I can honestly say that I have never had “stroganoff” before, not even back in my beef eating days. However, when I started seeing recipes for chicken stroganoff in my crock pot books and on Pinterest, I was instantly intrigued. I mean what’s not to like about creamy chicken and noodles? Plus each serving is less than 300 calories!
I combined ingredients from both my book, Diabetic Slow Cooker and from recipes found on Pinterest and here’s what I came up with…
What you need:
- 2 boneless skinless chicken breast
- 1 can Cream Of Mushroom Soup
- 10 oz Reduced Fat Sour Cream
- 1 package of Lipton Onion Soup & Dip Mix
- Minced garlic
- dried parsley
- Noodles (traditional stroganoff calls for egg noodles, but I used multi grain penne)
Then:
Pay attention because this is real tricky…
- Salt and pepper each side of the chicken and place it in the crock pot.
- In a bowl mix soup, sour cream, Lipton pack and garlic.
- Pour mixture over chicken and spread to cover.
- Cook for 5-6 hours on low.
- Cook noodles according to package and serve chicken mixture on top!
The important stuff (per serving):
*This does not include the noodles*
Makes about 4 servings
- Calories: 253
- Fat: 12.56 g
- Carbs:19.56 g
- Sodium: 1679.06 mg
- Protein: 15.31 g
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