Slow Cooker Chicken & Mushroom Stroganoff (Meal Prep Option)

Slow Cooker Chicken & Mushroom Stroganoff 

This is one of my favorite meals, especially on a chilly Fall or winter evening, because the blanket of thick mushroom gravy will warm you right up.  This meal is awesome to double and make one for now and one for later.

Yields: 6 servings

Ingredients:

  • 2 ½ pounds, chicken
  • 2 Tbsp. minced garlic
  • 8 oz mushrooms, sliced or quartered
  • 1 onion, thinly sliced
  • 1 Tbsp. basil
  • 1 tsp. paprika
  • 1 tsp thyme
  • 1/8 tsp pepper
  • 1 tsp. salt
  • 1 1/2 cups chicken broth

Add Later

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

If you are Meal Prepping:

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

Directions to cook from frozen:

  1. The night before cooking, move the 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 the last 10 min of cooking.
  5. Serve over Egg Noodles

Directions to cook now:

  1. Pour contents into crockpot.
  2. Cook on “low” setting for 8 hours.
  3. Mix cornstarch with cold water and add Greek Yogurt. Stir Greek Yogurt mixture into crockpot during the last 10 min of cooking.
  4. Serve over Egg Noodles