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    You are in: Home / Community Forums / Slow Cooker & Crock-Pot Cooking / 1) Chicken Paprikash Questions.
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    1) Chicken Paprikash Questions.

    Tue Dec 27, 2011 5:56 pm Groupie
    Made Chicken Paprikash for Christmas in a crockpot. First time.

    Original recipe called for 3# chicken parts fried and placed over 2 medium chopped unions in crockpot. 1/2 cup of chicken broth added and cooked for 5-6 hours.

    I used a HUGE white onion, a green pepper, and a small can of sliced mushrooms. Added 4-1/2 lbs of lightly fried chicken parts, and a can of chicken broth. Meat was "falling off the bone" in 4-1/2 hrs.
    I pulled out the meat and de-boned it. Strained the liquid. Then added the liquid back to the crockpot and tried to thicken it. Could not get it to thicken. Used flour.

    Am I correct in guessing, I should have put the liquid in a saucepan and then tried to thicken it?
    What do you Chicken Paprikash experts use. Flour, cornstarch, or arrowroot?

    Finally, the vegetables were cooked to death. Totally mushy and no taste. Any idea how to get the vegetables to stay a little fresher? Mabe adding some fried veggies at the end?

    Any comments or suggestions?
    Red Apple Guy
    Wed Dec 28, 2011 6:54 am
    Forum Host
    Hey Marmaduke

    "Cooking things to death" is the default setting for crockpots. To avoid that, it needs attention, which defeats the purpose most folks use a crockpot for. But if you are around during the cook, overcooking can be avoided. I pull chicken out once the meat is at 170F.

    If you had removed the chicken and the vegetables, the amount left may have been small enough to be a factor in heating so that the liquid could thicken. If the pot has enough liquid to be at or above the heating coils, then thickening would occur but slowly. I'm impatient enough to thicken liquids separately.

    Any of the starches you mentioned will work, but at different amounts and with different characteristics in the thickened liquid. I use flour.

    Another option is to flour the chicken and brown it before adding to the crock pot.

    By the way...I love chicken paprikas from the name to the taste.
    Thu Dec 29, 2011 12:52 pm Groupie
    Thanks for the help. Happy Holiday's

    I'm starting to be a fan of it too. My wife swears by her Grandmothers recipe, and complains about any other recipe. But I found one on the Internet I liked, and since I was making it, she couldn't complain too much. Plus, from looking at other recipes, I came up with my own version which had, onions, green pepper and mushrooms.

    Only thing she wants is more sauce. So I'll be using a 32 Oz. container of chicken broth next time.
    Red Apple Guy
    Thu Dec 29, 2011 5:27 pm
    Forum Host
    Yeah, you can't criticize the recipe without dissin her grandmother.

    When you get it all figured out, share it with us.

    Tue Jan 17, 2012 5:58 pm Groupie

    I made another batch this past weekend. I originally used a large white onion. After 4-1/2hrs, it mushed out. This time I used the regular yellow boiler onions. After 4-1/2hrs, the onion was still slightly crisp. If the boiler onion worked better than the white, mabe there's a better onion still to try.

    My wife wanted more gravy. This time I used 6 cups of chicken stock which I heated in a saucepot first almost to boiling. Added to crockpot, cooked on Hi for 30 minutes, then low for 4 hrs. Got chicken to 180F. Pulled out the chicken, shredded, filtered the liquid and tried to thicken it.

    Failed this part.

    I made a roux of 3Tb.flour/3Tb.butter. Wasn't enough to thicken 6cups+ of liquid. But my wife made double the dumplings, I made mashed potatoes, and it went in two days.

    I need more work on thickening, but am worried about overpowering the sauce flavor with flour.
    Red Apple Guy
    Tue Jan 17, 2012 9:31 pm
    Forum Host
    Ha!!! you had me at the dumplings. icon_lol.gif

    Yeah, 3 tablespoons of flour thickens about 2 cups of liquid.

    Thanks for the feedback, Marmaduke. you are a serious crock-potter.

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