Slow Cooker Chicken Paprikash

This slow cooker chicken paprikash is a great choice for busy weeknights - just toss the ingredients together in your slow cooker in the morning and let it cook all day long.  Serve with egg noodles, orzo, rice, or mashed potatoes.


6 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 316
Caloriesfromfat 25 %
Fat 8.8 g
Satfat 4.5 g
Monofat 2.2 g
Polyfat 1.1 g
Protein 40.6 g
Carbohydrate 17.3 g
Fiber 3 g
Cholesterol 114 mg
Iron 2.3 mg
Sodium 627 mg
Calcium 123 mg


3 tablespoons all-purpose flour
2 pounds skinless, boneless chicken breast, cut into 1/2-inch strips
2 cups chopped onion (about 1 large)
1 1/4 cups fat-free, less-sodium chicken broth
1 cup chopped red bell pepper
1/2 cup shredded carrot
2 tablespoons Hungarian sweet paprika
2 teaspoons bottled minced garlic
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 (8-ounce) package presliced mushrooms
1 1/4 cups reduced-fat sour cream


Combine flour and chicken in a medium bowl; toss well. Add chicken mixture, chopped onion, and the next 8 ingredients (through mushrooms) to an electric slow cooker. Cover and cook on low for 8 hours.

Stir in sour cream.


Use preshredded carrots to speed up preparation.

Holly Rudin-Braschi,

Grill Power,

Cooking Light

March 2006
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