4 boneless, skinless chicken breast fillets, cut into cubes
1 yellow onion, diced
2 cloves garlic, minced
1 (16 ounce) package sliced mushrooms
1/2 teaspoon black pepper
1/2 teaspoon kosher or sea salt
1/2 cup balsamic vinegar
2 cups chicken broth, fat-free
1 cup plain Greek yogurt, full-fat recommend (optional sour cream)
Place the cubed chicken in the bottom of the slow cooker. Add mushrooms, onion, garlic, black pepper, salt, balsamic 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 yogurt or sour cream and cook for 10 additional minutes.
Serve as is, over whole wheat egg noodles, brown rice, or whole wheat pasta.
NOTE: The yogurt will thicken up the broth and add to that classic stroganoff taste