This slow cooker recipe was a delicious twist on Stroganoff, and a lot lighter. Plus the added spinach makes it a one pot meal! We served over whole wheat wide egg noodles.
4 chicken breast halves
Salt & Pepper
8 ounces cremini mushrooms, sliced
1 small onion, chopped
2 cloves garlic, minced
1 can cream of mushroom soup
1 cup non-fat plain Greek yogurt
6 ounces fresh baby spinach
Put everything in the slow cooker, but the spinach and yogurt.
Cook on high for 3 hours or low for 6 hours.
When your noodles are cooking, loosely break the chicken into serving size pieces and turn the slow cooker off and add yogurt and spinach.