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

More From Cooking Light

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

Ingredients

  • 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

Preparation

  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.
Note:

Use preshredded carrots to speed up preparation.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Slow Cooker Chicken Paprikash Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy