Low Fat Crock-Pot Chicken Stroganoff - cooking recipe

Ingredients

1 lb boneless skinless chicken breast, frozen
1 (10 1/2 ounce) can cream of mushroom soup, 98% fat free undiluted
16 ounces light sour cream
1 (1 ounce) package onion soup mix
1 teaspoon crushed red pepper flakes
8 ounces button mushrooms, whole
2 teaspoons garlic powder
1 medium onion, sliced thinly
4 garlic cloves, minced
2 dashes Worcestershire sauce

Preparation

Place frozen chicken breasts on the bottom of the crock pot.
Layer onion, minced garlic and mushrooms on top.
Mix soup, sour cream, onion soup, mix, crushed red pepper, garlic powder and worcestershire together and pour over chicken breasts.
Cook on Low for about 7-8 hours, or until chicken is no longer pink in the center.
Stir sauce before cooking and if you would like to thicken sauce, add flour or cornstarch.
Serve over rice or noodles.