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Slow Cooker Red Wine Vinegar and Chicken Stroganoff

Knock out two meals at once by doubling this recipe and freezing half for the next week's lunches or dinners.
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Course: Dinner
Cook Time: 4 hours
Servings: 4


  • Slow Cooker


  • 4 boneless, skinless chicken breasts fillets (cut into cubes)
  • 1 yellow onion (diced)
  • 2 cloves garlic (minced)
  • 1 16 oz. package sliced mushrooms
  • 1/2 tsp. black pepper
  • 1/2 tsp. salt
  • 1/2 cup red wine vinegar
  • 2 cups chicken broth (low sodium)
  • 1 cup plain Greek yogurt


  • Place the cubed chicken in the bottom of the slow cooker. Add mushrooms, onion, garlic, black pepper, salt, vinegar, and chicken broth. Cover and cook on low 5-6 hours or high 3-4 hours.
  • When the chicken is done, stir in the Greek yogurt and cook for 10 additional minutes. The yogurt will thicken up the broth and add to that classic stroganoff taste.
  • Serve as is, over brown rice, or whole wheat pasta.
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