| 9 | 195 | 108 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 3 h | 7 |
| 1/4 cup | Balsamic vinegar |
| 1/4 tsp | Black pepper |
| 2 breast | Chicken breast, boneless, skinless (cut into cubes) |
| 1 cup | Chicken broth (stock) |
| 1 clove(s) | Garlic (minced) |
| 1/2 cup | Skyr plain yogurt |
| 1/4 tsp | Salt |
| 227 gm | White mushrooms (sliced) |
| 1/2 medium | Yellow onion (diced) |
1. Place the cubed chicken in the bottom of the slow cooker.
2. Add mushrooms, onion, garlic, black pepper, salt, balsamic vinegar, and chicken broth.
3. Cover and cook on low 3-4 hours or high 1-2 hours.
4. When the chicken is done, stir in the Skyr and cook for 10 additional minutes.
5. Serve 1/2 a cup as is, over egg noodles, brown rice, or whole wheat pasta.
Enjoy!
The yogurt will thicken up the broth and add to that classic Stroganoff taste.
| Meat | 0.7 |
| Vegetables | 0.7 |
