Mar 13 2012

Creamy Mushroom and Chicken Stew Crock Pot Recipe – 4 Points +


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Creamy Mushroom and Chicken Stew

A delicious, healthy dinner recipe that can be prepared quickly, this Creamy Mushroom and Chicken Stew is ideal. Each serving is just 4 Points +, and is very filling. The first time I made this chicken stew recipe, I just ate is straight from the bowl, the way a stew is typically devoured. The second time I made it, I served it over some 0 calorie orzo from Miracle Noodle, and I felt like I was eating a HUGE meal for just 4 Points +. It did need some extra salt and pepper, but it was fantastic, and oh-so satisfying! Weight Watchers Crock Pot Recipes are my go to meals when I’m pressed for time and have some leftover produce in my fridge that I want to use up before it gets bad. And this Creamy Mushroom and Chick Stew Crock Pot Recipe is perfect for that! I almost always have all those ingredients on hand. However, be aware that working with yogurt and a crock pot can be tricky, as the yogurt can curdle. To avoid that, make sure the yogurt is at room temp and only add it in before serving – don’t let it simmer in there all day. Enjoy!

Creamy Mushroom and Chicken Stew Crock Pot Recipe

A delicious healthy and easy slow cooker recipe that tastes great and has a nice sized serving for just 4 Points +. It’s a great low calorie dinner idea that’s filling and flavorful.

Ingredients

  • 1lb boneless, skinless chicken breasts cut into bite-sized pieces
  • 8oz baby Portabella mushrooms, sliced
  • 1 onion, finely chopped
  • 1/2 cup carrots, cut into matchsticks
  • 1/2 cup fresh or frozen peas
  • 2 stalks of celery, chopped
  • 1 packet powdered Mushroom Sauce seasoning mix (I used this one from Simply Organic)
  • 2 cups fat free chicken broth
  • 1 cup plain, non-fat Greek yogurt, at room temp
  • 3 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp pepper

Instructions

  1. In a crock pot, combine all ingredients EXCEPT the yogurt.
  2. Cook on low for 4-6 hrs.
  3. Stir in yogurt, and warm until heated through, about 5 minutes. Serve immediately.

Preparation time: 10 minute(s)

Cooking time: 4 hour(s)

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 4

Culinary tradition: USA (Traditional)

Entire recipe makes 4 servings
Serving size is about 1 ½ cups
Each serving = 4 Points +

PER SERVING: 203 calories; 2.5g fat; 11g carbohydrates; 28g protein; 2g fiber

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This entry was posted by on Tuesday, March 13th, 2012 at 8:00 am and is filed under 4 Point, American, Chicken, Crock Pot, Dinner, Healthy, Main Dish, Mushroom, Stew.

  • Sally

    Can this be reheated with the yogurt?

  • Nancy

    I have made it several times.  The yogurt HAS to be at room temperature.  I let it sit out for several hours.  Then before adding the yogurt to the recipe, I added some of the hot juices to the yogurt and mixed it in.  I’m talking about 1 or 2 tablespoons, mix that in, a few more tablespoons, mix.  Maybe increase the amount added a little.  Did this 3 or 4 times.  Then, started adding the yogurt to the recipe slowly.  One heaping tablespoon, mix it in.  Maybe two heaping tablespoons, mix in.  Slowly increasing the amount added each time.  

    It works.  Takes a little patience.  But, the recipe has very good flavor.  It’s worth it.

  • Guest

    Has anyone really tried this recipe? I followed directions as stated and the yogurt curdled in a major way. Whassup?

  • Ua1985

    Does anyone know of a replacement for the mushroom
    Sauce mix seasoning?

  • laaloosh

    Nope. The crock pot will cook it for you. So go ahead and add it in raw.

  • Karabnblue

    this might be a stupid question, but do you cook the chicken at all before adding it?

  • Nancy Walker

    I do like the yogurt flavor.  But, I was thinking it might be good without it too.  

  • Nancy Walker

    Oops.  Well, I googled it.  And everything I saw said it would be ok as long as it didn’t separate.  According to what I read, the good bacteria in yogurt meant it could sit out longer than some other things.  I probably left it out, at least 3 hours.  Then, I added small amounts of the warm liquid from the crockpot to it, stirring them in.  Probably did 5 or 6 tsps.  Then, added it to the crockpot slowly.  Mixing it in thorougly before adding more.  It worked.  It’s a great dish.  

  • Jessie Snipes

    I made this yesterday and served it for dinner last night over noodles. I didn’t like it with the noodles its better as a stew. Also I enjoyed the flavor of it before you add the yogurt. The yogurt overtakes all the flavor. But all together it is a very delicious recipe. 

  • laaloosh

    A couple of hours should be fine. Just as long as it doesn’t sit at room temp for more than an hour or two.

  • Nancy Walker

    OK, Going to try this one more time.  I guess I need to set the yogurt out earlier than before.  I do worry about how long it is safe for it to sit outside the refrigerator.  Any thoughts on that?

  • Nancy Walker

    OK, I made it.  I did try to bring the yogurt to room temperature before adding it.  It didn’t go so well.   I sat it out about an hour and a half before the cooking time expired on the crockpot.  And actually it sat out another half hour after that.  It was still a little cool.  So I put it in the microwave on a very low power to warm it a bit more.  Didn’t work.  However, the flavor is very good.  And I do want to master this yogurt thing.  Any other help you can give would be appreciated.  

  • laaloosh

    There’s a link in the ingredient list for the company’s website. I bought mine at Whole Foods, but perhaps you can order it online.

  • Debbie Chapman

    Looks yummy!
    Where do you get the Clearly Organic powdered mushroom mix?
    Whole foods?

  • Jill Allen

    I just found your blog through pinterest and am so excited to try some recipes!  My husband just started weight watchers and I needed some help in the recipe department!  Thanks!

  • http://www.facebook.com/tamara.schellenberg Tamara Schellenberg

    looks and sounds delish
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