Chicken & Mushroom Stroganoff

Freezer to Slow Cooker Chicken & Mushroom Stroganoff 

Yields: 6 servings

Ingredients:

  • 2 ½ pounds, chicken
  • 4 garlic cloves (minced)
  • 8 oz mushrooms, sliced or quartered
  • 1 onion, thinly sliced
  • 1 T basil
  • 1 tsp thyme
  • 1/8 tsp pepper
  • sea salt to taste
  • 1 1/2 C chicken broth

Add Later

  • 6 oz plain Greek yogurt
  • 2 T corn starch
  • 1/4 cold water

Prep:

  1. Label your freezer bag with the name of the meal and cooking instructions.
    2. Add all the ingredients to the freezer bag.
  2. Remove as much air from the freezer bag as possible, seal and lay flat in the Freezer.

Directions:

  1. The night before cooking, move frozen bag to your refrigerator to thaw
  2. The morning of cooking, pour contents into crockpot.
  3. Cook on “low” setting for 8 hours.
  4. Mix cornstarch with cold water and add Greek Yogurt. Stir Greek Yogurt mixture into crockpot during last 10 min of cooking.
  5. Serve over Egg Noodles