Slow Cooker Chicken Paprikash

  • teri11 Posted: 04/01/09
    Worthy of a Special Occasion

    Both my husband and I thought this dish was lacking flavor.

  • vrexei Posted: 03/13/09
    Worthy of a Special Occasion

    This recipe was terrible. My husband managed to finish the leftovers but I refused to touch them. I would not bother to try to figure out how to fix this when there are so many good recipes out there.

  • njt4179 Posted: 01/24/10
    Worthy of a Special Occasion

    It was a little spicy and I recommend putting it over noodles not rice (which i did) My husband who can't cook made it so its very easy :)

  • ChezButtons Posted: 06/27/10
    Worthy of a Special Occasion

    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.

  • elenaguti Posted: 05/14/13
    Worthy of a Special Occasion

    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!


More From Cooking Light