🍗🍄 Mediterranean Creamy Slow-Cooked Chicken Stroganoff with Spinach, Mushrooms & Carrots

This Mediterranean-inspired Chicken Stroganoff is a lighter, wholesome twist on the classic Russian comfort dish. Instead of heavy cream and butter, we use extra virgin olive oil, Greek yogurt, plenty of vegetables, and lean chicken for a nourishing slow-cooked meal. The result? Tender, juicy chicken in a creamy, herb-infused sauce packed with spinach, mushrooms, and sweet carrots.

Perfect for busy days — just set it in the slow cooker and let the flavors develop beautifully.

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🌿 Why This Fits the Mediterranean Diet

• Uses heart-healthy olive oil

• Includes plenty of vegetables

• Lean protein (chicken breast or thighs)

• Creaminess from Greek yogurt instead of heavy cream

• Can be served over whole grains like brown rice or whole-wheat pasta

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🛒 Ingredients (Serves 4–6)

• 1½ lbs (700g) boneless skinless chicken breasts or thighs

• 1 tablespoon extra virgin olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 2 cups mushrooms, sliced (cremini or button)

• 1 cup carrots, thinly sliced

• 2 cups fresh spinach, chopped

• 1 teaspoon dried oregano

• 1 teaspoon paprika

• ½ teaspoon dried thyme

• ½ teaspoon salt (or to taste)

• ¼ teaspoon black pepper

• 1 cup low-sodium chicken broth

• 1 tablespoon whole-wheat flour or cornstarch (for thickening)

• ¾ cup plain Greek yogurt (room temperature)

• 1 tablespoon fresh lemon juice

• Optional: chopped fresh parsley for garnish

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👩‍🍳 Instructions

1️⃣ Optional Pre-Sauté (Adds More Flavor)

Heat olive oil in a pan.
Sauté onion and garlic until fragrant (2–3 minutes).
Add mushrooms and cook until lightly browned.
Transfer to slow cooker.

(You can skip this step and add everything raw, but sautéing improves depth of flavor.)

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2️⃣ Assemble in Slow Cooker

Add to the slow cooker:

• Chicken

• Sautéed vegetables

• Carrots

• Oregano, thyme, paprika, salt & pepper

• Chicken broth

Cover and cook:

• LOW: 6–7 hours

• HIGH: 3–4 hours

Chicken should be tender and easy to shred.

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3️⃣ Shred & Thicken

• Remove chicken and shred with two forks.

• Mix flour or cornstarch with 2 tablespoons water to form slurry.

• Stir into slow cooker.

• Return shredded chicken.

• Add spinach and cook 15–20 more minutes until wilted and sauce thickens.

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4️⃣ Make It Creamy

Turn slow cooker to warm.
Let sauce cool slightly (important so yogurt doesn’t curdle).
Stir in Greek yogurt and lemon juice until smooth and creamy.

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5️⃣ Serve

Serve over:

• Whole-wheat pasta

• Brown rice

• Quinoa

• Cauliflower rice (low-carb option)

Garnish with parsley and cracked black pepper.

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🥗 Nutrition Benefits (Approximate Per Serving)

• High protein

• Rich in iron and antioxidants (spinach & mushrooms)

• Lower in saturated fat than traditional stroganoff

• Balanced carbs when served with whole grains

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❓ Q & A

Q1: Can I use sour cream instead of Greek yogurt?

Yes, but Greek yogurt is lighter and higher in protein.

Q2: How do I prevent the yogurt from curdling?

• Let sauce cool slightly before adding yogurt

• Use full-fat or 2% Greek yogurt

• Stir yogurt in gradually

Q3: Can I make this dairy-free?

Yes. Replace yogurt with unsweetened coconut cream or cashew cream.

Q4: Can I freeze this dish?

Yes — freeze before adding yogurt for best texture. Add yogurt when reheating.

Q5: Can I add more vegetables?

Absolutely! Try:

• Zucchini

• Bell peppers

• Green beans

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🌟 Flavor Boost Ideas

• Add 1 teaspoon Dijon mustard for depth

• Stir in sun-dried tomatoes for a Mediterranean twist

• Add a pinch of nutmeg for warmth

• Sprinkle with feta before serving