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.

Yield: 6 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 316
  • Calories from fat: 25%
  • Fat: 8.8g
  • Saturated fat: 4.5g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 1.1g
  • Protein: 40.6g
  • Carbohydrate: 17.3g
  • Fiber: 3g
  • Cholesterol: 114mg
  • Iron: 2.3mg
  • Sodium: 627mg
  • Calcium: 123mg


  • 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


  1. 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.
  2. Stir in sour cream.

Use preshredded carrots to speed up preparation.

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