Slow Cook Yourself Skinny Chicken Stroganoff
Ingredients
- 1 tablespoon EVOO – Extra Virgin Olive Oil
- 1 pound button mushroom, sliced
- 1 small onion, cut into small dice, around 2 cups
- 2 small garlic cloves, chopped
- 3 chicken breast, bone-in and skin off
- 1/4 cup cashew butter
- 1/2 cup white wine
- 2 cups low-sodium chicken stock
- 1 tablespoon Worcestershire sauce
- 1 tablespoon thyme, chopped
- Salt and pepper
- 3/4 cup Greek-style yogurt
- 1/4 cup parsley
- Cooked brown rice, for serving
Preparation
In a medium sauté pan over medium heat, heat oil, one turn of the pan. Add mushrooms and brown, around 6-8 minutes. Add in onions and garlic, and sauté until tender, around 2-3 minutes.
In a 6.5-quart slow cooker, place the mushroom mixture, chicken breasts, cashew butter, white wine, chicken stock, Worcestershire sauce, thyme, salt and pepper. Set it on high for four hours.
Serve with chopped parsley over brown rice.