Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
  • 1 lb cremini mushrooms, sliced thick
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup low-sodium chicken bone broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp dried thyme
  • 0.5 tsp smoked paprika
  • 0.75 cup plain non-fat Greek yogurt
  • 2 tbsp cornstarch
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Trim the 1.5 lbs chicken thighs and cut them into 1 inch bite-sized pieces.
  2. Place the chicken, 1 lb sliced mushrooms, diced onion, and minced garlic into the slow cooker.
  3. In a small jar, combine 1 cup broth, 2 tbsp Worcestershire, 1 tbsp Dijon, thyme, and paprika.
  4. Pour the liquid over the chicken and mushrooms. Stir gently until everything is lightly coated.
  5. Cover and cook on LOW for 4 hours.
  6. About 20 minutes before serving, whisk 2 tbsp cornstarch with 2 tbsp of the hot liquid from the pot in a small bowl until completely smooth.
  7. Stir the slurry into the slow cooker and turn the heat to HIGH for 15 minutes until the sauce is bubbling and glossy.
  8. Place 0.75 cup Greek yogurt in a bowl and stir in a spoonful of hot sauce. Note: this prevents the yogurt from curdling when it hits the heat.
  9. Turn off the heat and stir in the tempered yogurt and fresh parsley until the sauce is creamy and pale brown.
  10. Serve immediately. Ladle the chicken and sauce over hot egg noodles or mashed potatoes.