks for stopping by to let me know! XO ~M

      • Miranda
        January 18, 2017 at 8:04 am

        Hi Melissa,

        I made this for my family and we loved it. My husband and I are on a weight loss challenge and I need the nutrition info to log into my fitness app to count calories etc. Is that available someplace? Thanks!

        • Melissa
          January 18, 2017 at 3:08 pm

          Hi Miranda! πŸ™‚ Not sure of the exact nutritional content of this dish. I think it’s around 4 ww points. Sorry I can’t give more details. Best, ~M

  33. Miranda
    January 19, 2017 at 3:32 pm

    Ok no worries! Thanks for your quick reply and the awesome recipe πŸ™‚

  34. Pam
    October 30, 2018 at 11:11 am

    I love this recipe and have been using it for years now, I would love to use it in my Instantpot. Curious if its been done and what the cooking time/ process would be. TIA!

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