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.
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
How to Make It
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.
Love this recipe! Very easy and delicious. I use skinless and boneless chicken thighs instead of chicken breasts. Also, I use sweet paprika instead of smoked paprika. Serve over fresh, buttered egg noodles for a really yummy dinner!
Based on the reviews, I used homemade stock, white wine, and good smoked paprika. I used chicken thighs that I browned first. It did cook quickly (3-4 hours on low) because of the pre-cooking. In spite of all my efforts, the liberal addition of salt at the end, and a dollop of creme fraiche, this dish still managed to be ho-hum. Maybe it will be better tonight?? Or maybe it wasn't such good paprika? Results like this make me wonder if buying that slow cooker was such a good idea.