Crockpot Chicken Stroganoff - Revisited

A few months ago, I participated in a really fun blogging event - the March Madness of crockpot cooking, hosted on 365 Days of Slow Cooking. One of my assignments was to make Chicken Stroganoff, and I loved it - but I really wanted to try to find a lighter version.

So, with some help from some ladies on an online forum, I adjusted this a bit to include a little less guilt without losing the flavor. Then, instead of egg noodles, I served it over some Israili couscous. Yum!

• 2-3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/2 cup low sodium chicken broth
• 1/2 cup low-fat or fat free milk
• 1 1/2 lbs boneless, skinless chicken thighs
• 1/4 cup chopped onion
• 8oz sliced mushrooms
• 1 (8 oz) can tomato sauce
• 1/2 cup plain lowfat Greek yogurt
• 2 tsp dried parsley
• salt and pepper to taste

In a small saucepan, melt the butter and add the flour. Stir constantly until the flour is incorporated and the mixture is bubbly and thick. Add the milk and broth and stir until thoroughly combined, heated, and thick.

Combine the chicken, onion, mushrooms, broth mixture, and tomato sauce in slow cooker. Cover and cook on LOW for 5-6 hours or on HIGH for 3 hours. Shred the chicken and add in the parsley, yogurt, and and season with salt and pepper. Stir and turn to HIGH. Let sit without lid for 10-15 minutes. Serve over couscous.