A delicious, healthy dinner recipe that can be prepared quickly, this creamy mushroom and chicken stew is ideal. And each serving is very filling.
The first time I made this chicken stew recipe, I just ate it 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.
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 worse. And this slow cooker creamy mushroom and chicken stew recipe is perfect for that! I almost always have all those ingredients on hand.
CREAMY MUSHROOM AND CHICKEN STEW CROCK POT RECIPE
- 1 lb boneless, skinless chicken breasts - (cut into bite-sized pieces)
- 8 oz baby Portabella mushrooms - (sliced)
- 1 onion - (finely chopped)
- ½ cup carrots - (cut into matchsticks)
- ½ cup fresh or frozen peas
- 2 stalks of celery - (chopped)
- 2 tbsp powdered mushroom seasoning mix
- 2 cups fat free chicken broth
- 1 cup fat free sour cream - (at room temp)
- 3 cloves garlic - (minced)
- 1 tsp salt
- ½ tsp pepper
- In a crock pot, combine all ingredients except the sour cream.
- Cook on low for 4-6 hrs.
- Stir in sour cream, and warm until heated through about 5 minutes. Serve immediately.
This was just not flavorful. Not enough seasoning and way too much liquid. I would halve the amount of liquid and add some kind of seasoning. Also, this recipe cements my belief that chicken breasts should never be used in the crock pot. Even at 4 hours the chicken is too dry.
This was to die for. I fudged the recipe a bit and eliminated the peas, used a brown gravy packet instead of mushroom, and used small cremini mushrooms because I couldn’t find the baby bellas. I also added in a few bay leaves, lots of parsley and some celery salt. It turned out amazing!
As for the yogurt, after reading all the reviews on here I was super careful and took the yogurt out of the fridge 4 hours before eating. (According to what I found online, yogurt can be ok out of the fridge for a pretty good amount of time. If the yogurt starts to separate after sitting out, though, you should toss it). At the end of cooking I added a tablespoon of yogurt at a time and this worked great, but I ended up using considerably less than the whole cup of yogurt. I liked the taste after I had added somewhere between 8-12 tablespoons.
Overall, this recipe is one for the books!
Can I add potatoes? And if so do you think they’ll be tender in the cook time? When I think stew, I think potatoes.
Can this be reheated with the yogurt?
Has anyone really tried this recipe? I followed directions as stated and the yogurt curdled in a major way. Whassup?
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.
Does anyone know of a replacement for the mushroom
Sauce mix seasoning?
I used mushroom gravy mix by McCormick. It was a tad bland so I added some italian seasoning and extra garlic.
this might be a stupid question, but do you cook the chicken at all before adding it?
Nope. The crock pot will cook it for you. So go ahead and add it in raw.
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.
I do like the yogurt flavor. But, I was thinking it might be good without it too.
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?
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.
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.
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.
Where do you get the Clearly Organic powdered mushroom mix?
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.
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!
looks and sounds delish